15 Bean Soup (Crockpot)
soak overnight
prep time 15 minutes
crock pot 8 hours
Ingredients:
2 cups 15 bean/ pea mix
8 cups chicken broth
1 large ham hock
Tony Cachere's seasoning
Pinto Bean Seasoning
2 cups dry basmati rice
Instructions:
Rinse the beans. Cover with water and soak overnight. Rinse again in the morning. Put beans, chicken broth and ham hock in crock pot. Sprinkle generously with Tony C's. Sprinkle generously with Pinto Bean Seasoning. Cook on high setting for 6-8 hours.
Prepare basmati rice by putting 5 cups of water over 2 cups of rice. Cook in rice cooker or on the stove by bringing to a boil, then simmering for 20-30 minutes.
Serve beans (soupy or strained) over the rice.
Notes: Depending on the ham hock, there may or may not be meat in the beans. This recipe is good with any kind of bean. It is also good if you dice an onion and two stalks of celery and cook in the soup all day.
(March 22, 2010)
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Two weeks of soup
On a very cold day two weeks ago, I decided that in order to simplify my life, and teach my girls to cook in an easy way, we would only have soup for dinner for the next six months. This is not meant to be a punishment to my family. In fact, part of the reason I decided to do it is because every time I serve soup for dinner, my husband says, "I just love soup. I could eat soup for dinner every night." Maybe he said it again two weeks ago, and planted the thought at the opportune moment for me.
** Update: Six months of soup ended up being only two weeks of soup. It was good during that time. Now I am going to start using this blog to record all my recipes and meals. See the label cloud or the table of contents for a directory of entries. Or use the search button to search this site or the web.
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