As we now find ourselves in the cold January months (especially with all the severe cold that is courtesy of the polar vortex) I find I am looking for soup recipes often. This is one that I got from a family member that is awesome! It takes some time, but it’s super easy to make. Most of the ingredients in this soup are dry, so it also makes a great dry soup mix that I have used a gifts a bunch this winter. I can keep all these dry ingredients in the pantry and I just have to add a few vegetables and I magically have soup. This is souper easy and tasty for a hearty complete meal!

Recipe:

One ham bone or ham shank for broth (optional, use it if you have one, the soup is good without it to!)

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
¼ cup butter
½ cup dry garbanzo beans
½ cup dry small kidney beans
½ cup dry navy beans
½ cup dry peas
¾ cup sliced carrots
¾ cup chopped onion
¾ cup sliced celery
½ cup rice
½ cup pearl barley
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
2 tsp soy sauce
1 cup small shell macaroni
Salt and pepper to taste
Serve with parmesan cheese

Saute minced onion, celery and carrots in butter until brown. Add dried peas and beans and 3 quarts of water to pot. Add home bone here if using. Cook slowly until beans are almost done, 2-2 1/2 hours. (garbanzo beans take the longest) Add the remaining vegetables, rice, barely, and seasonings plus soy sauce. Season with salt and pepper if desired. Cook for about another hour. In the last 20 minutes add the shell pasta and more water if the soup needs more broth. Serve with parmesan cheese and bread for a great hot dinner for a cold night!

I have found that I start the garbonzo beans first, as they take the longest to soften up. I also tend to cook the beans for some extra time so they are very soft and will melt in my mouth. This soup is great whether you have a ham bone, a ham hock, or if you make it vegetarian. Next time there is a cold and snowy night, try out this soup recipe!