Monday, December 14, 2015

Soup of the Day... Ten Bean Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Ten Bean Soup 
From Ball Blue Book Guide to Preserving

Yield 6 quarts 

1/2 cup dried black beans 

1/2 cup dried kidney beans 

1/2 cup dried navy beans 

1/2 cup pinto beans 

1/2 cup Great Northern beans 

1/2 cup dried blackeye peas 

1/2 cup dried split peas 

1/2 cup dried chick peas 

1/2 cups dried lentils 

1-1/2 cups diced ham (optional) 

1/2 cup cut fresh green beans 

2 bay leaves 

1 Tbsp tarragon 

1 Tbsp summer savory 

Salt and Pepper 

Put beans in a large pot; add water to cover by 2 inches. Bring beans to a boil; boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with water by 2 inches in a large pot. Add ham, if desired. Stir in green beans, bay leaves, tarragon, and summer savory. Bring to a boil. Cover, boil 30 minutes. Salt and pepper to taste. Remove bay leaves. 

Ladle hot soup into hot jars, leaving 1 inch headspace. Remove air bubbles. Adjust two piece caps. Process 1 hour and 30 minutes at 10 pounds of pressure in a pressure canner.

Tomorrow's Soup of the Day... Thick Beef Vegetable Soup 
with Cabbage

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