Bean Soup

Come join Soup-a-Palooza with Tidy Mom and Dine and Dish sponsored by Bush Beans, Hip Hostess , Pillsbury, and Westminster Crackers.

For this event, I'm sharing my bean soup.  This is comfort food at its best, simply perfect for this time of year, and it's extremely easy to make with only few ingredients.

Recipe for 15 Bean Soup

Ingredients:

1lb smoked sausage (or ham hocks)

1 bag 15 Bean Soup (I use Hurst's brand)

Salt and pepper

water

Directions:

Before cooking, dump out beans on to a plate and sort, removing any stones and debri.  Pour into a strainer and rinse.

Traditional /Cooking Method Directions:

Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight or at least 8 hours. After soaking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2 1/2 hours to 3 hours. Add contents of ham packet (from your bean soup bag) and add salt and pepper to taste about 30 minutes before cooking is complete.

Quickcook Method Directions:

Place rinsed beans in a pot with 3 quarts of water.  Bring to a rapid boil. Reduce heat, cover and continue boiling 1 1/2 to 2 hours. Stir occasionally to prevent sticking. About 30 minutes before cooking is completed add ham packet and salt and pepper to season.

Tips/Suggestions:

To spice this recipe up, the Hurst's package recommends you add 1 cup of chopped onion, one 15 oz. can of diced or stewed tomatoes, 1 tsp chili powder, juice of one lemon, and a clove of minced garlic about 30 minutes before cooking is complete.  Growing up, we never had all that stuff in our bean soup, but I'm sure it's quite tasty and flavorful.

And if you don't have time to stand over the stove stirring and watching the soup cook, try making this in the crock pot.  Just cook for the same length of time as it takes for other beans.

I'm also linking up at these parties.