Showing posts with label Dried Beans. Show all posts
Showing posts with label Dried Beans. Show all posts

Tuesday, November 17, 2015

Soup of the Day... Multiple Bean Soup



Spill the beans
Meaning: To divulge a secret, especially to do so inadvertently or maliciously.
Origin: The derivation of this expression is sometimes said to be a voting system used in ancient Greece. The story goes that white beans indicated positive votes and black beans negative. Votes had to be unanimous, so if the collector 'spilled the beans' before the vote was complete and a black bean was seen, the vote was halted.

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.

Multiple Bean Soup 
One whole chicken, 

5 quarts of water, 

one large onion quartered, 

about 1/4 cup of green bell peppers, 

and 2 celery stalks. 

Boil it for a few minutes, bring down to simmer, stir occasionally for about two hours or so. Take out the chicken and bones and strain. Chicken can be used in this recipe if desired, but can be left for something else. 

3 pounds of dry multiple bean soup. 

Rinse the beans, put in sauce pot and fill with water (2" over the top), and bring to boil. After 2 minutes, bring it off the heat and let soak for 1 hr. Drain the water and refill to 2" over the top. Bring back to a boil and let it cook for 30 minutes. Add the ham flavor packets if you have them, or you can add your own chunks of ham or the chicken. Stir so it doesn't stick to the bottom. Fill the hot jars, starting with the beans first and leave a 1" head space. Then, added the chicken stock over the top of it, again leaving 1" head space. The amount of beans can be adjusted if you like a thick or soupy bean soup. Adjust the 2 piece caps, and pressure can it at 10 lbs for 1 hr 15 minutes for pints and 1 hr 30 minutes for quarts.

Tomorrow's Soup of the Day... Mushroom Soup Base
Posted by Pamela at 9:38 AM 0 comments
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Sunday, September 13, 2015

Soup of the Day... 15 Bean Soup with Ham


Some Soup Facts

  • Groucho Marx offered the following explanation for the title of the 1933 movie “Duck Soup”: “Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you’ll duck soup the rest of your life.”
  • The original Campbell’s Soup labels were orange and blue. They were changed after Herberton L. Williams, who became the company’s treasurer, comptroller and assistant general manager, saw the Cornell University football team play against the University of Pennsylvania. Williams was so taken with the colors of the Cornell uniforms — red and white — that he proposed the Campbell labels be changed to match.
  • Bouillon and consommé are both clear soup, but they are very different. Bouillon is basically a broth, whereas consommé is much more complex and is very high in gelatin. So when consommé cools, it becomes a gel.
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.
15 Bean Soup with Ham 
Margarita Joy ­Gangestad 
6 jars of 15 bean soup with ham:

1/2 cup dried beans (15 bean mix from grocery store) (I like mine soupy) per quart jar, 
1 packet of seasoning from bag divided between six jars
Cubes of ham (as much as you like per jar)
1/2 cup chopped onions per jar,
1/8 to 1/4 cup chopped green peppers per jar,
1 small can tomato paste divided 6 ways,
1/2 Tbsp chopped garlic,
1/2 Tbsp cumin,
1 quart jar of chicken vegetable stock divided 6 ways
Water to fill to 1 inch headspace
Can for 90 minutes at pounds for your area

Tomorrow's Soup of the Day... Autumn Harvest Soup
Posted by Pamela at 8:28 AM 5 comments
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Saturday, September 12, 2015

Soup of the Day... 10 Bean Soup


Some Soupy Facts

  • The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup. 
  • February 4th is National Homemade Soup Day.
  • Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch.
  • Americans eat more than 10 billion bowls of soup each year.
  • Women are twice as likely to order soup for lunch as men.



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

Found on Vicki'sCanningWorld

1/2 cup black beans
1/2 cup kidney beans 
1/2 cup navy beans 
1/2 cup pinto beans 
1/2 cup Great Northern beans 
1/4 cup black eye peas 
1/4 cup chickpeas 
1/4 cup split peas 
1/4 cup lentils 
(Note: All above beans would be of the dried bean variety)
1/2 cup fresh-cut green beans 
2 bay leaves 
1 tablespoon tarragon 
1 tablespoon summer savory 
Salt -- to taste 
Ground black pepper -- to taste 

Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours. 

Prepare canning jars and closures according to manufacturer's instructions. 

Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves. 

Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. 

Process 1 hour and 30 minutes at 10 pounds pressure in a pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation. This recipe yields about 6 quarts.

Tomorrow's Soup of the Day... 15 Bean Soup with Ham
Posted by Pamela at 8:08 AM 1 comments
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