Bean Soup From Tuscany
INGREDIENTS:
1 1/2 c Bean mixture (see
-instructions)
1 ts Salt
2 qt Water
1 Ham bone; -or-
1 lb Of ham; diced
1 cn (10-oz) Ro-tel tomatoes
1 lg Onion; diced
1 Clove garlic; minced
1 Lemon; juice of
1 Long red or green chili
-pepper; or Cayenne pepper
-to taste
1/2 -(up to)
1 lb Sliced Polish sausage;
-cooked and drained
-(optional)
1 1/2 c Bean mixture (see
-instructions)
1 ts Salt
2 qt Water
1 Ham bone; -or-
1 lb Of ham; diced
1 cn (10-oz) Ro-tel tomatoes
1 lg Onion; diced
1 Clove garlic; minced
1 Lemon; juice of
1 Long red or green chili
-pepper; or Cayenne pepper
-to taste
1/2 -(up to)
1 lb Sliced Polish sausage;
-cooked and drained
-(optional)
Wash bean mixture. Cover with water, add salt and soak overnight, or bring to a boil for 5 minutes, remove from heat, and soak 1 hour. Drain. Place beans in water, add ham bone or ham and simmer for 3 hours. Add Ro-Tel, onion, garlic, lemon juice, red or green chili pepper, and simmer for 2 hours. If using sausage, add and simmer for 1 more hour. Yield: 8 to 10 servings.
Bean Mixture: The base mixture for this soup is 8 assorted packages of dried peas and beans. For example: lentils, split peas, baby limas, black beans, red beans, black-eyed peas, navy beans and barley.
Suggestion: 1-1/2 cup amounts can be packaged in a plastic bag and tied with a plaid ribbon with recipe enclosed for a Christmas remembrance.
SUSAN DIFFEY JOHNSON
Bean Mixture: The base mixture for this soup is 8 assorted packages of dried peas and beans. For example: lentils, split peas, baby limas, black beans, red beans, black-eyed peas, navy beans and barley.
Suggestion: 1-1/2 cup amounts can be packaged in a plastic bag and tied with a plaid ribbon with recipe enclosed for a Christmas remembrance.
SUSAN DIFFEY JOHNSON