Food Storage Recipes: 12 Bean Soup

It’s beginning to look a lot like CHRISTMAS around here! Winter time always makes me want to pull out all of my delicious soup recipes. Since a lot of good soups are made out of all shelf stable foods, we wanted to share a few with you this week. This is a favorite recipe of mine from my mother-in-law. And later this week (after we give you some info on split peas), Julie will be sharing her famous split pea soup recipe. Hope you enjoy!

12 Bean Soup Recipe:

2 c. 12-bean soup mix*
1 ham bone (optional)
4 T. bulls eye BBQ sauce
1 chopped onion (can use dehydrated)
1 T. sugar
1 small clove garlic
3 stalks celery, diced (can use dehydrated)
¼ tsp. lemon pepper
2 carrots, diced (can use dehydrated)
2 T. ketchup
28 oz. can whole tomatoes
¼ tsp
1 tsp. salt and ginger
1 pinch red pepper flakes

*You can buy this as a mix or make your own with a variety of the legumes in your food storage

Wash 2 cups of bean mix. Soak in a large pot overnight. Drain. Add 8 cups water, ham bone, 1 tsp. salt, and ¼ tsp. ginger. Bring to a boil and cook until beans are tender (about 1 hour). Add remaining ingredients. Bring to a boil. Simmer 2 ½ to 3 hours. Stir and add water as needed. For more zest, double all spices.