Chicken Bean Soup

Hurst's HamBeens® Chicken 15 Bean Soup®


  • 1 lb. of boneless, skinless chicken breast, cubed
  • 1 lb. of smoked sausage, sliced
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1-2 cloves garlic, minced
  • 2 tablespoons of butter or margarine
  • Traditional Cooking Method:
  • Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow Beans to soak overnight, or at least 8 hours.
  • After soaking, drain water, add 2 quarts of water. Bring beans to boil, reduce heat and simmer uncovered for 2 ½ hours. Melt butter in a skillet, and sauté onion, celery, carrots, garlic and chicken over medium heat approximately 10 minutes. Add chicken mixture, sliced sausage, and flavor packet to the beans. Simmer another 30 minutes. Salt and pepper to taste.

Yield: approximately 3 quarts. Serves 14-16

Quickcook Method:

  • Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45 minutes. Add contents of flavor packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Note: Dry beans are a raw agricultural product. Although we carefully clean these beans, stones and debris may be present. Sort and rinse beans prior to cooking. Depending on water hardness, cooking time may need to be increased.

  1. 1.2 cups 15 bean soup mix
  2. smoked ham hock
  3. 2 cans 14.5 ounces stewed tomatoes
  4. 1 medium onion, chopped
  5. 2 ribs celery, chopped
  6. 1 clove garlic, minced
  7. 1 bay leaf
  8. 6 cups water
  9. 1/4 cup chopped fresh parsley
  10. 1 tablespoon red wine vinegar
  11. 2 tablespoons salt
  12. 1 teaspoon ground black pepper
  13. teaspoon chili powder
  14. 1 teaspoon ground cumin


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