Wednesday, April 8, 2015
This is another bean soup mix that we've enjoyed. The ease of pouring water and a soup mix in a pan and having a meal all prep is wonderful on a busy day. This also makes a great gift for a busy mom.
I like to add ham to this soup. Since I usually have pre-cooked ham in the freezer, this is an easy addition.
Just a note: make sure that you sort your beans well when you place them in the jar. You don't want to find a stone in your soup!
You can find more information on bean soup mixes on this post.
Peasant Bean Soup
2 cups great northern beans (or other white bean such as navy bean)
2 T dried carrots
1 T dried celery
1 tsp garlic powder
2 tsp bouillon
1 T tomato powder
1 bay leaf
8 cups water
salt and pepper to taste
2 cups cooked, chopped ham (optional)
Layer beans, vegetables and seasonings in jar or plastic bag. I usually layer the vegetables and seasonings first then fill the pint jar to the top with beans.
To make soup, dump soup mix ingredients into large pot and add 8 cups of water. Cook until beans are soft, using one of the methods below. Add salt and pepper to taste. Add ham if desired. Remove bay leaf. Serve.
Note: Cooking time will vary depending upon your cooking method and the type and age of your beans but here is what has worked for me.
Oven: Bring water and soup mix to boil in a large dutch oven on stove top. When water boils, cover with lid and place in 250 degree oven for 2-3 hours. This is my favorite method since I don't have to check it.
Stove: Bring water and soup mix to boil in large pot on stove. Turn back heat to a slow simmer for about 2 hours. Add more water if needed.
Slow Cooker: Dump soup mix into slow cooker. Bring water to boil on stove and pour into slow cooker. Cook on high for approximately 5 hours.
Pressure Cooker: Follow the directions for cooking dried beans in your pressure cooker. Mine took about 30 minutes.
More bean soup mix recipes coming.