15 Bean Soup Mix

This recipe is excellent to make up as a gift; indeed, Lady Hanson had me make pounds of the mix for her to place into the Christmas gift parcels for the local church in Palm Springs.

Serves: 12
Time: 15
Categories: Soups, Soup Mixes, Gifts

You Will Need:

• 1 lb, dried black beans
• 1 lb, dried red beans
• 1 lb, dried kidney beans
• 1 lb, dried navy beans
• 1 lb, dried great northern beans
• 1 lb, dried baby lima beans
• 1 lb, dried large lima beans
• 1 lb, dried pinto beans
• 1 lb, dried green split peas
• 1 lb, dried yellow split peas
• 1 lb, dried black-eyed peas
• 1 lb, dried red lentils
• 1 lb, dried green lentils
• 1 lb, dried brown lentils
• 1 lb, dried cranberry beans (AKA Borlotti Beans)

Method:
Combine the beans in a very large bowl; pour 2 cups into a large wide mouth jar.
In addition, if using for a gift hand write or type an attractive instruction card and then attach this to the Jar title it: If you really want to be thoughtful, you may include the spices in a separate bag included with the jar.
Bean and Ham Soup
To make a delicious bean and ham soup you will need;

2 cups, 15 bean soup mix1, smoked ham hock (Unsmoked is fine)
2 cans, 14.5 ounces stewed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1, bay leaf
6 cups, water
1/4 cup, chopped fresh parsley
1 tablespoon, red wine vinegar
2 tablespoons, salt
1 teaspoon, ground black pepper
1 teaspoon, chili powder
1 teaspoon, ground cumin

Method:
Cover the bean mix with water and soak overnight.
Drain the beans and place in a large soup-pan/stockpot, add the ham hock, tomatoes, onion, celery, garlic, bay leaf, and 6 cups of water. Bring to a boil over a medium high heat; reduce to a medium low heat, cover and simmer for 1 hour. Add the remaining ingredients; continue to simmer for 1 hour or until the beans and ham are tender. Take out the ham hock remove the meat from the bone cut into small bit-size pieces and return to the soup, remove the bay leaf before serving.
Serve hot with nice crusty bread.

Five Bean Soup Mix

This is another good recipe that you can make up all the dry ingredients and put together as a gift. When made the soup is absolutely delicious and we serve it with some tasty homemade crusty bread.

(Serving size: 1 ½ cups).

You Will Need

DRIED BEAN MIX

• 1 lb dried kidney beans


• 1 lb dried yellow lentils


• 1 lb green split peas


• 1 lb dried black beans


• 1 lb dried black-eyed peas

SPICE MIX

• 5 tsp salt


• 5 tsp dried basil


• 5 tsp dried rosemary


• 5 tsp dried marjoram


• 2 1/2 tsp black pepper


• 1 1/4 tsp crushed red pepper


• 5 x bay leaves

ADDITIONAL SOUP INGREDIENTS

• 8 cups of water


• One x smoked or green ham hock (about ½ pound)


• 1 cup chopped onion


• One can chopped tomatoes un-drained (14.5-ounce)

1. To prepare dried-bean mix, combine first five ingredients in a large bowl.


2. Divide the bean mixture into 5 equal portions (about 2 ½ cups each), and place in airtight containers.


3. To prepare the spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl, divide the spice mix into 5 equal portions, and place in small airtight containers.


4. To prepare the soup, sort and wash 1 portion of the dried-bean mix, and place in a large Soup pan or Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours, drain.


5. Combine the drained bean mixture, 8 cups water, and the ham hock in a large Soup pan or Dutch oven; bring to a boil. Add 1 packet of spice mix, onions, and tomatoes, cover, reduce the heat, and simmer for 2 hours. Uncover; cook 1 hour, discard the bay leaf, remove the ham hock from the soup. Then remove the meat from the bone; shred the meat with 2 forks, return the meat to the soup and serve

http://www.grouprecipes.com/96783/five-bean-soup-mix.html

Northumbrian Cockle Soup

A classic North of England soup originally the cockles were boiled in seawater as we still do (sort of) we use a good Cornish sea salt added to our water. Almost everyone has his or her own version of this classic dish and this is ours.

