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+--- Thread: Tiffany's Bean Pot Soup (/showthread.php?tid=195588)
Tiffany's Bean Pot Soup - tubeN2 - 04-15-2005
Serves 8 to 10
2 cups dried pinto beans, rinsed and picked over
1 pound ham, cubed
1 (22 ounce) can tomato juice
4 cups chicken broth
3 onions, chopped
1/4 cup chopped green bell pepper
3 cloves garlic minced
3 tablespoons chopped parsley
1/4 cup packed brown sugar
1 tablespoon chile powder
1 teaspoon salt
1 teaspoon crushed bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried cumin seeds, ground
1/2 teaspoon rosemary leaves, crushed
1/2 teaspoon celery seed
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1/2 teaspoon dried basil
1/4 teaspoon curry powder
4 whole cloves
1 cup sherry
Soak the beans in water overnight in a large Dutch oven.
Drain and return to the pot. Add 4 cups fresh water and remaining ingredients, except for the sherry. Bring to a boil, cover and cook slowly until the beans are tender, about 3 hours.
Stir in the sherry and serve in generous soup bowls topped with chopped scallions if desired.