Hillbilly many-bean soup from Dairy Hollow House Soup & Bread: A Country Inn Cookbook by Crescent Dragonwagon

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Notes about this recipe

  • Eat Your Books

    Soak the beans overnight.

  • hillsboroks on February 07, 2019

    The spice and herb blend really add great flavor to this soup. I simmered the beans that I had soaked overnight with a very meaty ham hock for about 2 1/2 hours in a mixture of water and leftover chicken stock. Don't be afraid to season the soup well with salt and pepper. I kept adding both and tasting as I went and was surprised at the amount I ended up using but it was delicious.

  • chawkins on January 06, 2017

    Used the IP to cook the soaked beans with a ham bone and 6 cups of water in the Soup setting and the beans were well cooked. Added the rest of the ingredients and cooked on Saute till vegetables were soft. Forgot to add the spice mix even though I had a stash made up from the last time I made this soup, it was still delicious, nice and thick, perfect for a snowy wintry day.

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