Versatile Bean Soup
One of the things on our weekly menu is a versatile bean soup. It has the basic ingredients that you can interchange. We first tried after reading about it at Farm Bell Recipes. It has become a staple for us.
The reason it is so versatile is you are can substitute beans depending on what you have. We typically will make it a lot with lima beans. Given the right amount of time this soup is a welcome addition at our nightly meal.
- 1 pound Lima Beans
- 1 cup diced onion
- 3 ounces cubed ham
- 1 ounce chicken base
- 2 tablespoons Liquid Smoke
- 3 cloves minced garlic
- 1 teaspoon freshly ground black pepper
- ½ gallon water
- 1 ounce cornstarch
- ½ cup water
- Preheat oven to 200°
- Combine the first 8 ingredients in a Dutch Oven
- Cover and place in oven for 8 hours.
- When beans are tender, remove from oven, and put in the stove-top.
- Bring to a boil!
- Mix cornstarch and ½ cup water.
- Add cornstarch mixture to pot to thicken.
- Let simmer for at least 15 minutes.
This recipe can be adapted to cook in a crock pot. It also can be cooked the Old Cowboy way. You can bet that the cook did not make this except on days when he was around camp for a long time.
This takes a while to cook, but it is one of those recipes that will save you money and tastes very good. We all could stand to be a little more frugal. It also lends itself well to stocking up on the raw ingredients.