Monday, January 26, 2009

Mixed Bean Soup

 
A full flavored soup made with mixed beans, ham, the trinity and dried herbs.

Mixed Bean Soup

I had a couple of 1-pound packages of mixed bean soup mix in my pantry that I'd gotten from a food box, and to be honest, I had never been much fond of these mixes. Just too many different beans going on for me and I'm never quite sure what to do with them, or even 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 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. If you have a little bit of leftover pasta, toss that in or warm it up and just spoon the soup over it.

Here's another recipe I came up with using the other bean mix package - Sausage, Beans and Rice - if you're looking for something other than a soup!

For more of my favorite soup recipes, pop over to my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

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

Ingredients
  • 1 pound mixed bean soup mix (like Hayes Star Brand)
  • 2 quarts water
  • 1-1/2 cups diced, smoked ham
  • 1/2 of a large onion, chopped
  • 1/2 of a green bell pepper, chopped
  • 1 stalk (rib) celery, chopped
  • 1 large clove garlic, minced
  • 1 or 2 jalapenos, chopped
  • 1/4 to 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon savory
  • 1 medium bay leaf
  • Couple handfuls of medium shell pasta, or your choice of pasta, optional
  • 1-1/2 teaspoons salt, or to taste
  • 1/4 to 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
Instructions

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 45 minutes to 1 hour 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!

Source: http://deepsouthdish.com

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