MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hillbilly Many Bean Soup
 Categories: Soups
      Yield: 4 Servings
 
           Herb mix:
    1/2 c  Dried parsley
    1/4 c  Dried summer savory; +2 tb
    1/4 c  Cumin seeds
      2 tb Fennel seeds
      2 tb Caraway seeds
      2 tb Dill seeds
      2 tb Coriander seeds; cracked
      2 tb Sweet basil
      2 tb Dried chervil
      1 tb Celery seeds
      1 tb Dried thyme or lemon thyme
      1 tb Lavender
      1 tb Sweet marjoram
    1/2 ts Cayenne pepper; up to 1 ts
           Soup:
      2 c  Bean mix; washed *
      7 c  Any well-flavored vegetable
           - or chicken stock, or water
           - if using soup bone
      1    Soup bone, such as a bone
           - from smoked ham, cured
           - pork shoulder, or ham
           - hock
      1    Bay leaf
      1    Fresh or dried chili
      2 tb Herb mix
      1 lg Onion
      2 cl Garlic; pressed,
           - or more if you like
           Salt and plenty of fresh
           - ground black pepper
      1 cn Whole tomatoes with their
           - juice; coarsely pureed in
           - a food processor
      1 md Carrot; scrubbed or peeled
           - and sliced
      1    Celery rib with leaves;
           - sliced
      2 md Potatoes; scrubbed and
           - finely diced
      4 oz Fresh green beans; trimmed
           - and sliced
      2 ts Pickapeppa or Worcestershire
      1 ds Honey
           Fresh parsley or other green
           - herb; minced, for garnish
 
  * Go to the supermarket with a bulk section or natural foods co-op.
    Buy equal quantities of every dried bean you see: lentils, split
    peas, calico, aduki, orange lentils, any and all! When you get
    home, mix all the beans fearlessly. Ten barieties is the minimum,
    16 to 20 is not uncommon.

  Mix all the herbs together and store.

  In a large heavy soup pot, soak the beans in stock or water to
  cover overnight. (If using chicken stock, refrigerate.)
  
  The next day add enough of the remaining stock or water to cover
  the beans by 1 or 2 inches.  Add the soup bone if using, the bay
  leaf, and chili.  Bring to a boil, then turn down the heat to very
  low and let simmer, covered, until the beans are tender, 1 to 3
  hours depending on the type of bean.
  
  Add the remaining ingredinets except the parsley.  Simmer, covered,
  until vegetables are tender, 20 to 25 minutes.
  
  If using the soup bone, take it out, bick off any meat that clings
  to the bone, and return it to the soup.  Take out the bay leaf and
  chili. mash a couple cups of beans against the side of the pot with
  a wooden spoon to thicken the soup slightly.  Serve hot, garnished
  with the parsley. This soup is even better the next day.

  From: The Dairy Hollow House / Soup & Bread, page 191

  Submitted By Brent Williams on 11-21-94, 1955
 
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