10 Bean Soup Serves 12
1/4 cup each of the following beans:
Black eyed peas Pinto beans
Black beans Lentils
Great northern beans Red beans
Small lima beans Navy beans
Split green peas Pearl barley
Wash beans thoroughly, place in large container, cover with water and 2 Tblsp salt – soak overnight. Next day, drain, put into large pot, add 2 quarts (8 cups) water and 1/2 lb.ham or ham hocks. Bring to a boil. Stir occasionally. Simmer 2 – 2 1/2 hours, then add:
1 lg. onion, chopped 1 29 oz. can diced tomatoes
1 pod red pepper OR 1 tsp chili powder
juice of 1 lemon salt & pepper to taste
1 clove crushed garlic
Simmer another 30 minutes. Tastes even better made ahead and refrigerated a couple of days!
It’s okay to substitute different types of beans, or omit 1 or 2 – just be sure to add an extra 1/4 cup of something you already have. (I used only eight kinds at Heart to Heart and it turned out fine!) Enjoy!
Bake package of brownies as directed ( a little more well-done is okay, just not burnt!)
With a food processor, crumble brownies into a medium bowl. Add:
3 Tbsp heavy cream 3 Tbsp brandy
1 Tbsp vanilla 1 cup chopped walnuts or pecans (opt)
Mix until blended. Chill 20 minutes. Shape into balls and roll in powdered sugar. Keep refrigerated until served.
Nope – did not make this from scratch, I’ll admit it!!! It’s a Bear Creek soup mix found in the soup aisle ( top shelf in Food 4 Less!) Their Tortilla Soup mix is good, too – sometimes I add cooked chicken and broken tortilla chips – pretty yummy!
Thai Pumpkin Soup is Marilyn’s creation and Mary Jo made the great Spicy Chicken! I want the recipes for those, too!!!