MRS

MRS. EVIL'S PORTUGUESE FIFTEEN BEAN SOUP

This soup can be frozen. Makes about 5-6 quarts.

1 lb. Hurst’s HamBeans (15 varieties of dried beans w/packet of Ham seasoning) or similar
3 qts. Water
1 Tsp. L.B. Jamison’s (or other brand) Ham flavored soup base
1 lb. Salt Pork, cut into ½ by 1 ½ inch strips
½ to 1 lb. cooked Ham, cut into 1/2-inch cubes
2+ medium Onions, grated or minced in food processor
3 to 5 Carrots, grated or minced in food processor
4 stalks Celery, finely chopped (including leaves)
5 or more cloves Garlic chopped fine plus seasoning packet that came with beans
1 or more tsp. fresh or frozen Thyme
1 Tsp. chopped fresh or frozen Oregano
1 Tsp. chopped fresh or frozen Parsley
5 Italian Tomatoes, skins removed and chopped
1 ½ Tsp. Tomato Puree
½ Tsp. seedless, dried Korean Red Pepper Flakes or powder
Black Pepper to taste
2 oz. or ½ cup dry Corallini #76 (or similar) pasta

Rinse and soak beans overnight. Pour off water.

In large (8 qt.) kettle, fry salt pork on medium low heat. Fry slowly for ½ hour or more until browned and about ½ original size. When finished, pour off the fat and salt residue and set aside. Leave a small amount of fat and salt residue in the kettle.

Add the finely grated carrots and onion to the kettle and sauté at least 20 minutes on moderate heat. Stirring frequently.

Add the finely chopped garlic and celery to the carrots and onion. Sauté another 10 minutes.

Add the Oregano, thyme and parsley. Mix in and sauté another few minutes.

Add water, beans, the peeled, chopped tomatoes, tomato puree, optional Korean red pepper flakes, pepper, seasoning packet from bean package and ham flavored soup base.

Adjust salt seasoning by adding more of the salt residue from the salt pork rendering, leaving behind as much fat as possible.

Cook for 2 or more hours at simmering to gentle boil until beans are done. While soup is cooking, boil the pasta per directions. Then rinse it and put aside with the ham cubes. When soup is finished cooking, add the ham and pasta.

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