Ingredients: |
Ingredients: 1 (1 lb) bag of regular 15 bean soup mix or 1 (1 lb) bag of Cajun bean soup mix (if you like spicy)
1 large chopped sweet onion
4 minced garlic cloves
1 (15-30 ounce) can of whole crushed tomatoes with juice
3 stalks of celery, chopped and diced
2-3 ham hocks or 1 ham bone with some meat attached
1 tbsp dried parsley
1 tsp dried rosemary, (crush between palms or fingers to release oils)
1-1/2 tsp celery salt
1 tsp of black or white pepper
salt to taste
2 tbsp olive oil (corn oil also ol)
1 healthy tablesppon of "Better Than Bouillion) ham, beef or chicken - dissolved in hot water
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Directions: |
Directions:1. Wash beans, put in large pot and cover with water. Bring to a boil; stir and remove from heat
2. Cover beans and let sit for 1 hour
3. Drain beans and set aside
4. Add oil to pot or in saute pan add oil and saute ham hocks, onion, and celery. When almost tender add garlic and lightly brown(approx 1-2 minutes)
5. if you used a saute pan add mixture to beans in pot and cover with water approximately 2-3 inches above beans.
6. Add tomatoes with juice, parsley, rosemary, pepper, bouillon mixture and salt to taste.
7. Mix well, and bring to boil stirring occasionaly so beans do not scorch. Stir again, reduce heat, cover and simmer approximately 2-3 hours until the beans are tender. Be sure to stir occasionaly to prevent burning or scorching. If you need to add water but keep consistency as a think soup.
Taste once it is cooked and season to taste.
8. Just before the end of the cooking time (15-20 minutes) add the flavor pack that comes with the beans.
Serve in bowls or over pasta or rice. |
This recipe for Bean Soup is from