Linda Williams' Many Bean Soup
Yield
8 servingsPrep
20 minCook
3 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beans
mixed |
|
| 2 | tablespoons |
salt
optional |
|
| 1 | each |
ham bone
|
* |
| 1 | each |
onions
chopped |
|
| 1 | can |
tomatoes
|
*
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | cup |
carrots
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beans
mixed |
|
| 3E+1 | ml |
salt
optional |
|
| 1 | each |
ham bone
|
* |
| 1 | each |
onions
chopped |
|
| 1 | can |
tomatoes
|
*
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 237 | ml |
carrots
diced |
|
Directions
Wash the beans and pick them over.
Cover with water and let soak overnight.
Drain the soaked beans.
Put the beans in a large pot. Add 2 quarts of water and bring to a boil.
Turn the heat down and simmer 2½ to 3 hours.
Add all the other ingredients and simmer another 45 mins.
