13-Bean Good-Luck Soup
By Yankee Magazine|May 23 2002|
The parishioners of the Church of the Epiphany in Southbury, Connecticut, routinely package the dried (bean) part of this good-luck soup recipe in 2-cup plastic-bag portions and sell it at church activities — along with the recipe, of course. This is a very good soup that’s also very simple to make, and it can easily be doubled and frozen. Feel free to experiment with different combinations of beans, but the folks in Southbury recommend always including black-eyed peas for good luck.
Yield
8 to 10 servings
Ingredients
2 cups mixed dried beans (including black-eyed peas)
Water
2 tablespoons salt
1-1/2 cups bite-size pieces lean baked ham (about 1/2 pound) or 1-pound meaty ham bone or ham hock
2 large onions, sliced
2 cups chopped celery
1 can (28 ounces) tomatoes, chopped
1 red bell pepper, chopped
salt and pepper to taste
Instructions
Wash the beans. Cover with water; add 2 tablespoons salt. Soak overnight.
The next day, drain the beans and combine with 2 quarts water in a large saucepan or stockpot. Add the ham and boil for 1-1/2 to 3 hours, or until the beans are fully cooked and tender. Add the onions, celery, tomatoes, red pepper, and salt and pepper to taste. Simmer for at least 30 minutes, until the vegetables are cooked. Serve hot.
If you like beans this is a wonderful recipe.
I think anything with beans is delicious. GOOD!
My family loved it.
Wonderful for cold winter nights in northern Michigan … especially another “souper” supper at church.
This is our second round of making this soup, couldn’t wait to have a ham bone in the house for this recipe. This is an outstanding recipe and so easy.