There is nothing better than a bowl of hot, homemade soup on a cold winter day, and this recipe is probably the easiest one I know. The ingredients are also inexpensive, making it one of my most economical recipes as well. The soup can be served on its own or as a side dish. While not included in the Rosie’s Riveting Recipes historic cookbook, I’m sure Rosie would have approved. Enjoy.
FIFTEEN BEAN SOUP
- 1 package dried fifteen beans or mixed beans
- 1 can beef broth
- 1 can diced tomatoes with green chili
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 teaspoon black pepper
- seasoning packet (if included with the beans)
- 1 – 2 tablespoons salt (optional)
- 1 cup cubed ham (optional)
Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Place beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.
If the water appears foamy after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly and remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, removing any loose skins, and once again heat to boiling over medium heat. Repeat this process if the water appears foamy again.
Once water appears less foamy, add the remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. Serve with biscuits or cornbread. This soup is also a good side dish steaks or burgers.