By special request from DH - soup! (Must have been triggered by the
few-degrees drop in outside temperature.) Requested is 13-bean soup,
simmering now. Easy!

Dora
--

Michael "Dog3" Lonergan wrote:
> "limey" >
> :
>
>>
>> By special request from DH - soup! (Must have been triggered by the
>> few-degrees drop in outside temperature.) Requested is 13-bean
>> soup, simmering now. Easy!
>>
>> Dora
>
> I love soup. Doesn't matter which season it is Never had the
> 13-bean soup. Got a recipe that you use?
>
> Michael

Sure do. I've used it many times. I spiced up the original recipe but
you can always "spice it down" to your taste and your touchy tummy.
History: I received it from a wonderful lady from the "Low Country" of
South Carolina, who was selling the bean mix in the historic Charleston
market.

Dora


* Exported from MasterCook *

13-bean Soup

Recipe By ora, after adaptations

3 cups 13-bean soup mix
Meat to flavor (I use a couple of smoked
neck pieces or ham hock, or ham chunks
1 16-ounce can stewed tomatoes
2 stalks celery -- sliced
2 or 3 onions -- sliced
1 tablespoon salt, or to taste
pepper, to taste
1 teaspoon McCormick's Bon Appetit (onion
powder&celery salt)
1 teaspoon celery seed
1 teaspoon cilantro
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
4 or 5 drops Tabasco sauce
2 teapoons or cubes beef bouillon
12 ounces V-8® vegetable juice
2 quarts water

Simmer everything for two or three hours, or until thickened.

NOTE: If you cannot find 13-bean mix, then any combination of Navy,
Great Northern, red, pinto, black beans, green and yellow split peas
(and any other beans you may have) will do. I usually add more black
beans, since they really thicken the soup. Great on a cold winter's
day!

Source:
"My head, adapted from a Charleston, SC recipe."