Ten Bean Soup Recipe - Cooking Index
Ten Bean Soup Recipe - Cooking Index
| 1/2 cup | 80g / 2.8oz | Black beans |
| 1/2 cup | 80g / 2.8oz | Kidney beans |
| 1/2 cup | 80g / 2.8oz | Navy beans |
| 1/2 cup | 80g / 2.8oz | Pinto beans |
| 1/2 cup | 80g / 2.8oz | Great Northern beans |
| 1/4 cup | 59ml | Blackeye peas |
| 1/4 cup | 59ml | Chick peas |
| 1/4 cup | 59ml | Split peas |
| 1/4 cup | 59ml | Lentils |
| 1/2 cup | 80g / 2.8oz | Fresh-cut green beans |
| 2 | Bay leaves | |
| 1 tablespoon | 15ml | Tarragon |
| 1 tablespoon | 15ml | Summer savory |
| Salt - to taste | ||
| Ground black pepper - to taste |
Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours.
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves.
Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.
This recipe yields about 6 quarts.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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