Puget Sound 12-Bean Soup

I bought this recipe as part of a package of beans and seasoning many years ago at a bazaar. I've made it many times, and it was fun to make it again the other day and have a bunch of it in my freezer! It is really delicious, and I love something that just sits and cooks for me!

PUGET SOUND 12-BEAN SOUP

Wash beans*; place in a large kettle, cover with water & soak overnight. Next day, add 2 quarts of water and about 1 ½ lbs. ham hock. Bring to a boil, stirring occasionally. Simmer about 2 ½ hours, or until beans are soft. Remove ham hock, and, when cool, remove bones, fat and gristle and chop remaining meat. Set aside.

Add: 1 large onion, chopped

16-ounce can cut- up tomatoes

Juice of 1 lemon

Salt & pepper to taste.

Add more water if it has boiled down too much. Add 1 teaspoon chili powder and ½ teaspoon minced garlic.

Simmer another 30 to 40 minutes. Add ham & heat through.

Soup is even better if made a day or two ahead and aged in the refrigerator.

Freezes well. Serves 6 to 8.

*I tried to identify all of the beans in the packet I bought. Here’s the list I use. If I don’t have one, I don’t let it bother me! You can substitute another type of dried bean, or simply leave some out. This is another very forgiving recipe.

Red kidney beans

Garbanzo beans

Green split peas

Baby lima beans

Navy beans

Barley

Black-eyed peas

Pinto beans

Large lima beans

Black beans

Yellow split peas

Great Northern beans