Saturday, February 28, 2009

California Bean Soup

2 cups white beans (rinsed); 2 1/2 quarts water (10 cups)
1 quart tomatoes
1/4 cup dried onion or 1/2 cup chopped onion
1/4 cup dried diced carrots or 1/2 to 1 cup chopped carrots
1/2 cup dried celery or 1 cup chopped celery
1 or 2 ham hocks or 5-7 tablespoons ham soup base or bouillon

Soak beans in water overnight or boil 5 minutes and soak 1 hour. Add tomatoes. Cook 2 hours. Add remaining ingredients and cook until beans are soft.

Testing comment: My family liked this recipe. I discarded the soaking water and used fresh water to cook the beans, so I just used 8 cups. I used the dried vegetables and just put everything into a crock pot, so it was very easy.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 23)

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