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Soup is my passion. 



A Cooking Adventure with Thom

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Thom's Special Bean Soup

Thomas Hackett
Servings: 12


Edible dry beans are a blessing from the farmers of our land.  They are very nutritious and offer a wide selection of good things for the body.  I use 9 different beans in my soup and I hope you like it.


cup Great Northern beans, dried
cup pinto beans, dried
cup lima beans, dried
cup dried blackeyes
cup green split peas, dried
cup kidney beans, dried
cup black beans, dried
cup dried lentils
cup navy beans, dried
2 tablespoons sea salt
2 pounds ham bone, smoked
1 sweet Italian sausage, ring of smoked [(or add liquid smoke)(chop sausage)]
1 large red onion, chopped
1 quart canned tomatoes, chopped
teaspoon red hot pepper flakes
1 teaspoon chili powder
lemon, juice of 1
1 clove garlic, minced

Cooking Method

Place the beans in a large pot or kettle.

  1. Cover with water.

  2. Bring to a boil and remove from the heat for 1 hour. 

  3. Drain the beans; rinse thoroughly and add 2 quarts of fresh water. 

  4. Bring back to a boil.

  5. Add 2 tablespoons of salt. 

  6. Add smoked ham bones and Italian sausage. 

  7. Bring to a boil. 

  8. Reduce heat and simmer slowly for 2 hours. 

  9. Add the onion, tomatoes, red pepper (optional), chili powder, lemon juice, and garlic (optional). 

  10. Salt and pepper to taste. 

  11. Simmer another 30 to 40 minutes.

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