Lumpy’s Multi-Bean Soup

Lumpy’s Multi-Bean Soup

While I am not the world’s greatest cook and the recipe below is only a variant of the one on the back of the bag, many people like my bean soup. So here it is:

The Ingredients

bean soup photo
Photo by Rusty Clark – On the Air M-F 8am-noon

One of the nice things about soups is the ingredients may be varied. Capitalize on this to stretch the food budget. If the celery is getting soft, chop it up and add it. (Save celery leaves, freeze them and use them to season chicken soup and stuffing.) If the market has mushrooms at a good price, add them. Dried beans keep a long time, never pay full price, only buy when on sale and store in glass jars.

  • a 20 oz. Bag 15 or 16 soup mix (I usually go with either HamBeens or Hammy’s brands) I never use the flavor packets enclosed.
  • Some of these are already in both of the above mixes, add the following to stretch the recipe:
    • 1 cup pinto beans
    • 1/2 cup northern beans
    • 1/2 cup navy beans
    • 1/2 cup black eyed peas
  • 1 1/2 to 2 pounds smoked pork neck bones (Smoked ham hocks or ham if you prefer. Personally, I like the neck bones the best.)
  • 1 1/2 cups diced onions the fresher and the stronger the better
  • 2 cups chopped onions, fresh canned or even canned for chili
  • the juice of one lemon (2-3 tablespoons)
  • 2 cans of diced tomatoes, optionally diced tomatoes for chili
  • 2 cloves of chopped garlic
  • 1 1/2 teaspoons of chili powder (if you don’t use canned tomatoes for chili)
  • Optional additions:
    • peppers
    • mushrooms
    • celery
    • diced carrots

Prep the beans

Put all the dried beans in a one-gallon jar, cover with water to the neckline of the jar and soak at least 8 hours, ideally overnight. Drain the water and rinse. (If you have plants, save the water to water them with.)

Time to get cooking

Put the meat in a large pot, pour enough water in to cover the meat plus about two inches more and bring it to a boil. After the meat is at a full boil add the beans and onions. Add the beans gradually and keep adding more water to keep them covered plus about an inch more. Once all the beans are added bring the pot to a boil again. Reduce heat to a simmer, cover and let simmer for 1 1/2 to 2 hours. After that, add the rest of your ingredients and simmer for 30 minutes.