My Moms 16 Bean Soup Food

16 BEAN SOUP (CROCKPOT)

Steps:

• Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1" to 2 " in crock pot.
• Cook on high for 2 hours.
• Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
• For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
• Serve this as a complete meal or over rice if desired.
• Freezes well.

SIXTEEN-BEAN SOUP

Steps:

• Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place 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., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP

Steps:

• Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

MY MOMS 16 BEAN SOUP

Steps:

• Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire) Serve immediately with a peice of hearty bread.
• Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

MOM'S BEST HAM AND BEAN SOUP

Steps:

• Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
• Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
• When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.

MOM'S HAM BONE BEAN SOUP

Steps:

• Soak beans according to package directions, either overnight, or quick 1 hour soak. Drain and rinse beans.
• Add water, ham bone and broths to beans in stockpot. Cut 1 stalk of celery into 3 pieces and add to beans along with chopped onion and bay leaves. Bring to boil, cover partially, lower heat and simmer 90 minutes, or until beans are tender. Remove bay leaves and celery.
• Add tomatoes, chopped carrots and other two stalks of celery, chopped finely. Remove bone and take off any remaining ham and chop finely. Add additional ham if needed to make 2 cups and add to soup.
• Use a potato masher or immersion blender to blend slightly, thickening the soup with the mashed beans.
• Great served with a dolop of horseradish.

MOM'S NAVY BEAN SOUP

Steps:

• Wash and pick over beans.
• Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour).
• Discard soaking water, rinse beans and put in a large soup pot.
• Add the 8 cups of water and bring to a boil.
• Cover tightly and reduce heat to a low simmer.
• Add carrots.
• In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat).
• Add garlic, celery leaves, and bell pepper.
• Continue sauteing, adding more liquid as necessary.
• When the mixture has cooked down somewhat, add it to the beans.
• Add the remaining ingredients except the miso.
• Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma).
• Remove bay leaves.