Serves: 22
Total Calories: 160
* "Place beans in glass canisters and add decorative labels. Attach coordinated recipe card containing the soup recipe, and if desired, add a plastic bag filled with dried herbs or vegetables." Bean Soup Mix * In a very large bowl, mix all beans.* Divide into ten equal portions, about 2 1/4 cups each. Place each portion in a plastic bag with a recloseable top or in a glass jar with a lid. Include the recipe for Country-Style Bean Soup. * Or use any combination or amount you like to make 2 1/4 -cup portions. Country-Style Bean Soup
*Rinse and pick over beans, discarding any shriveled ones. Place beans in a 5-quart saucepot or Dutch oven. Cover with 6 cups water soak overnight. (For a quick-soak method, bring beans and water to a boil and boil 2 minutes. Remove from heat. Cover and let stand 1 hour.)
Drain beans and return to saucepot. Add 7 cups water, ham hocks, carrots, celery, onion, bouillon granules, garlic, bay leaf, thyme, and pepper. Over medium-high heat, bring to a boil reduce heat to low, cover, and simmer, stirring occasionally, for 3 to 4 hours until beans are tender. Remove bay leaf. Remove hocks. Cut ham from hocks and dice. Return meat to soup.
In a covered jar, shake 1/3 cup water, flour, and vinegar until smooth. Stir into soup. Cover and simmer 15 minutes, stirring occasionally. Taste for seasoning. Makes about 10 cups.
This Bean Soup Mix recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
