Soup, for me, is a year-round dinner. I don’t care if it’s hot out, cold out; I love to eat soup for dinner. Usually, after I make a big ol’ pot, I’ll eat if for three meals a day, until it’s gone. This is one of those great recipes that is adjustable to your tastes. You don’t like something? Leave it out. Vegetarian? Leave the ham out and use vegetable stock instead of chicken. You don’t like beans? Well now, that’s just unacceptable. I’m not sure we can even be friends.
I love to serve this soup up with yummy Pumpkin 7-UP Biscuits. Just make sure to make a double batch because they go quickly! (Recipe Below)
- 1 pound bag of 15 Beans, plus 2 quarts of water for soaking.
- 8 cups of chicken stock
- 4 cups diced ham
- 1 Tablespoon vegetable oil
- 2 cups chopped carrots
- 1½ cups chopped onion
- 1 cup chopped celery
- 28 oz can of crushed tomatoes
- 2 chicken bullion
- 3 Tablespoons red wine vinegar
- 3 Tablespoons Worcestershire
- 2 Tablespoons fresh basil or 2 teaspoons dried basil
- 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons lemon zest
- 1½ teaspoon sea salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 5 garlic gloves diced
- First and Foremost: Throw away the nasty ham seasoning mix that comes with the beans! I don’t even want to know what’s in it, but it just sounds nasty!
- Soak the beans~ Rinse the beans and put the beans in a pot, cover with 2 quarts of water and let soak overnight. I usually detest soaking. I almost never do it, but since this recipe has so many different types of beans, which all cook at different times, I pre-soak to make sure they all cook evenly. Drain beans in the morning to cook.
- Heat oil in a large stock pot.
- Add: carrots, onions, celery and garlic until onions are translucent.
- Add beans, 8 cups of chicken stock, and the rest of the ingredients to the pot.
- Bring to boil.
- Return heat to low, cover and simmer for 30-45 minutes. I usually let mine simmer for up to an hour. Add more water as needed.
Pumpkin 7-UP Biscuits:
2 cups of Bisquick
1/2 cup of pumpkin puree.
1/2 cup of 7-UP. I’ve also used Squirt & SunDrop and they taste awesome!
1/4 cup melted butter
Preheat oven to 450 degrees.
Pour melted butter in a 9×9 inch pan.
Combine all ingredients in a bowl and mix until just wet. The batter is going to be extremely loose. You make think somethings wrong with the recipe, but just hang tight, you’re doing it right!
Flour a surface to lay the dough on. I like to just place the dough on a cutting board, form it with your hands until it’s approximately 9×9 inches, and then cut the square with a large knife: cut it twice making 3 even rectangles, then cut it twice the other way making it into 9 squares. Place squares into the pan, they will be touching.
Bake for 12 – 15 minutes.