Today is a really blustery cold day. Some snow, some rain. Perfect day for hanging out inside and cuddled up in the chair, eating soup. Our whole family has been sick this week. Yuk. I hate being sick. Mostly because time really doesn't slow down for Mom. I admit that along with being sick, my heart has been heavy this week as well. Here in Colorado, a 10 year old little girl was abducted and murdered. This is such a horrible crime and such a waste. I am very saddened and sickened by this, and that as a mother I hope and pray I never have to experience what her poor family has to go through. It has put a dark cloud over me. My thoughts and prayers are with them.
Sorry for the sadness on this Saturday. Hope your day is positive. May you hold your loved ones close to you, and maybe have some soup.
; )
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
Rinse
and sort the beans for any pebbles. Add the the rinsed beans, onion
powder, salt, pepper, and ham to the crock pot. Add water. Cover and
cook on low about 8 hours, until beans are tender. Remove ham bone,
shanks or hocks and pull off the meat. Add meat to the crock pot and
mix. Serve with cornbread.
Sixteen Bean Soup/ Taste of Home
Ingredients
- 1 package (12 ounces) 16-bean soup mix
- 1 large
onion, chopped
- 2 garlic
cloves, minced
- 1 teaspoon
salt
- 1 teaspoon
chili powder
- 1/4
teaspoon pepper
- 1/8
teaspoon hot pepper sauce
- 1 Spice
Islands® Bay Leaf
- 8 cups water
- 1 can (14-1/2 ounces) stewed tomatoes
- 1
tablespoon lemon juice
Directions
- Set aside seasoning packet
from beans. Sort beans and rinse with cold water. Place beans in a Dutch
oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 to 4 hours or until beans
are softened. Drain and rinse beans, discarding liquid.
- Return beans to the pan. Add
contents of bean seasoning packet, onion, garlic, salt, chili powder,
pepper, pepper sauce, bay leaf and water. Bring to a boil.
- Reduce heat; cover and simmer
for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon
juice. Simmer, uncovered, until heated through. Discard bay leaf. Yield: 10
servings (2-1/2 quarts).
