New Years Day 15 Bean Soup Recipes

15 BEAN SOUP

Steps:

• Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
• Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
• Next add garlic and sauté 2 minutes more.
• Add your beans and cover with water (about 2 inches over top of beans).
• Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
• Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
• Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
• Taste it after it cooks--you may need more salt or pepper.
• During the last 15 minutes of cooking, add the flavor package that comes with the beans.
• Serve by itself or over rice.

SOUTHWESTERN STYLE FIFTEEN BEAN SOUP

Steps:

• Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

LUCKY BEAN SOUP

Steps:

• Sort beans and rinse with cold water. Place the split peas, lentils and beans in a Dutch oven; 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Drain and rinse, discarding liquid. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender., Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves.

15 BEAN SOUP RECIPE

Steps:

• SORT beans and remove any debris or foreign objects.
• SOAK beans overnight in a large bowl with 2 quarts of water and 1 tablespoon of salt. Beans should soak for a minimum of 6 hours, but 10 to 12 hours is better.
• DRAIN the beans in a mesh strainer and rinse them under running water. Set aside.
• CHOP ham (or Canadian bacon or sausage if substituting).
• WASH carrot, celery, red bell pepper, and parsley.
• PEEL the carrot and dice it.
• DICE the celery and red bell pepper.
• PAT DRY the parsley and mince it.
• PEEL AND SMASH the garlic cloves.
• JUICE the lemon.
• HEAT the olive oil in an Instant Pot on "sauté" setting OR on the stove in a large pot.
• ADD the carrots and onion. Cook for 10 minutes, stirring occasionally, until the vegetables soften and start to turn brown.
• ADD the celery. Stir and cook for an additional 5 minutes.
• After making the mirepoix, POUR in the rest of the ingredients, except the parsley. Stir.
• PLACE the lid on the pressure cooker.
• COOK on high for 15 minutes. Let the Instant Pot release naturally if you have time. Otherwise, do a quick release.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.
• POUR in all the ingredients, except the parsley. Stir.
• PLACE the lid on the slow cooker.
• COOK on low for 10 to 12 hours or on high for 5 to 6 hours.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.
• After making the mirepoix, POUR all the ingredients, except the parsley into the pot. Stir.
• PLACE the lid on the pan. Heat over medium heat until the soup begins to boil.
• REDUCE HEAT to low and simmer for 1½ to 2 hours, or until the beans are soft.
• REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
• REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
• DISCARD the bay leaves.
• ADD the parsley.
• TASTE and adjust seasonings, if needed.
• STIR and SERVE.

NEW YEAR'S SOUP

Steps:

• Heat olive oil in a soup pot over medium heat; cook and stir garlic until it begins to brown, about 3 minutes. Add onion and carrots. Cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Cook and stir collard greens into onion mixture until wilted, about 5 minutes.
• Pour vegetable broth and black-eyed peas into vegetables, bring to a boil, and reduce heat to low. Cover and simmer soup until vegetables are softened, 20 to 25 minutes.
• While soup is simmering, mix quinoa and water in a saucepan, bring to a boil, and reduce heat to low. Cover and simmer until the water has absorbed into the quinoa, about 10 minutes. Stir cooked quinoa into soup and simmer until collard greens are tender, about 10 more minutes. Stir cider vinegar into soup to taste and season with salt and black pepper.

NEW YEAR'S DAY 15 BEAN SOUP

Steps:

• Place beans in a large kettle. Cover with water and soak overnight. OR - place kettle of beans on stove over high heat and bring to a rapid, rolling boil. Boil hard for two minutes. Turn off heat, cover kettle, and let stand 1 hour.
• Drain beans and discard soaking water.
• Add all remaining ingredients, except for the tomatoes. Cover, and bring to a boil. Reduce heat, and simmer 1 to 1.5 hours, or until beans are tender. Add both kinds of tomatoes, and simmer uncovered 30 minutes longer.
• Serve with hot cornbread. Makes a huge batch!