Pennsylvania 8 Bean Soup
Pennsylvania 8 Bean Soup is an moderately easy dinner. Made with 1/4 c. each: pinto, navy, kidney, large lima, small lima beans, black-eyed peas, split peas, lentils and barley, 2 tbsp. salt, ham bone or hock, 1 large onion, chopped and 1 large can tomatoes (28 oz.), this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Wash beans and barley.
Place in large kettle and cover with water to 2 inches above beans.
Add 2 tablespoons salt.
Soak overnight and drain in morning.
Add 2 quarts water and ham bone or hock.
Bring to boil and simmer slowly 2 hours, stirring occasionally.
Remove ham bone or hock.
Cut off meat; chop and return to soup.
Add onion, tomatoes, chili powder, lemon juice, sugar, salt and pepper.
Simmer 1 hour or more.
Serve with tossed salad and corn bread or crusty French bread.
Enjoy!
π· Perfect Pairings
Complete your meal with these
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