Sunday, January 10, 2010


On a cold weekend like this, I really like to make something hearty and comforting for dinner... But it can't be anything too complicated because as I've mentioned before, I am by no means a domestic goddess.  So, this is a yummy recipe that my mom used to make me when I was little and it sure does hit the spot as far as comfort foods go... She calls it "Million Beans" and serves it with homemade cornbread, but personally, I like it better served over rice.  With a couple easy substitutions, you could turn this into a vegetarian dish...

(1 lb) bag of 15 bean soup mix
1 large red onion, chopped
3 garlic cloves, minced
1 (15-30 ounce) can chopped tomatoes
2 stalks celery, chopped
2 c chopped ham or a 1 lb ham hock with hambones
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 tsp dill
1 tsp pepper
2 tbs olive oil
4 c chicken stock
5 cups water
Before you do any cooking you want to make sure that you have soaked your beans.
1. Put the beans in a large pot and add 4 cups of water. Simmer on medium high heat for 45 minutes. Stir Occasionally.
2. Put 1 cup of water and 4 cups of broth in another large pot or stock pot, add 2 cups chopped ham or a 1 lb ham hock that has the bone ( if you don't have any ham you can use a pound of bacon or smoked sausage for your soup ) and simmer on medium high heat for 30 minutes.
3. In a large frying pan add 2 tablespoons of olive oil and heat it up on medium heat.
4. While the oil is heating up put 2 celery stalks, 1 red onion, 1/4 cup fresh parsley and 3 garlic cloves in a  food processor and chop them up.
5. Then add the mix to the frying pan and add 1 teaspoon black pepper, 1/2 teaspoon dill, and 1 teaspoon dried thyme and fry it up for 4 minutes. Stirring Occasionally.
6. Now add the contents of the frying pan and the can of tomatoes to the pot with the ham and broth in it, stir it well and continue simmering.
7. After simmering the ham and broth for 30 minutes pour it into the pot with the beans. If your using a ham hock remove the ham hock and pick the pieces of ham off that you want to add to the soup discarding the fatty pieces, add what you want to keep into the beans and then add the broth to the beans and simmer for 30 minutes.

Heart, Jessica  


  1. oooh! That DOES look yummy! Need to try vegetarian version tomorrow evening, I've already made pasta for dinner :)
    I do have a question though: would it completely ruin the dish if you don't add fresh parsley?
    We don't exactly have them fresh anymore here, everything is frozen and covered with snow...

  2. Madalina..
    Thanks for your comment! no, it shouldn't affect it if you don't have fresh parsley... I usually don't either, thats just what the recipe calls for. (wink wink) Trust me, its delish either way!