15 Bean & Ham Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 bag Hurst's 15 Bean Mix, (20 oz. bag)
1 (14.5 oz can) diced tomatoes
1 small onion, chopped
1 tsp garlic, dried minced
1 Tbs lemon juice
1 1/2 Cups Ham, diced
2 Quarts of your Homemade Ham Stock**
2 Cups water
kosher or sea salt, to taste (I add 2 tsp sea salt)
|
|
Directions: |
Directions:Soak 15-bean mixture for 8 hours or overnight in 9 cups water.
**Note: you can also do the quick hydration method offered by NCHFP.
…"To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and rinse & drain..."
Take drained & rinsed beans and place in large stock pot.
Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups fresh water. Bring mixture to a boil, uncovered. Lower heat, cover and simmer 5 minutes if canning (2 1/2 hours if eating right away and not canning;) add the diced tomatoes, onion, garlic lemon juice and ham. Continue to simmer 25 more minutes, covered, Taste soup and add any salt, if preferred. |
|
Number Of
Servings: |
Number Of
Servings:7 qaurts |
Personal
Notes: |
Personal
Notes: Pressure Canning: (makes approx 7 pints)
Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space. Wipe rims with vinegar to clean rims before applying a new, sterile lid, Add screw bands on to finger-tip tightness. Vent Pressure Canner 10 minutes.
Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi)
|
|
This recipe for 15 Bean & Ham Soup is from