Calico Bean Soup

 When Country Kitchen closed all the Arizona Restaurants, there was one thing I missed that I could not find a replacement for. Their Calico Bean Soup.

Luckily I found a recipe and can now make a modified version whenever the mood hits.

Original Recipe.

COUNTRY KITCHEN CALICO BEAN SOUP

Source: Milwaukee Sentinel, Wilwaukee, WI

Feb. 15, 1995/You asked for it

 

D.H., Madison, requested the recipe for calico bean

soup from the Country Kitchen, Rhinelander. Connie Jean Musolff,

assistant manager, sent the recipe.

 

1/3 cup dry black-eyed peas

1/3 cup dry pinto beans

1/3 cup dry light red kidney beans

1/3 cup dry great Northern beans

1/3 cup dry navy beans

1/3 cup dry baby lima beans

1 small onion, finely chopped

4 ribs celery, finely chopped

1 cup diced ham

1 1/2 tablespoons garlic powder

1/2 tablespoon onion powder

1/2 teaspoon white pepper

1 tablespoon seasoned salt

1 bay leaf

1 tablespoon liquid smoke

4 tablespoons ham base

1 can (16 ounces) diced tomatoes

2 quarts water

1 can (15 1/2 ounces) butter beans

 

In stock pot, combine all ingredients, except butter

beans. Bring to boil. Simmer until beans are tender, about 2 hours. Add

butter beans and heat through.

 

Makes about 1 gallon soup, or about 16 servings.

 

 

 

Our Version

 

1 Bag 15 bean soup mix (dried beans)

1 small onion, finely chopped

4 ribs celery, finely chopped

1 cup diced ham (Ha, more like 3 cups in our house)

1 1/2 tablespoons garlic, more or less

1/2 teaspoon white pepper

1 tablespoon seasoned salt

1/2 cup Shredded Carrot

3 bay leaf

4 tablespoons ham base from bag

1 can (16 ounces) diced tomatoes

1 quart Chicken Stock

1 quarts water

1 can (15 1/2 ounces) butter beans or Cannellini Beans

In stock pot, combine all ingredients, except butter

beans/Cannellini. Bring to boil. Simmer until beans are tender, about 2 hours. Add

butter beans/Cannellini and heat through.

 

Makes about 1 gallon soup, or about 16 servings.