Soup Recipes » Bean Soup » Mixed Bean Soup

Mixed Bean Soup

A mix of dried beans are re-hydrated and combined with sautéed onion and garlic, water, ham hock, fresh herbs in a large stock pot. Soup is simmered an hour to cook ham thoroughly and soften beans. Seasoned with coarse salt, fresh ground black pepper and served hot.

Ingredients -

1 pound Dried Beans, mixed
1 Ham Hock
1 medium Onion, diced
1 tablespoon Canola or Olive Oil
2 to 3 cloves Garlic, chopped
1 tablespoon Fresh Sage or Rosemary, chopped or 1/2 Tablespoon dried
8 to 10 cups Water (use the lower volume for a thicker soup)
Kosher or Sea Salt
Fresh Ground Black Pepper, to taste

Preparation:

1. Add the beans to a large bowl and cover with 3 inches of water.

2. Soak the beans overnight.

3. Drain.

4. Heat some oil in a large heavy pot.

5. Add the onion and garlic and sauté until translucent.

6. Add the beans, water, ham hock and herbs and bring the mixture to a boil over high heat.

7. Turn the heat to simmer and scoop off any layer from the top.

8. Simmer the beans for 45 to 60 minutes.

9. Season, to taste, with salt and pepper.

10. Continue simmering until the beans mash easily with a fork.

11. Serve and enjoy.

Soup Making Tips -
Storing Leftover Garlic

	Leftover sliced or minced garlic can be stored in an airtight container in the refrigerator. Refrigeration will slow the inevitable loss of effectiveness and flavor, but the garlic should be used as soon as possible. Garlic should not be frozen as the texture and flavor will be greatly compromised.

Soup Making Tips -
Storing Onions

	Storage onions go through a drying process called curing. While they are cured, the flavor builds and moisture evaporates, extending the life of the onion. They should be stored in a cool, dry place with adequate circulation. Store onions away from potatoes as the onions will draw moisture and ethylene gas from the potatoes that will cause the onions to spoil. Storage onions will last up to two months if stored properly.

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