Try this. You will L O V E it. 16 Bean Soup a Not Rachael Ray original 20 oz. bag of 16 Bean Soup Mix (Any bean mix will do, really.) 1 tsp olive oil 6 small carrots, peeled and diced 3 celery stalks, diced 1 medium yellow onion, diced salt and pepper to taste 1/2 tsp ground cumin 1 Tbsp dried parsley 1 whole bay leaf 1 ham bone water 8 oz. diced fully cooked ham (you can use leftover ham if you have it, but our ham bone was pretty well picked dry) 1. Rinse beans and sort for foreign objects. 2. Pour beans into a bowl, cover with water and soak overnight (for at least 8 hours). There’s a quicker method on the package of beans but I usually go with the overnight technique if I remember. 3. Drain water from beans and rinse again. 4. Heat oil in large Dutch oven over medium-high heat, and throw in onions, carrots, and celery. Season with salt and pepper. I’d go light on the salt because you’ll get a lot from the ham. 5. Saute until softened and onion is becoming translucent. 6. Add in cumin, parsley, and bay leaf. Stir to combine. 7. Add in beans, ham bone, and fill with water until all ingredients are covered by about 1 inch of water. You can always add more later if it gets too thick. 8. Bring to a boil and then reduce heat and simmer for ~1.5 hours. 9. Remove ham bone, add diced ham, and simmer for another half hour. Or so. No need to be exact about things. I think mine was on the stove for about four hours total. I like to add the diced ham in at the end, because I think it tends to get tough if it simmers the whole time. 10. Taste and adjust seasonings as desired. Remove bay leaf and serve!
Posted on: Wed, 21 Aug 2013 19:24:43 +0000
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