![]() Here’s a look at a ladle full of this tasty soup.ġ5 Bean and Veggie Soup is one of my favorite soup recipes. Serve 15 Bean and Veggie Soup with your favorite Biscuits or Bread. Continue simmering 20-30 minutes until veggies are fork tender.Īdd undrained diced tomatoes and vegetable broth. Add the meat back into the soup and discard bones, fat and gristle.Īdd diced bell peppers (orange, yellow and red), onions, garlic, broccoli florets, carrots, mushrooms and leeks.Īdd diced ham and seasonings. Remove the ham bones and take meat off the bones. You can also substitute fresh tomatoes for canned if you’re trying to use them up. But I did not use the cajun seasoning packet in the beans. This close up allows you to see how chocked full of veggies, beans and ham this delicious soup is.ġ5 Bean Soup with Veggies is a crowd pleaser! It’s a great soup to make for company. You’ll be glad you did.ġ5 Bean Soup with Veggies is absolutely wonderful! If you don’t mind leftovers, it’s a great soup to take with you to the office for lunch during the week.Īdd 15 Bean Soup with Veggies to your next menu plan. Really! If you enjoy a hot cup of soup for lunch or dinner meals, put this one on your menu. So I eliminated the seasoning packet entirely and added additional ham this time that I made it. This time, I didn’t have time to soak the beans and the packet that came with the beans was Cajun which, while I would have enjoyed the flavors, my in-laws probably wouldn’t have. ![]() When I made this recipe initially, I had time to pre-soak the beans and I used the ham seasoning packet that came with the beans. I made up a batch of this soup and the four of us enjoyed it for two different meals and still there were leftovers–enough for at least two more servings. I recently made 15 Bean Soup with Veggies over the Christmas holidays (December 2014) when we were visiting my in-laws in Florida. Photo editing provides miracles to pictures that you would normally have to scrap! □ I have a higher grade camera and I’m learning to take a lot better picture than I was at that time. On top of that, I didn’t know anything about photo editing which could have helped lighten my pictures since my kitchen is in the middle of my house and not next to a window, meaning most of my pictures were too dark. Nor did I have a good camera at the time – only an iPhone 3! I didn’t have a clue about taking pictures, nor how to present food well so it would be appealing to the masses. When I first made this amazing soup in June 2012, I had just begun my blog about a week previously. I will say, however, using ham or pork really flavors this soup well. You can make it Vegan by removing the pork neck or ham hocks and finding another substitute. Here’s what I came up with–15 Bean Soup with Lots of Veggies! Very healthy and low calorie. I wanted a soup base that wasn’t dairy-based because the person I wanted to give this soup to is still nursing and she is trying to stay away from excessive dairy products. Last week I had a lot of veggies that I knew would go to waste if I didn’t use them up soon, so I created this recipe with the stuff I had. I use thyme, marjoram, basil and parsley along with salt and pepper for seasonings and the combination of all provides marvelous taste. This one starts with ham hocks and diced ham, a bag of 15 bean soup mix, and then I add three colors of bell peppers, leeks, onions, garlic, carrots, mushrooms, broccoli and tomatoes. 15 Bean Soup with Veggies is an absolutely spectacular soup, seasoned to perfection with ham, veggies and herbs, and one that’s wonderful comfort food during cool, winter nights.
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