and Bean Soup
Slow-cooked savory soup will stick to your ribs!
Packed with vegetables, ham, potatoes, and tender beans.
Tastes great the first time around, or frozen and reheated.
Submitted By: Mary Kolling
Prep. Time: 5:30
1 Lb. soup beans
- soaked in water overnight
2 Lb. ham hocks
10 cups water
14 oz. can stewed tomatoes - chopped
8 oz. can tomato sauce
6 carrots - chopped
4 med. potatoes - cubed
1 lrg. onion - chopped
3 beef bouillon cubes
2 bay leaves
2 Tbls. parsley flakes
1 Tbls. salt
1 Tbls. minced garlic
1/2 Tbls. black pepper
1/2 tsp. dried thyme
-Combine all ingredients in large pot; simmer over low heat for 4 hours.
-Remove ham hocks from pot. Cut off meat. Return meat to
pot. Discard bones and fat.
-Simmer over low heat for 1 hour.
-Remove bay leaves from soup before serving.
Make It A Meal: Serve with Hearty Rye Bread like The Outback's®
Extremely flavorful and simple to make! Beans held
up to freezing well and tasted just as savory re-heated.
Simmering soup for hours makes you feel like such a good
I believe this is the recipe I
found on the internet last year. It was so wonderful I meant to put it
in my recipe folder. I did not! I am so thankful to find it again! My
husband was positive carrots and stewed tomatoes do not belong in bean
soup. He could not stop eating!! It has been a family favorite (and our
family is big!) for all occasions. Thank you so much!
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