DRUNKEN BEAN SOUP

1 (16 oz.) pkg. dried pinto beans (2
1/2 c.)
3 c. water
1 slice bacon, cut into 1 inch pieces
2 tsp. sugar
2 tsp. salt
2 (12 oz.) cans beer
1 c. roast beef, shredded
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 (10 oz.) can tomatoes and green
chiles, drained

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans, bring to a boil. Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes. Stir in beer, beef, chili powder, cumin and garlic powder. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.

BEANS AND SAUERKRAUT SOUP

1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

LIMA BEAN SOUP

1 carrot, sliced
1 lg. onion, chopped
1 tbsp. vegetable oil
1 (14 1/2 oz.) can stewed tomatoes
2 c. bean cooking liquid
2 c. cabbage, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked lima beans
1/4 c. parsley, chopped

Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes, beans, cooking liquid, cabbage, salt and pepper. Bring to boil. Cover, simmer for 10 minutes. Add lima beans and parsley. Heat. Makes 4 servings.

CALICO BEAN SOUP

Wash beans thoroughly. Place in a large kettle. Cover with water.
Add 2 tablespoon salt. Soak overnight.
Saran in margarine, then add 2 quarts water and ham or ham hock (optional).
Simmer 2 1/2 to 3 hours.
Add the following:
1 large onion, chopped;
1 large can of tomatoes,
1 teaspoon chili powder,
1 clove garlic, chopped;
juice of lemon, salt and pepper to taste.
Simmer for 1/2 hour.
Makes 4-6 servings.

"OLD FASHIONED" BEAN SOUP

Ham bone, cut meat from bone
1 pkg. #2 Navy beans
1 carrot, diced
1 stalk celery, diced
5 whole allspice
1 onion, chopped
2 potatoes, peeled & diced
Salt & pepper
Water to cover

Boil approximately 3 hours until done. Alexandria

VEGETABLE BEAN SOUP

1 (28 oz.) can whole tomatoes,
undrained & cut into pieces
1 (16 oz.) can pork & beans
1 (10 oz.) pkg. frozen whole kernel
corn
1 c. water
1 c. sliced celery
1/2 c. chopped green pepper
1 tsp. oregano
Salt & pepper

In 3 quart saucepan combine all ingredients. Simmer 25 minutes or until vegetables are desired tenderness. Salt and pepper to taste. Makes 8 one cup servings.

BLACK BEAN SOUP

1 1/2 red onions
1 tsp. garlic
1/4 c. cilantro leaves

1 lb. pkg. black beans (soaked 24
hours)
1 tsp. oregano
1 bay leaf
20 oz. can tomatoes, chopped
1/4 to 1/2 c. cilantro leaves

Just before serving, add to soup pot 2 tablespoons lemon juice and 2 tablespoons rice vinegar. To thicken mash some of the beans. Serve over rice, if desired. Top with a spoon of sour cream and (or) cheddar cheese.

COUNTRY BEAN SOUP

1 lb. mixed beans for soup, USE ANY
COMBINATION OF: kidney, pea, black, yellow eye, etc.
1 lg. onion
1 (28 oz.) can tomatoes, cut OR
1 lg. can tomato puree
1 clove garlic
1/2 c. chopped celery
2 carrots, chopped
1 tsp. chili powder
Salt and pepper

Wash beans thoroughly, cover with water and soak overnight in a large covered kettle. Next day, drain and add 2 quarts water, 2 cups diced smoked sausage or 1 large ham bone. Cover and simmer 2 to 3 hours, then add: onion, tomatoes or puree, garlic, celery and carrots. Add chili powder, salt and pepper. Simmer 45 more minutes. Serve with cornbread. The flavor improves with age.

BROCCOLI SOUP

8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)

Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.