Calico Bean Soup Mix Recipes

Steps:

• In a large bowl, combine beans; divide into six batches (2 cups each). Store in airtight containers. Yield: 6 batches (12 cups total)., To prepare soup: Place one batch of bean mix 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 hour. , Drain. Add 2-1/4 qts. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Add ham, tomatoes, onion, green pepper, garlic and seasonings; return to boil. Reduce heat; simmer for 45-50 minutes.

Steps:

• If desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water.
• Wash beans thoroughly.
• Place in a large kettle, cover with water and soak overnight.
• (An alternate method is to bring beans and water to a boil,remove from heat, and cover and let stand for 1 hour.) Next drain beans and add 2 quarts of new water and ham or ham hock (or use broth if omitting ham).
• Simmer slowly for 2-1/2 to 3 hours.
• Then add spice packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice packet contains no salt).
• Simmer another 30 minutes or until beans are tender.
• Take ham from soup.
• Remove any bits of ham from bone and return to soup.
• If using boneless ham, cut into bite-size pieces and return to soup.
• Serve.

Steps:

• To make the soup mix, combine the beans and place in plastic bag.
• Bags that are decorated for holidays can be found in craft shops.
• Place the spices in a small plastic bag.
• Very small ziplock bags can also be found in craft shops.

Steps:

• To make Bean Soup Mix: Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great Northern beans, onion, bouillon granules, cumin and garlic powder. Store in an airtight container until ready to use.
• To make soup: Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat, and let sit 1 hour.
• Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary.
• Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.

Steps:

• Combine beans and 6 cups water in large saucepan.
• Bring to boil.
• Reduce heat, and simmer uncovered for 10 minutes.
• Drain, discarding cooking water, and rinse beans.
• Combine all ingredients in slow cooker.
• Cover.
• Cook on low 8-10 hours, or high 4-5 hours.
• Discard bay leaves before serving.

Steps:

• Add beans to a large stockpot and cover completely with water.
• Let soak overnight or 8 hours; drain beans.
• Use a 6 quart slow cooker.
• Add the beans to the insert.
• Add the diced onion, tomatoes and garlic.
• Stir in the seasoning packet, the broth, and water.
• Cover and cook on LOW for 7-10 hours, or until the beans have begun to burst and are bite-tender.
• If you'd like to naturally thicken the broth, pulse a few times with a handheld immersion blender, or blend 1 cup of the beans in a traditional blender and then stir back in the pot.
• Taste and adjust seasoning with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 C).
• Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.
• Cover and bake for 1 hour.