Bean Soups

Huber Bean Soup

2 Qt cold water
1 Qt chicken broth
½ t pepper
1 meaty ham hock
6 oz. diced ham
2 t. salt
1-28 oz. can whole peeled tomatoes
2 C. onion
2 C. celery
2 garlic cloves, minced
Dash of Tabasco (optional)
1.5 lb. bean mix (beans, lentils, barley and rice)



Glend’s Bean Soup

1 Lb. dry beans (black)
1 ¾ lb Ham hock
1 onion, sliced
1carrot, quartered
2 stalks celery, quartered
1 Bay leaf
2 whole cloves
1 clove garlic, minced
couple drops Tabasco
1 ½ t salt
1 T vinegar
lemon, thinly sliced
sour cream
chopped parsley

Soak beans overnight in 2 qt. water.
Add more water, ham hock, onion, carrot, celery, bay leaf, cloves, garlic and tobasco.
Simmer until beans are tender (couple of hours).
Take out ham and cut off meat.
Puree beans and veggies in blender.
Put meat, salt and vinegar back into soup blend and heat until boiling.
Serve hot.