Showing posts with label Bean Soup. Show all posts
Showing posts with label Bean Soup. Show all posts

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
Posted by Pamela at 1:38 PM 1 comments
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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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Wednesday, November 4, 2015

Soup of the Day... Hearty Vegetable Bean Soup

Whoever tells a lie is not pure of heart, and such a person can not cook a clean soup."
Ludwig Van Beethoven
Read more at http://quotes.yourdictionary.com/soup#T5yzFTqcTAJzXVHE.99
Whoever tells a lie is not pure of heart, and such a person can not cook a clean soup."
Ludwig Van Beethoven
Read more at http://quotes.yourdictionary.com/soup#T5yzFTqcTAJzXVHE.99
Whoever tells a lie is not pure of heart, and such a person can not cook a clean soup."
Read more at http://quotes.yourdictionary.com/soup/quote/26719/#SOFPYZ5FR6OpT6Gx.99


"Whoever tells a lie is not pure of heart, and such a person can not cook a clean soup." Ludwig Van Beethoven

 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.
Hearty Vegetable Bean Soup 
Found on Pinterest

Yield - 5 - 7 quarts 

1 medium onion, peeled and diced 

1 stalk celery, diced 

2 carrots, peeled and diced 

1 bag frozen peas 

1 bunch of Curly Leaved Endive (torn or chopped) or you can use turnip or mustard greens 

2 cups of chopped cabbage 

3 quarts stock (I've used both chicken and vegetable stock when making this recipe. Both work...so take your pick!) 

2 cups diced tomatoes (peeled and seeds removed) 

4 cups of beans (I used 2 cups black bean, 1 cup pinto, and 1 navy bean) 

2 Tbsp. minced garlic 

1 tsp of canning salt (optional) 

Put all the beans in a pot of water and soak for a couple of hours. Dump the water and refill to about an inch above the beans and bring to a boil and cook for 30 mins. Turn off heat and drain the beans, add back to pot and add in 3 quarts of stock, turn on heat and bring to a simmer....simmer for about 15 - 20 mins. Turn off heat and add chopped onion, celery, carrots, diced tomatoes (juice and all), cabbage, endive, peas, and garlic. Stir to combine well. If you feel there is not enough juice add in one more quart of chicken or vegetable broth (you want this soupy not thick like stew). Fill quart jars with solids to about 3/4 full and then finish filling with broth to 1 inch headspace, add 1 tsp of salt if desired. Wipe rims and put on lids.

Process pints for 75 mins and quarts for 90 mins at 10 lbs of pressure.


Tomorrow's Soup of the Day... 
Home Canned Split Pea and Ham Soup
Posted by Pamela at 9:50 AM 0 comments
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Saturday, October 17, 2015

Soup of the Day... Collard Green and 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.

Collard Green and Bean Soup 
Adapted from recipe found on jackolanternfarm

Makes 6 to 7 quarts 

2 cups onions, chopped 

1 bay leaf 

5 stalks of celery, chopped 

6 carrots, chopped 

1 lb bag of navy beans (soak overnight in refrigerator) 

2 tsps canning salt 

10 cups of chicken stock 

2 bulbs of garlic, minced (2 whole bulbs not 2 cloves) 

1 bunch of collards, wash and remove center stems, chop 

1 tsp of black pepper

Add chicken stock, onions, bay leaf, celery, carrots, salt, minced garlic, black pepper to a large pot. Bring to a boil, lower heat to a simmer. Add pre-soaked and drained beans. Simmer for 30 mins. Add chopped collard greens, a little at a time if they will not all fit, you only want the collard greens to wilt down, not fully cook. Stir to mix. Remove bay leaf. Fill quart jars 1/2 full with soup solids, using a slotted spoon. Fill jar with stock to 1" headspace (if there is not enough stock divide what is there among the jars and finish filling with hot water or heat up some more chicken broth). Remove air bubbles, wipe rims and assemble lids. Process in a pressure canner at 10 lbs of pressure for 90 mins for quarts (75 mins for pints). NOTE: Kale can be used instead of Collard Greens if you prefer.

Tomorrow's Soup of the Day... Corned Beef and Cabbage Soup
Posted by Pamela at 9:49 PM 0 comments
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