Oldie but goodie: This recipe for 15 Bean Soup will warm your body and soul.
We are not the superstitious type so I usually skip making a pot of those black-eyed peas that can be found boiling on stovetops across America on New Year’s Day.
(But just to be safe, we did dart over to a friend’s house for a bowl).
Instead, two days after kicking off 2021, I cooked up a double batch of 15 Bean Soup my mom has been making for years.
The recipe is no big family secret; it’s found right on the back of a bag of Hurst’s HamBeens 15 Bean Soup.
There is a Cajun version too, but we like the original.
And although the directions, say that ham is optional, I wouldn’t dream of making a pot without it. That’s the best part!
A piping hot bowl of this comfort food will not only warm those cold hands, it will warm your soul.
WHAT’S IN IT
1 bag of 15 Bean Soup (recipe on back)
I cup chopped onion
1 14.5-oz can diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1-2 gloves minced garlic
Optional: one pound of ham or ham hocks.
There is a traditional recipe that calls for soaking the beans overnight, but I am usually never that organized so I stick with the quickcook version.
And with that, you can have it made in about two hours! Enjoy!