Saturday, August 25, 2012

15 Bean Soup


3 cups dry mixed beans (or 20oz 15 Bean Soup Mix)
1 hambone with some meat
1 cup white onion, chopped
1 15oz can diced tomato
1 tsp chili powder
2-3 cloves garlic, pressed
juice of 1 lemon
1 cup fresh cilranto, fresh
salt and pepper to taste

Soak beans 8 hours to overnight.  Rinse and add 2 qts water, beans and ham bone to pressure cooker.  Pressure 55 minutes at 2 red ring. (See back of the soup mix bag for traditional cooking instructions)

Remove meat from beans and let cool.  Place beans back on stove top until med-low heat.  With a potato masher I break up some of the beans.  This helps to thicken the soup.  Separate meat from the bone into bite size pieces and put back in the pot.  Add the rest of the ingredients holding off on the lemon juice until just before serving.  I add 1/2 the cilranto and save 1/2 for serving.  Add salt and pepper to taste at the end.  Remember your ham with have some salt so don't over do. I cook until it is the consistance I like 1 hour to 3 hours depending on your time frame.

This freezes well in manson jars.

Serves a lot.

The original recipe comes from the back of the Hurst's 15 Bean Soup Mix bag.   This is a favorite of David's served with tortillas and cheese.

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