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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Peggy's 16 Bean Soup Recipe

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This recipe for Peggy's 16 Bean Soup is from The Tops Family Cookbook Project, 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 1/2 cups beans (lima, butter beans, barley, split-pea, white, pintos, red, black-eyed peas, garbanzos, black, kidneys, lentils, etc.; or use a preferred brand of mixed sixteen beans. I use Kroger's brand. Toss Ham Seasoning Packet.

1 1/2 tsp. salt

2 qt water
1 large onion
1 ham bone (or 2 to 3 smoked ham hocks)
1/2 to 1 lb ham pieces
3 bay leaves
1 large can of diced tomatoes (28 oz.)
Juice of 1 lemon

3 stalks of celery, chopped
3 carrots, chopped
Directions:
Directions:
Rinse beans, add salt and water to cover 2"; soak 3 hours or overnight.

Drain, rinse and put beans in a large stock pot and add next 7 ingredients. Stir to combine, bring to boil, lower heat and simmer uncovered for 3 hours or longer.

Then add celery and carrots. Continue to simmer for another 1-1/2 hour.

Remove ham bone. If any meat is left on the bone, remove it and add the meat back to the soup. Discard the bone. If a thick soup is desired you can mash 2 cups of the soup.

Add salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
Prep time 3 hrs. to overnight. Cook time 4-1/2 to 5 hours
Personal Notes:
Personal Notes:
This soup tastes even better after a day or two. It also can be frozen for later meals.

 

 

 

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