BEAN POT SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 cups pinto beans -- soaked overnight
  • 1 pound ham -- cubed
  • 22 ounces V-8® vegetable juice
  • 4 cups chicken broth
  • 3 large onions -- chopped
  • 2 large carrots -- shredded
  • 1/4 cup green bell pepper -- chopped
  • 3 cloves garlic -- minced
  • 3 tablespoons parsley -- chopped
  • 1/4 cup brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 3 each bay leaf
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin -- ground
  • 1/2 teaspoon rosemary -- crushed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon thyme -- ground
  • 1/2 teaspoon basil
  • 1/4 teaspoon curry powder
  • 4 cloves garlic -- whole
  • 1 cup cream sherry

Directions

  • Soak the beans in water overnight in a large Dutch oven. Bring to a boil for 30 minutes. Drain liquid from beans and discard.. Add 4 cups fresh water and remaining ingredients, except for the sherry. Bring to a boil, cover and cook slowly until the beans are tender, about 3 hours. Stir in the sherry and serve.

Notes

Categories: Beans  Misc. Soup/Stew  Pork  Soup  Stove 

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