2 cups Many Bean mix washed and picked over 7-8 cups broth 1-1/2 - 2 cups diced ham or Canadian bacon 1 bay leaf 1 T. herb mix from bean mix package salt and black pepper to taste 1-3 tsp. Pickapeppa sauce 1 large onion, chopped 3-4 cloves, garlic, peeled and put through garlic press (or finely chopped) 1 medium carrot, sliced 1-2 stalks celery, chopped, with leaves 1 can tomatoes, coarsely pureed or diced Suggestions for broth: 3 cans (14 oz.) vegetable broth, clear, plus about 2 cups water or water plus bouillon cubes (Morga vegetable broth cubes are great but sometimes hard to find) or 4 cans of chicken broth or homemade broth, of course Cook beans and meat in broth for 2 hours before adding seasoning and vegetables. Then cook another 45 minutes. I did not soak beans prior to cooking. If you do that, you might decrease the cooking time. You have to check the beans to see if they are the texture you like (softer, mushier?). Variation: Add 2 medium potatoes, finely diced (with other vegetables) For Pickapeppa sauce, you can substitute Worcestershire sauce, or you could try a hot sauce (in a smaller amount) if you want a hot, spicy soup. If no herb mix was included in the bean mix package, use Herbal Unsalt [recipe is here] and add cumin.
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