Old Fashioned Bean Soup with Ham (Core)

Yield: 12 servings

1 lb dry navy beans

3 qts water

1 lean ham steak, chopped

1 T onion, minced

½ tsp celery salt

½ tsp dry mustard

2 tsp salt

1 dash pepper

1 T chopped parsley

Wash beans. Soak beans in water overnight. Do not drain. Add ham and onion. Cook beans until very soft -- 2½ to 3 hours. Remove from heat. Set aside. Bruise beans with a large spoon, enough to cloud. Add meat, mustard, celery salt, salt and pepper. Reheat, garnish with parsley.

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Sixteen Bean and Barley Soup

1 bag (16 oz) of 16 bean soup mix, soaked and drained

1 onion, chopped

3 carrots, chopped

3 stalks of celery, chopped

1/2 bag pearl barley (8 oz)

8 cups of ff chicken broth

tablespoon or two of emeril's essence (or similar spices)

enough water to cover contents of crock pot as it will absorb almost all of the liquid.

Cook on low for 8 hours (or on stove top for about two and a half over a low flame)

This soup is very thick due to the barley. You may thin it out using a little more chicken broth when you reheat it. Try tossing in some left over shreded chicken breast for a tasty lunch. Feel free to make it with veggie broth for a vegetarian soup.

Remove the lid and simmer for one hour longer, stirring occasionally. Add 1/2 C water if chili sticks to the bottom of the pot.

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Hearty Bean Soup (Core)

2 tablespoons olive oil

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup chopped green pepper

1 clove garlic -- minced

12 ounces cooked navy or Great Northern Beans

2 cups water

1 (1-pound) can tomatoes, chopped, undrained

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 bay leaf

salt & pepper to taste

2 tablespoons grated fat-free or Soy parmesan cheese

Heat oil in a large saucepan over medium heat. Add onions, celery, carrots, green pepper, and garlic. Cook until tender, about 10 minutes. Add small amounts of water, if necessary, to prevent drying.

Add beans, water, tomatoes, and spices. Reduce heat to low, cover, and cook 1 hour. Remove and discard bay leaf.

Spoon soup into individual serving bowls. Sprinkle with Parmesan cheese.

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