Cottage Bean Soup
This is a healthy and hearty soup that's loaded with flavor. If you soak (sprout) the beans in filtered water for 8-24 hours before cooking they will be easier to digest and more nutritious (enzyme and anti-oxident rich). The soup thickens and tastes even better the next day and freezes very well.
Prep Time45 minutes mins
Cook Time3 hours hrs
Total Time11 hours hrs 45 minutes mins
Servings: 3 quarts
- 1.5 to 2 cups mixed beans/legumes/barley Soak for 8-24 hours before cooking
- 3 quarts chicken stock or broth
- 1 whole bay leaf
- 1 ham steak diced
- 1 large carrot diced
- 1 medium onion diced
- 4 oz green chilis Can use canned, fresh is better.
- 16 oz stewed tomatoes
- salt & pepper to taste
Cover bean mix with filtered water and soak over night or up to 24 hours. Drain and rinse.
In a large soup pot, add bean mix, stock and the bay leaf. Simmer until beans are tender (2-3 hours, depending on how long you soaked them first).
Add remaining ingredients and cook until vegetables are tender and soup is desired consistency. Add salt & pepper to taste. Enjoy!