|A basic mixed bean soup.|
Mixed Bean SoupI had a couple of 1-pound packages of Hayes Star Brand bean soup mix in my pantry that came with a food box, and to be honest, I had never been much fond of the mixed beans soup mixes. Just too many different beans going on for me and I'm never quite sure how to season them.
I finally decided to take the plunge and use some of the leftover ham from dinner the other night and just take a chance and create my own mixed bean soup. I also had a couple of handfuls of some sea shell pasta so I decided that would work well with this soup and tossed it in. You could use whatever pasta you have on hand or just leave it out altogether.
I have to say that this combination of seasonings worked out perfect. This was a delicious soup that I will definitely be making again and with a serving of the Parmesan Garlic Toast on the side ... just over the top! Hope you give it a try. Here's another recipe I came up with using the Hayes Star Brand Bean Mix recently. Sausage, Beans & Rice - if you're looking for something other than a soup!
Recipe: Mixed Bean Soup©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours 30 min | Yield: About 4 to 6 servings
- 1 pound mixed bean soup mix, like Hayes Star Brand
- 2 quarts of water
- 1-1/2 cups of diced, smoked ham
- 1/2 of a large onion, chopped
- 1/2 of a green bell pepper, chopped
- 1 stalk (rib) of celery, chopped
- 1 large clove of garlic, minced
- 1 or 2 jalapenos, chopped
- 1/4 to 1/2 teaspoon of freshly cracked black pepper
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of dried tarragon
- 1/4 teaspoon savory
- 1 medium bay leaf
- Couple handfuls of medium shell pasta, or your choice of pasta
- 1-1/2 teaspoons of salt, or to taste
- 1/4 to 1/2 teaspoon of Cajun seasoning, or to taste, optional
Soak beans overnight, or use the quick boil method. Rinse and sort through the beans looking for any stones or foreign objects. Place beans into a stockpot, cover with water plus about 1 inch and bring to a boil. Boil for 2 minutes, remove from the heat, cover and let sit for an hour. Drain and return to pot and add 2 quarts of fresh water. Place on stovetop and bring to a boil. While you’re waiting on that to come to a boil, add the ham, onion, bell pepper, celery, garlic, jalapenos, black pepper, thyme, tarragon, savory and bay leaf.
Reduce heat to a low simmer, and continue cooking partially covered for up to 2 hours or until beans are tender and soup has thickened to desired consistency. Add the pasta, salt, and Cajun seasoning. Cook an additional 10 minutes, or until pasta is tender. Taste, and adjust seasonings as needed.
Cook's Notes: May substitute chicken broth or use a half and half mix of broth and water. Serve with a side of this marvelous Parmesan Garlic Toast - just delish!
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©Deep South Dish
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