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4/3/14

13 Bean Soup

When I was a kid, I remember having pinto beans and cornbread at school for lunch, then coming home and asking my mom what was for dinner, and she'd answer, "soup beans and cornbread".  Most people know these beans as Pintos, but around these parts, we mountain folk call them soup beans.  It seemed like this happened at least 3 times a week, but I'm probably exaggerating a bit.  To a kid who hated soup beans and cornbread, it seemed like an awfully lot of beans.   But, I know for sure that at least once a week, the school served soup beans and cornbread and so did my mom. 

It's funny how things come around full circle.  I'm an adult now and actually like pinto beans.  My husband is not a fan, he has the same memories as I do, except he never seemed to get over the never ending pot of soup beans we had as kids.  :)
My favorite beans now are actually a bag of mixed beans called 13 Bean Soup , which includes : a beautiful, colorful mix of navy, black, red, pinto, baby limas, large limas, garbanzo, great northern and kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.  Take in the beautiful colors, after they are cooked, they lose that beautiful color and are all just dark beans.  But, oh!  The taste makes up for losing the color!  :)

My very simple recipe is delicious served with a piece of hot cornbread just out of the oven.  

* * *

Here's what you'll need:

13 Bean Soup
2 1/2 quarts of water
Ham Hock or cubed ham (omit ham if you do not eat meat)
1 tbsp chili powder
2 tbsp garlic powder
Salt & Pepper to suit your taste

 

Here's what you'll do:

Check for any pebbles or debris that may be in the bag and remove.  Rinse beans well.

Add all ingredients to your slow cooker. Cook on low overnight. 

This bean soup is a hearty, delicious soup that is sure to satisfy your tummy!  Enjoy!
 
 
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