When Mr. O-P was alive, he was the one who did the grocery
shopping. It is never a good idea to set me loose in the local market. Because
when I do, I tend to get distracted. I am completely taken in by clever
packaging, pretty bottles (I can get seriously lost in the liquor department),
and interesting product names. I find myself wandering up and down aisles that
I generally never visit, putting items into my cart that I have no idea what
I’m going to do with once I get back home.
Such was the case with the package of Bob’s Red Mill 13 Bean Soup Mix that I found myself reaching for last week. I have no idea what I was thinking. Essentially, it was just a bag of beans. An expensive bag of beans, and I don’t even eat beans, but the variety of shapes, sizes, and colors appealed to my artistic side, not to mention the beckoning little jute tie around the top. So, I made use, once again, of the massive ham left over from Easter, nearly jumping with joy at finally getting that bulky thing out of the fridge.
Such was the case with the package of Bob’s Red Mill 13 Bean Soup Mix that I found myself reaching for last week. I have no idea what I was thinking. Essentially, it was just a bag of beans. An expensive bag of beans, and I don’t even eat beans, but the variety of shapes, sizes, and colors appealed to my artistic side, not to mention the beckoning little jute tie around the top. So, I made use, once again, of the massive ham left over from Easter, nearly jumping with joy at finally getting that bulky thing out of the fridge.
Fairly new to bean soup, I have to say that I really liked this, and would not hesitate to make it again. It goes particularly well with cornbread and honey butter.
Slow Cooker Ham and Bean Soup
10 ounces 13-bean soup mix (I used Bob’s Red Mill)
1 ham bone
3 cups cubed cooked ham
2 cups chicken stock
2 cups water
1 medium onion, diced
2 carrots, diced
2 cloves garlic minced
1 14.5-ounce can diced tomatoes
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon salt
1 bay leaf
1 ham bone
3 cups cubed cooked ham
2 cups chicken stock
2 cups water
1 medium onion, diced
2 carrots, diced
2 cloves garlic minced
1 14.5-ounce can diced tomatoes
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon salt
1 bay leaf
Place 13-bean soup mix into a large bowl and cover with several inches of cool water; soak in refrigerator overnight. The next morning, drain and rinse. Place bean mix and all remaining ingredients into the slow cooker. Give it a mighty stir, cover, and cook on low for 8-10 hours. This soup will keep in the fridge for up to three days and the flavors improve with age.
If you enjoy bean soup as much as I found that I have, you will certainly enjoy this Cuban Black Bean Soup. It's a recipe from an area restaurant, and SO good!
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