Calico Bean Soup Recipes

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:

• 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:

• 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:

• Sort through and rinse beans; drain.
• In a large saucepan bring beans and splitpeas along with 6 cups of water to a boil.
• Boil for 10 minutes, then drain, rinse, and drain again.
• Place the drained beans in the crockpot along with the ham, onions, carrots, basil, oregano, salt, pepper, bay leaves, and last 6 cups of water.
• Cover crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
• Remove bay leaves and adjust seasoning for salt and pepper if necessary.

Steps:

• Preheat oven to 325°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Stir in remaining ingredients. Transfer to a greased 2-qt. cast-iron pan or baking dish. , Bake, uncovered, until the beans are as thick as desired, 45-60 minutes.

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.

Steps:

• In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
• Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
• Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.

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:

• In large skillet or Dutch oven brown hamburger; as you are doing this add the envelope of onion soup mix.
• When hamburger/soup mix is browned, add can of Manwich BOLD.
• Next lightly rinse all beans except the Bushes baked beans.
• Add petite diced tomatoes and all types of beans to hamburger/soup/Manwich mixture.
• Stir together over medium heat.
• Add ketchup, Heinz 57, and brown sugar.
• Heat thoroughly.
• Dish into large bowls.
• Garnish with grated cheese, crackers & a dollop of sour cream.
• Sometimes this dish will become very thick, if this happens you can thin with water or beef broth.
• Special Note: You can pretty much add or delete any bean you like or maybe dislike?!
• Just have fun! and ENJOY!
• This recipe makes quite a bit. So if you're not feeding 8-12 you can freeze the extra or half the recipe.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 3-qt. slow cooker. Combine the brown sugar, ketchup, vinegar and mustard; add to meat mixture. Stir in the beans. Cover and cook on low until heated through, 4-5 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil.
• Bake in the preheated oven for 1 hour.