15 Bean Soup
Guess what's cooking in my kitchen today? A hearty bowl of 15 bean soup – the perfect weather for it with the snow falling outside. I went rogue on the seasoning, tossed out the packet that comes with it, and crafted my own mix. Because why not be the flavor wizard, right?
Oh, and here's the twist – threw in some collard greens for that extra kick. If you're not into that, kale works like a charm. Trust me, it's like a cozy hug in a bowl.
And of course, what's 15 bean soup without a side of delicious cornbread? Don't forget that golden goodness. It's a feast, my friend, perfect for a snowy day. How's that for a winter warmer?
Yield: 8 people
Cost: $14,00 Provided you already have the basic seasonings
Materials
- 15 bean Soup half package about 285 grams
- 1 onion
- 2 garlic
- 1 tsp baking soda
- Diced Boneless Ham half package (110 grams
- 2 smoked Ham Hocks or Turkey
- 1 tbsp Chicken Base
- 1 tbsp Chicken Bouillon powder
- 1 tsp Thyme
- 1 tsp Turmeric
- 2 bay leaves
- 1/2 tbsp Creole Seasoning
- 1/2 tsp Black pepper
- 4 cups of Chicken Broth
- 1 bunch of Collard Greens
Instructions
- Check the dried beans for any unwanted particles; rinse them thoroughly until the water runs clear. Add baking soda and let it soak overnight. The baking soda helps reduce the gas that beans tend to produce.
- The next day, transfer the beans to a slow cooker or a large pot, whichever you prefer. Toss in the chopped onion, minced garlic, half a package of diced ham, and the two smoked ham hocks. Follow it up with all the seasonings and the broth.
- Set the slow cooker to high and let it do its magic for 4 hours. Meanwhile, clean and chop the greens, adding them to the slow cooker after the initial cooking period. Cook for an additional hour.
- Remove the ham hocks, de-bone the meat, and reintroduce it to the slow cooker. Don't forget to whip up a batch of cornbrea