Calico Bean Soup Mix

Title:
Calico Bean Soup Mix

Yield:
6 Servings

Categories:
Gifts,
Mixes,
Soups,
Sent
to: el




Ingredients:




----------------------------------BEAN
MIX----------------------------------


     4 tb Lima beans; large


     3 tb Lima beans; small


     3 tb Red kidney beans


     3 tb Great northern beans


     2 tb Split peas; yellow


     2 tb Split peas; green


     2 tb White beans; small


     2 tb Lentils


     2 tb Black-eyed peas


     2 tb Pinto beans


     2 tb Garbanzo beans


     2 tb Navy beans


     2 tb Black turtle beans


     2 tb Cranberry beans


     2 tb Barley





--------------------------------SPICE
PACKET--------------------------------


     1 ts Chili powder


   1/4 ts Garlic powder


     1 tb Chopped dried onions


     1 ts Dried bell pepper


   1/2 ts Oregano


   1/4 ts Cracked black pepper





 To make the soup mix, combine the beans and place in plastic bag.   Place


 the spices in a small plastic bag.  Include the following recipe:


 


 Calico Bean Soup


 


 Package of beans Packet of spices Hambone, hamhock or 1/2 pound of ham* 2


 quarts of water


     1/2    teaspoon ginger 1 large onion, chopped 1 28 ounce can of


 tomatoes or 2 14-1/2 ounce cans Juice of 1 lemon Salt to taste


 


 *If desired, omit ham and substitute beef, chicken, or vegetable stock for


 the cooking water.


 


 Wash beans thoroughly.  Place in a large kettle, cover with water and soak


 overnight.  Next day, drain beans and cover with new water.  Bring to a


 boil and once a hard boil starts, boil for 10 mins. Drain. Add 2 quarts of


 new water and ham or ham hock (or use broth if omitting ham) and ginger.


 Simmer slowly for 2-1/2 to 3 hours.  Then add spice packet, onion, tomatoes


 (undrained), lemon juice and salt to taste (spice packet contains no salt).


 Simmer another 30 minutes or until beans are tender.


 


 Take ham from soup.  Remove any bits of ham from bone and return to soup.


 If using boneless ham, cut into bite-size pieces and return to soup.


 


 Serve.


 


 ORIGINATOR    Deborah Kirwan (dkkirwan@creighton.edu) SUBMITTED BY Grace


 Wagner (wgmm@main.citynet.net) DATE 10/5/96


 Recipe By     : Deborah Kirwan (dkkirwan@creighton.edu)   9/96


 


 Posted to EAT-L Digest  4 October 96


 


 Date:    Sat, 5 Oct 1996 08:18:14 -0400


 


 From:    Grace Wagner 


 


 NOTES : Substitute beans freely; use anasazi beans, pink beans, red beans,


 etc.  There should be approximately 1 pound of beans in all.