Side Pannel
French Market Soup Mix
Ingredients List
- ----------------------------------SOUP MIX----------------------------------
- 1 lb Dried navy beans
- 1 lb Dried pinto beans
- 1 lb Dried Great Northern beans
- 1 lb Dried green split peas
- 1 lb Dried yellow split peas
- 1 lb Dried black-eyed peas
- 1 lb Dried lentils
- 1 lb Dried baby lima beans
- 1 lb Dried lg. lima beans
- 1 lb Dried black beans
- 1 lb Dried red beans
- 1 lb Dried soy beans
- 1 lb Barley pearls
Directions
RECIPE
2 c French Market soup mix
2 qt Water
1 Ham hock
1 1/4 ts Salt
1/2 ts Pepper
1 cn (16 oz.) whole tomatoes, cut
-up, juice & all
1 lg Onion, chopped
1 Clove garlic, minced
1 Chili pepper, coarsely
-chopped -or-
1/2 cn (10 oz) Rotel tomatoes
-(optional)
1/4 c Chopped parsley (optional)
1/4 c Lemon juice (optional)
Divide into fourteen 2 cup packages. This is a nice Christmas gift with
recipe attached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover
with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart
water and mix first 3 ingredients. Cover and bring to a boil, reduce heat
and simmer about 2 hours, or until beans are tender. Add remaining
ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from
soup, remove meat from bone, chop meat and return to soup. Yield 2
1/2 quarts.
2 c French Market soup mix
2 qt Water
1 Ham hock
1 1/4 ts Salt
1/2 ts Pepper
1 cn (16 oz.) whole tomatoes, cut
-up, juice & all
1 lg Onion, chopped
1 Clove garlic, minced
1 Chili pepper, coarsely
-chopped -or-
1/2 cn (10 oz) Rotel tomatoes
-(optional)
1/4 c Chopped parsley (optional)
1/4 c Lemon juice (optional)
Divide into fourteen 2 cup packages. This is a nice Christmas gift with
recipe attached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover
with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart
water and mix first 3 ingredients. Cover and bring to a boil, reduce heat
and simmer about 2 hours, or until beans are tender. Add remaining
ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from
soup, remove meat from bone, chop meat and return to soup. Yield 2
1/2 quarts.
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