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13-Bean Good-Luck Soup

Photo Credit
Africa Studio/shutterstock
The Editors
Yield
8 to 10 servings
Category
Beans
Soups, Stews, Chowders
Vegetables
Course
Appetizers
Side Dishes
Soup
Credit
Dorothy Johnson Church of the Epiphany, Southbury, Connectic
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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The parishioners of the Church of the Epiphany in Southbury, Connecticut, routinely package the dried (bean) part of this 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.

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
  1. Wash the beans. Cover with water; add 2 tablespoons salt. Soak overnight.
  2. 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.
  3. 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.
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The Old Farmer’s Almanac Editors

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Comments

TXLadyPrepper (not verified)

12 years 6 months ago

I've made a similar recipe before, but it's been a long time. It is really, really good! Need to make it again - soon! :)

Tex (not verified)

13 years 4 months ago

Did anyone ever ask which 13 beans were in the dried bean package? That would be useful on a national basis.

Hi, Tex,
A traditional 13-bean soup mix includes:
navy, black, red, pinto, limas, garbanzo, great northern, kidney, red lentils, brown lentils, black-eyed peas, yellow split peas, and green split peas.

Mary Bond (not verified)

14 years 5 months ago

I always add 1/2 a lemon or lime, sliced. Gives just the right zing!