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Thom's Special Bean Soup
Thomas Hackett
Servings: 12
Edible dry beans are a blessing
from the farmers of our land. They are very nutritious and offer a wide
selection of good things for the body. I use 9 different beans in my soup
and I hope you like it.
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Ingredients
⅓
cup Great Northern beans, dried
⅓ cup pinto beans, dried
⅓ cup lima beans, dried
⅓ cup dried blackeyes
⅓ cup green split peas, dried
⅓ cup kidney beans, dried
⅓
cup black beans, dried
⅓ cup dried lentils
⅓
cup navy beans, dried
2 tablespoons sea salt
2 pounds ham bone, smoked
1 sweet Italian sausage, ring of smoked [(or add liquid smoke)(chop
sausage)]
1 large red onion, chopped
1 quart canned tomatoes, chopped
½ teaspoon red hot pepper flakes
1 teaspoon chili powder
lemon, juice of 1
1 clove garlic, minced |
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Cooking Method
Place the beans in a large pot or kettle.
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Cover with water.
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Bring to a boil and remove from the heat for 1 hour.
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Drain the beans; rinse thoroughly and add 2 quarts of fresh water.
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Bring back to a boil.
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Add 2 tablespoons of salt.
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Add smoked ham
bones and Italian sausage.
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Bring to a boil.
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Reduce heat and
simmer slowly for 2 hours.
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Add the onion, tomatoes, red pepper
(optional), chili powder, lemon juice, and garlic (optional).
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Salt
and pepper to taste.
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Simmer another 30 to 40 minutes.
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