Saturday, August 30, 2008

16 Bean Soup

This is a recipe that I make up as I go. Depending on what I have on hand and my mood for the day. The soup was really tasty and everyone, including the kids, ate it all up. We had no leftovers.
1 lb 16 bean soup mix (don't use the packet that comes with it if you bought the mix and didn't make your own), soaked overnight and drained
1 ham hock
1 onion chopped
2 green bell peppers chopped
1 red bell pepper, chopped
4 cloves of garlic, minced
1 can diced tomatoes
3 bay leaves
6 cups chicken stock
tabasco sauce
salt and pepper
In a stock pot cook onion and peppers in oil until tender. Add garlic, cook until fragrant.
Add can of diced tomatoes, bay leaves, and chicken stock. Bring to a boil then add beans and ham hock. Cook 2-3 hours on low or until the beans are tender. Add water to keep the beans and ham hock covered if needed.
After beans are tender, remove bay leaves and ham hock. Shred the meat on the ham hock and return to pot. Taste soup and add tabasco sauce, salt and pepper until it reaches the taste you like.

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  1. Wonderful Reciepe! Well, haven't tasted it yet because I just finished putting ingredients in slow cooker. I love what you wrote about your mood and what you have in the kitchen you will use! I did that today as well as I do often. I also didn't use the packet that came with the beans- it looked just like salt! I had 2 pablano peppers needing to be used and chives I also added. I only had 1 bell pepper so this should balance well. I also had some Vegtable stock instead of chicken stock- really i never tell the difference after its all done!
    Happy Cooking!
    Houston, Texas

  2. Sandra, thanks for posting. You'll have to share how your soup turned out! I love your additions. Good luck with the soup.


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