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13 Bean Soup Recipe

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This recipe for 13 Bean Soup is from The Welter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Bag of 13 Mixed Beans ( about 24 oz.).
1 28 oz. Can Diced Tomatoes.
2 Cups V-8 Juice.
1/2 Bunch Celery diced.
1 Bell Pepper diced.
1 large Onion diced.
Salt & Pepper to taste.
Ham Hock or Kelbosi Sausage optional.
( I add 1 large spoonful cane molasses or sorghum)
Directions:
Directions:
Wash beans and soak over night. Pour out water and add fresh water to soup pot to cover beans 1 inch. Simmer for 2 to 3 hours. Add onion, diced tomatoes, V-8 Juice, celery, bell pepper, and other spices to taste. (Add ham hock or sausage if desired). Simmer for 2 more hours.
Personal Notes:
Personal Notes:
This recipe and the beans came from Charleston, S.C. with the suggestion to fix crackin' cornbread, a pitcher of ice tea and sit somewhere you're not going to move for a couple of hours and get with it! Cornbread can be crumbled and put on top of soup or just cover a slice of cornbread with a good layer of butter and sorghum to complement the soup. Doesn't get any better than that. Libby

 

 

 

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