Tuesday, November 4, 2014

Calico Bean Soup

I originally got this recipe as one of those jar gifts. You know the ones, you get the dry ingredients with a recipe so that you can add the wet stuff and you have a nice meal? Yeah? Well, this one turned out so well, I had to have the full recipe and Linda Bisbee was kind enough to supply her version it back in 1983 when Jim was at the Wichita Surgical Group! Wow! That's been a while! :) I also received this recipe from Nancy Basquez (who actually supplied the jar version) from Haverhill Christian Church. I actually like her recipe better and because it is the fast one (boil water, soak beans for 1 hour and then cook rather than the soak the beans overnight) and it has more spices like the bell pepper, I am actually using hers. So, here we go...

1 1/2 c Bean Mix (I just buy the 15 bean mix at the store in the plastic bags in the dry bean aisle.)
2 1/4 qts Water
2 C Cubed Fully Cooked Ham
1 Can Stewed Tomatoes
1 Med Onion, Chopped
1 Med Green Pepper, Chopped
1 Clove Garlic, Minced
2 tsp Salt

Seasoning package (she provided the seasoning package attached to the jar and didn't give the ingredients for that! Darn! Well, we will wing it shall we? So, we can try this one that I found at Food.com:
Spice mix for bean soup:
1 teaspoon 
chili powder
1/4 teaspoon garlic powder
1 tablespoon chopped dried onion
1 teaspoon dried bell pepper
1/2 teaspoon oregano
1/4 teaspoon cracked black pepper
NOTE:  Several Recipes also add Chicken Buillon or Chicken Stock--yeah!!!! I'm doing THAT!!!
(NOTE: several of the recipes online also add 1 tsp Cumin which sounds good too! Go crazy! Enjoy!)
NOTE:  just thinking here that there is no need for the dried onion, bell pepper and garlic powder when you are already using those fresh, right?  Try it both ways...what the heck!
Place beans in Dutch oven or soup kettle; add water to cover by 2 in.
Bring to a boil; boil for 2 min.
Remove from the heat; cover and let stand for 1 hour.
Add 2 1/4 qts water; bring to a boil.
Reduce heat; cover and simmer for 1 1/2 to 2 hours or until beans are tender.
Add ham, tomatoes, onion, green pepper, garlic and seasoning;
Return to a boil.
Reduce heat; simmer for 45-50 min.

Yield 16 servings (about 4 qts)

May be refrigerated, covered. Improves with age!

For a change of taste try polish sausage, German or Italian sausage in place of Ham.

A little note from me: I use a crock pot as well. Just put it on High for 4-6 hrs or low for about 8 hours and it will be great!

PS Here is the ingredient list for Linda's version just in case you want to try that one instead...
1 1/2 c Bean Mix (I use the 15 bean mix that you get in a plastic bag at the store).
2 qts Water
1 Lg Onion, Chopped
1 Clove Garlic
1 Ham Bone
1 lb Ham Pieces
1 Can Tomatoes
Juice of 1 Lemon

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