Aunt Ridgely’s Bean Soup

24 Oct

Yesterday I had the soup on the stove literally all day and when the roof guy came by to check out a spot the repair guys had missed, he walked in the house and said, “It smells like soup!” and to be honest, it made me feel good. It was chilly outside even at 1pm.

When I first heard of this soup, I was nervous. I’m not that big a fan of beans, and when I found out it was all we were having for dinner, I thought I’d go to bed hungry. But I had two bowls that night and ate the leftovers later in the weekend too. It’s one of those recipes you could throw in any leftover vegetables you have lying around and play with the spices too, but here’s the base.

I buy the 16 bean bag of soup, ham flavored, but throw away the spice packet they give you. It’s in the rice/bean aisle and it’s really just a bag of 16 types of dried beans. Soak them overnight in about 4 inches of water.

Drain and rinse the beans the next morning. Put them back in your stock pot and fill it with new water. I usually fill the pot about halfway.

Add:
4 chicken bullion cubes (Knorr)
A large diced onion
A couple tsp of minced garlic
A quarter round of cooked ham, diced (doesn’t matter if it’s pre-sliced or not).
Worchestershire Sauce
Tobasco
Oregano
Thyme
Pepper
Turmeric
Extra lentils

Let cook at least 3-5 hours on low and serve with buttered, toasted bread. Yum.

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