LC's famous ginger cookies~and more soupy-chicken recipes~

[Lady Cop]

well it is soup weather for sure...homemade soup of course!
i am making 16-bean soup today. this works in crock pot or on stove. i'm using my trusty old heavy soup pot.
this stuff is delicious~
i'm using ham hocks today since i didn't have a ham bone. but never throw away a ham bone! nooooooo
save for soups.
as with any soup recipe, you can add or subtract or be creative.
but do soak dried beans overnight.


16 bean soup
20 oz. bag of 16 Bean Soup
1 tsp olive oil
6 small carrots, peeled and diced
3 celery stalks, diced
1 medium yellow onion, diced
salt and pepper to taste
¹⁄₂ tsp ground cumin
1 Tbsp dried parsley
1 whole bay leaf
1 ham bone
water

1. Rinse beans and sort for foreign objects.
2. Pour beans into a bowl, cover with water and soak overnight (for at least 8 hours).
3. Drain water from beans and rinse again.
4. Heat oil in large Dutch oven over medium-high heat, and throw in onions, carrots, and celery. Season with salt and pepper. go light on the salt.
5. Saute until softened and onion is becoming translucent.
6. Add in cumin, parsley, and bay leaf. Stir to combine.
7. Add in beans, ham bone or hocks, and fill with water until all ingredients are covered by about 1 inch of water. You can always add more later if it gets too thick.
8. Bring to a boil and then reduce heat and simmer for ~1.5 hours or so.
9. Taste and adjust seasonings as desired. Remove bay leaf and serve!