13-Bean Good Luck Soup
This recipe was in the ThriftyFun newsletter but this is exactly how I make my bean soup. I also add whatever else I have on hand such as leftover gravy, leftover sausage or beef, etc. it is always good, hearty, and thrifty. I make a huge pot full and freeze some. BTW, I do
mine in the crock pot and skip the soaking overnight step. --Ginny
Tastes good and I always think of good luck when I make it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- salt and pepper to taste
- 2 cups celery chopped
- 2 cups mixed dried beans including black-eyed peas
- 2 tbsp. salt
- 1-1/2 cups bite-size pieces lean baked ham meaty ham bone or
- meaty ham bone or ham hock
- 2 large onions sliced
- 28 oz tomatoes chopped
- 1 red bell pepper chopped
- Carbohydrate 136.96838655456 g
- Cholesterol 0 mg
- Fat 4.5400232936 g
- Fiber 43.7404398212221 g
- Protein 23.56587249184 g
- Saturated Fat 0.987920261104 g
- Serving Size 1 1 Recipe (1887g)
- Sodium 308.449905256667 mg
- Sugar 93.2279467333379 g
- Trans Fat 1.064261255144 g
- Calories 621 calories
Wash the beans. Cover with water; add 2 tablespoons salt. Soak overnight. The next day, drain the beans and combine with 2 quarts water in a large saucepan or stockpot. Add the ham and boil f or 1-1/2 to 3 hours, or until the beans are fully cooked and tender. Add the onions, celery, tomatoes, red pepper, and salt and pepper to taste. Simmer for at least 30 minutes, until the vegetables are cooked. Serve hot.
