Is it one of those kind of days? There’s at least a foot of snow on the ground, it’s 36 degrees, windy and gray. On days like this I crave comfort food, and there is nothing more comforting that a hot bowl of bean soup with a big chunk of buttered cornbread. A crispy green salad will also help to perk up your mood. Enjoy!
dried beans (I use a mixture of whatever we have in the pantry, the bags of 15 bean mix are nice)
chicken bouillon cube,
1 small onion, chopped (dry onions work, too)
Hillshire Farm Turkey smoked sausage (comes in a 14 oz. link), ham hock, or leftover ham
carrots, chopped into bite sized- pieces, not diced
salt and pepper
This recipe is more a formula for bean soup than an exact recipe;
For every cup of dried beans you will need 3 cups of water.
1. Choose amount of beans you wish to cook ( I used 4 cups of beans here).
2. The beans need to be washed and picked over to check for rocks and rotten beans.
3. Put picked-over beans in crockpot, add water.
4. Dissolve 1 cube of bouillon in a small amount of hot water and add it to the beans.
5. Time to season- we like it simple with just cumin and garlic powder. It is also really good with chiles, tomatoes, etc. Use your imagination as well as your favorite herbs and spices to create your own specialty soup. Add dried onion, or chopped fresh onion. Use whichever one you have and it will still be good.
6. Chop the smoked sausage into bite-sized pieces (Use the amount that your family likes. I used half of the link for this pot of soup). Add them to the pot along with a bay leaf or two.
7. Stir it all up good, cover and cook on low for about 8 hours.
8. About halfway through add in the chopped carrots. If you are not able to add in the carrots halfway through, put them in at the beginning. They will end up being a little soft, but still yummy. The carrots impart a sweetness to the soup that is very nice.
9. Serve with a crisp green salad and a big chunk of hot , buttered cornbread.