Post by Deleted on Jan 14, 2019 19:42:37 GMT -5
Prep Time: 20 minutes
Cook Time: Stovetop: 2 hours - Slow Cooker: 8 hours on low heat - Instant Pot Pressure Cooker: 1 hour 15 minutes
Yield: serves many
Ingredients:
1 pound bag of dried 15-Bean Soup Mix with Seasoning Packet*
Vegetable oil
1 large onion, chopped
3 to 4 cloves garlic, minced
1 pound cooked ham, chopped
1 ham bone or 2 to 3 ham hocks**
1 pound kielbasa sausage, cut in half and sliced
2 large carrots, washed, peeled, and chopped
1 small zucchini, sliced (optional)
2 (15-ounce) cans diced or stewed tomatoes (with liquid)
1 (32-ounce) container chicken broth or stock***
Salt and pepper to taste
* I like to use Hurst's Brand 15-Bean Soup Mix. You can buy the package of 15-Bean Soup in your local grocery store which is packaged with a variety of 15 different kinds of dried beans and a Seasoning Packet.
** Ham hocks can be found in most local grocery stores (ask the butcher, if you can't find them).
*** Learn how to make homemade Chicken Stock - Basic Chicken Stock.
Instructions:
Dried Bean Preparation:
Bag of 15-beans Set aside the Seasoning Packet that comes with the 15-Bean Soup Mix.
Rinse and drain the dried beans. Check for any unwanted debris and discard. Place the beans in a large pot and cover with cold water by approximately 3 inches.
Quick Soak or Power Soak: Bring water almost to a boil (small bubbles appear around the edges of the pot) and let simmer 2 minutes. Remove from heat, cover with lid, and let stand for one (1) hour. After 1 hour, drain off the water.
Your beans are now ready to use in your favorite recipes.
Stove Top Method:
In a large soup pot or Dutch oven over medium-high heat, add some vegetable oil and saute onions and garlic until tender. Add reserved seasonings, ham, ham bone, sausage, prepared beans, stewed or diced tomatoes with liquid, carrots, and zucchini. Pour in just enough chicken broth until bean mixture is covered with at least 2 inches of liquid over the top of the soup bean mixture.
Bring the soup mixture just to a boil, stir and reduce heat to medium-low to simmer for 2 to 2 1/2 hours until all the different bean sizes are tender. While the soup is simmering, stir every once in awhile and add additional water if needed. Add salt and pepper to taste.
Serve soup in individual soup bowls. Enjoy!
Serves many.
Slow Cooker (Crock Pot) Method:
Preheat the Slow Cooker (Crock Pot). et aside the Seasoning Packet that comes with the 15 bean soup mix.
Add oil to a large frying pan over medium-high heat and saute onions and garlic until tender.
Rinse the beans and add to slow cooker along with reserved Seasonings, onions, garlic, ham, ham bone, sausage, carrots, zucchini, and stewed or diced tomatoes with liquid. Pour in enough chicken broth until bean mixture is covered with at least 2 inches of liquid over the top of the soup mixture. Stir and cover with lid.
Cook on high for 4 hours or low for 8 hours (until all the beans are tender).
Salt and pepper to taste and serve in individual soup bowls.