Serves: 6
Time: 20 minutes, don’t forget that a good dish takes time, nature doesn’t rush so neither should you

You Will Need:

• 40-50 Cockles (You can use Clams)
• 1 Ounce, Butter
• 1 Ounce, Plain Flour
• 1 Pint, Full Fat Milk
• 2 Tablespoons, Onion, Finely Chopped
• 2 Tablespoons, Celery, Finely Chopped
• 1 Tablespoons, Chopped Fresh Thyme
• 2 Tablespoons, Parsley, Chopped Plus Extra For Garnish
• 4-6 Tablespoons, Cream
• Freshly Ground Black Pepper to Taste
  

Method:
Clean the cockle shells very well under cold running water, discarding any that are already open. Place the cockles in a large saucepan and cover with cold, well-salted water. Bring slowly to the boil, shaking the saucepan from time to time. As soon as the cockles are open, they are ready Do not over-cook, as this will toughen them.
Allow the cockles to cool in the stock, then strain, keep back the stock, and remove the cockles from their shells using a sharp knife, strain the cooled stock again and make up to 1 ½ pints with water if necessary.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute, gradually add the cockle stock, stirring to prevent lumps forming, bring to the boil then stir in the milk. Add the onion and celery and cook, stirring, for 5-10 minutes, or until the vegetables are soft. Add the parsley and pepper, and then stir in the cockles.
Heat through thoroughly and pour into 4-6 soup bowls. Swirl a tablespoon, of cream into each bowl and garnish with a little parsley.
Serve with crusty bread.

Crab and Mussel Chowder

This is a special favourite of ours, I used to put it on the menu at The Great Tree Hotel, Devon when the crab and mussels were at their best and we always sold out especially when served with our own home baked bread.

Serves: 10 this is for 10 servings as it is easier to increase from 10 servings.

Time: About 10 to 45 minutes that includes the prep time

• 16 ounces, potatoes


• ¼ cup olive oil


• 4 ounces, bacon


• 3 tablespoons, finely chopped garlic


• 1 teaspoon, lemon zest


• 3 tablespoons, finely chopped shallots


• 1 tablespoon, fresh thyme leaves


• 3 tablespoon, plain flour


• 1½ pounds, fresh mussels


• 2 cups, chopped leeks


• 750mls, white wine (I use a nice crisp Chardonnay)


• ½ cup double cream


• ¾ teaspoon, sea salt


• ¼ teaspoon, freshly ground pepper (I prefer to use white in this dish)


• 1 pound, white crabmeat

1. Parboil the potatoes, slice the potatoes into ¼-inch thick slices, place in a medium saucepan (at least 4-quart size) with about 2 inches of cold water, and bring to a boil. Reduce heat to medium and cook until the potatoes just begin to soften, about 5 minutes. Drain the potatoes and set to one side.


2. Prepare the chowder, Heat the olive oil in the saucepan over a medium heat, add the bacon, garlic, lemon zest, shallots, thyme and cook, stirring frequently, until the shallots and garlic are softened and the bacon is lightly browned, about 6 minutes.


3. Gradually add the flour, stirring well, add the mussels and wine, and cover, bring to a low boil over a medium heat.


4. Remove the mussels as they open, using a slotted spoon, and set to one side. Reduce the heat to a medium low heat, and add the potatoes and leeks to the chowder and continue to cook until the potatoes and leeks are tender about 20 to 25 minutes.


5. Remove from the heat and stir in the double cream, season the chowder with the sea salt and pepper and lightly fold the crabmeat and mussels into the chowder, serve right away in warmed soup bowls with nice crusty bread.

http://www.grouprecipes.com/96202/crab-and-mussel-chowder.html