I got a 15 bean variety mix like a year ago and it’s been sitting in the pantry ever since! With the new Pantry Challenge, we are steadily discovering new food from our pantry.
1. Sort and wash bean soup mix in a colander under cool running water.
2. Place mix in pan, cover with water and soak overnight.
3. The next day, drain the bean mix and then add 2 quarts of water or stock to the beans.
4. Add ham, ham hock, sausage, bacon, or soup bone.
5. Bring to a boil and then simmer slowly for 2.5-3 hours depending on altitude or water hardness.
6. After 2.5-3 hours, check the soup and add:
- 1 large onion (chopped)
- 1 can tomatoes (15 oz)
- Red pepper (optional)
- 1 teaspoon chili powder
- 2 tablespoons lemon juice
- 1 clove minced garlic
- salt and pepper
7. Simmer an additional 30 minutes. Add contents of flavor packet a few minutes before cooking is completed.
The bag of beans I had somehow did NOT have a seasoning packet included. Weird. So we improvised and added our own spices.
I wasn’t sure how to prepare the meat. Like do I cook it before adding it to the soup? Or do I put it in there raw? I was so confused and the instructions did not say either way. I tried Googling it, no luck. So I called my brother. He’s a great cook and I knew he’d know.
I cubed part of the ham and added it to the beans and water.
Michael was awesome and helped with the bacon (definitely not my strength).
Simmer for several hours.
Periodically I checked on the soup, stirred it, poked at it. About half-way through the cooking I started to panic. The soup was an unappealing color–kind of like dirty dishwater. I was about to give up and tell Michael we had to order pizza. He said to wait and be patient. (Not my strong suit.)
About 30 minutes before serving, I added the rest of the ingredients: the spices, lemon juice, minced garlic and chopped onion.
The soup was good and I have enough leftovers for lunches this week. And it’s low in calories!
QUESTION: What is your favorite homemade soup recipe?