Mary Jane's Bean Pot Soup

"In 'Pastry Queen Parties' by Rebecca Rather"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs 15mins
Ingredients:
13
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
  • Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
  • Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
  • *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
  • To serve, reheat and add water or stock if it has become too thick.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes