7 Bean Soup Mix Plus Recipes

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

Steps:

• 1. In a medium ( 4 quart ) saucepan cover ham hocks and soup bones with water 2 inches above the meat, abour ( 10 cups ) Bring the water to a boil, partially cover with lid , reduce heat and simmer over low heat for 2 1/2 hours .Skim off the brown film as it collects on the surface.
• 2. Soak beans before cooking- the beans may be quick soaked by covering them with water and bringing to a boil for 2 minutes. Set aside and allow to soak for one hour. Drain off and discard the water. Blanching beans for 2 minutes and soaking for one hour is equivalent of 6 to 8 hours of soaking.
• 3. Drain off beans, while the meat is cooking, place the beans in another saucepan, add water to cover plus 2-3 inches, about 4-quarts altogether. Bring to a boil then reduice heat and simmer for about one hour or until the beans are al dente ( not mushy ). Drain the beans through a colander into a bowl . Reserve the liquid in the event it is needed to thin the soup.
• 4. In a large skillet heat the butter to foaming, add the onions, carrots, celery and garlic. Cover the skillet and cook but do not brown until translycent, about 8 minutes. Put aside for the moment.
• 5. At the same time cut the sausage into diagonal 1/4 inch slices and put into the skillet. Cook until the fat is released and the meat is browned, about 10 minutes. Lift out the pieces with a slotted spoon. Discard the fat from the pan. When the ham hocks are cooked, take the saucepan off the heat. Lift out the ham and cut off the thin strip of meat beneath the layer of fat. Cut into bite-size pieces and return to saucepan. Discard fat and bones, including the veal bones.
• 6. When the beans are cooked, drain and pour them into the ham/veal stock. Reserve the water in which they have been cooked in the event it is needed later. Add the vegetables, including the tomatoes. Add the sausage. slices.
• 7. Simmer the completed soup over medium low heat for 30 to 45 minutes. Taste for seasoning. Salt cautiously, if at all, because the ham will have made its contribution. Add black pepper to taste.
• 8. This is a great dish to bring to the table, ladle into heated bowls, serve a green salad, and plenty of country bread. ( add lots of butter).

Steps:

• Combine all the ingredients together.
• Store tightly covered in an a large glass container.
• Use desired amount in soup recipes.
• The beans will have to soak overnight in water before using.

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

Steps:

• To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
• To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
• To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.