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5 Bean Soupvegetables, soups/stews, microwave 1 cup pinto beans 1 cup navy beans 1 cup black eyed peas 10 cup water 1 cup chicken bouillon 1 cup diced onion 1 each 16-oz can cut tomatoes 3/4 teaspoon thyme 1/4 teaspoon pepper 1 cup red beans 1 cup northern beans 2 each whole bay leaves 2 lb meaty ham bones 1 1/2 cup smoked ham 1 tablespoon chili powder 1/4 teaspoon worcestershire sauce 1 medium grated carrot Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.
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