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Basic Bean-soup Mix

Dried Bean Mix
1 lb Dried kidney beans
1 lb Dried yellow lentils
1 lb Green split peas
1 lb Dried black beans
1 lb Dried black-eyed peas


Spice Mix
5 ts Salt
5 ts Dried basil
5 ts Dried rosemary
5 ts Dried marjoram 2 1/2 ts Black pepper 1 1/4 ts Crushed red pepper
5 Bay leaves


Additional Soup Ingredients
8 c Water
1 Smoked ham hock; (about 1/2 pound)
1 c Chopped onion
1 cn No-salt-added diced tomatoes; undrained, (14.5-ounce)


To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.


To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Place in small airtight containers.


To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.


Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup. Yield: 6 servings (serving size: 1 1/2 cups).


CALORIES 288 (14% from fat); FAT 4.5g; PROTEIN 18.4g; CARB 45.9g; FIBER 7.1g; CHOL 4mg; IRON 4.9mg; SODIUM 503mg; CALC 98mg


Recipe by: Cooking Light April 1999


Posted to EAT-LF Digest by aml@skypoint.com on Aug 14, 1999, converted by MM_Buster v2.0l.




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