15 Bean Soup & Cornbread

15 bean soupI have used this recipe for close to 15 years now. I can not recall where I got it, but over the years we have added and taken away to make this soup delicious. As with all recipes….make it to suit your family!!

(Note: I have added links for dehydrated or freeze dried foods used on the ingredients list.  I added these links for your convenience if you prefer to prepare freeze dried meals in jars as I do.)

Ingredients:

  • 1- Package 15 Bean Soup (Ham, Cajun or plain is fine)
  • 1 lb. ham steak (diced into 1/2″ squares), ham hocks, or smoked sausage (You can store canned ham or beef stew meat in your food storage to add the meaty flavor and calories as well.)
  • 1 onion, chopped
  • 1 15 oz. can diced or stewed tomatoes (dehydrated tomatoes)
  • 1 tsp. chili powder
  • Juice from 1 lemon.  This is a very important step, it really brings out all the flavors. (Crystallized Lemon for food storage)
  • 1-2 cloves minced garlic
  • 1/4 cup beef bouillon
  • 2- Jalapeño’s, seeded and diced (optional)
  • 2 teaspoons white vinegar, (Tip: This is not for flavor. Adding a cap or two of white vinegar locks in all the different colors in soups, stews or what ever your cooking.)

Directions:

  1. The night before:  Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
  2. After soaking, drain excess water, and add 2 quarts of fresh water and meat. (Sometimes I forget this step and then have to go strain it and add fresh water, but only if its when I just start cooking it.)
  3. Bring to a rolling boil, reduce the heat and simmer uncovered for 2.5 hours.
  4. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for an additional 30 minutes.
  5. Add contents of ham packet, (optional) 1 to 2 minutes before cooking is completed. Salt and pepper to taste.

Corn Bread:

  • One box of Jiffy cornbread.
  • Add about 1/4 cup of sugar and cook as directed. (optional)
  • Serve with honey.

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