Hearty Eight Bean Soup Recipe
Spicy Coffee Ring is an delicious dish that can be prepared in no time. I pick this dish for most of my parties as they have never let me down. Try this Spicy Coffee Ring recipe and you will understand what I am talking about!
Ingredients
1/2 cup Great Northern beans all beans are dried
1/2 cup pinto beans
1/2 cup Michigan pea (Navy) beans
1/2 cup lima beans
1/2 cup black-eyed peas
1/2 cup red kidney beans
1/2 cup garbanzo beans (chick-peas)
1/2 cup lentils
1/2 cup barley
3 quarts water
1 ham hock, optional
1-2 celery stalks, preferably with leaves attached
1 large carrot
Several sprigs of flat-leaf parsley
1 large garlic clove, minced
1 teaspoon dried thyme leaves
2-3 bay leaves
2 medium onions, peeled and coarsely chopped
1 28-ounce can crushed Italian tomatoes
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon chili powder
1 1/2 teaspoons coarse or kosher salt, or to taste
Freshly ground black pepper to taste
Directions
The night before, sort through the beans and remove any unwanted material.
Rinse well.
Place the beans in a large bowl.
Add enough water to cover the beans by 3 inches.
Let them soak overnight or for 8 hours.
In the morning, drain the beans well.
Place them in a large stockpot or soup pot.
Add 3 quarts of water and the ham hock and bring the liquid to a boil.
Reduce the heat and simmer slowly for 2 hours, removing any surface foam occasionally.
Tie the celery, carrot, and parsley firmly together with kitchen string and add them to the soup pot.
Add the garlic, thyme, bay leaves, onions, tomatoes, lemon juice, vinegar, chili powder, salt, and pepper and stir to mix well.
Simmer slowly for at least another half hour, adding more water if necessary.
At the end of the cooking time, remove the vegetable bundle, ham hock, and bay leaves.
Rinse well.
Place the beans in a large bowl.
Add enough water to cover the beans by 3 inches.
Let them soak overnight or for 8 hours.
In the morning, drain the beans well.
Place them in a large stockpot or soup pot.
Add 3 quarts of water and the ham hock and bring the liquid to a boil.
Reduce the heat and simmer slowly for 2 hours, removing any surface foam occasionally.
Tie the celery, carrot, and parsley firmly together with kitchen string and add them to the soup pot.
Add the garlic, thyme, bay leaves, onions, tomatoes, lemon juice, vinegar, chili powder, salt, and pepper and stir to mix well.
Simmer slowly for at least another half hour, adding more water if necessary.
At the end of the cooking time, remove the vegetable bundle, ham hock, and bay leaves.
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