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16 Bean and Ham Soup
By Jesse | April 14, 2007 |
There is no real recipe for this soon, I’ve been kinda making it up as i go along.
- 1 bag of 16 Bean Dried Soup Beans
- 1 Ham bone and leftover ham from Easter.
- 1 Can Chicken Broth
- Celery (I used 4 Stalks)
- Carrots (I used 3)
- Onion (I used about 1/2 an onion chopped)
- 1 Can diced tomatoes
- 2 cloves garlic
- Water (6 cups approx.)
- Seasoning (Celery Seed, Mustard Powder, Cumin, Curry, Bay Leaf, Parsley, Basil, Oregano, Black Pepper, White Pepper)
Soaks beans overnight and rinse. Add to large pot with ham bone and any extra ham, bay leaves, Chicken Broth and Water. Cook on low for 4 hours. Remove ham bone and pick off any meat you can from bone and put it back. Add the rest of the ingredients to taste and simmer for 20 minutes until vegetables are soft. This should go good with some Corn Bread.
As I start to get more precise with the recipe I’ll update it.
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Topics: Food | 2 Comments »
2 Responses to “16 Bean and Ham Soup”
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March 7th, 2008 at 1:52 pm
Why get more precise? It’s a pot of soup.
I’ve made this with those packaged 16 bean soup dealys. They sure work.
December 8th, 2008 at 11:00 pm
Jack I’m just wondering why your logo shows a flaring match in your hand while your cigar is already lit.
I’m with FNA; why dwell on it? I make 16 bean soup all the time and I haven’t yet made a pot exactly the same as any before. It’s fun to just experiment and it’s almost impossible to go wrong with any ingredient.
Suggestion, try a little (or a lot) chipotle sauce.