As the weather slowly begins to improve, it is evident (especially at the hardware and garden stores) that we are getting into “vegetable season”.  People everywhere are starting to see their gardens take shape and the local Farmers’ Market has finally opened its’ doors.

On that theme, there couldn’t be a better time to introduce one of our newest packaged items: Hurst’s HamBeens® Vegetarian 15 Bean Soup. It takes our classic mix of bean varieties and pairs them with a delicious herb and spice blend that can be enjoyed year round, but is especially delicious with a load of fresh summer vegetables thrown in… and I figure what better way to show off 15 varieties of beans than with 15 varieties of vegetables.

What you need:

1- Package Hurst’s® HamBeens® Vegetarian 15 Bean Soup

1/2 Cup of Each: Carrot, Green Pepper, Tomato, Onion, Zucchini, Yellow Squash, Mushroom, Potato, Celery, Spinach, Red Pepper, Brocolli, Sweet Potato, Asparagus, Corn

3-4 Cloves Chopped Garlic

2-3 Tablespoons Olive Oil

Salt and Pepper to taste

1. The first step is to rinse and sort through the beans. Check for any stones or debris and discard. Then place the beans in a large bowl or pot and cover with 2+” of water. Allow to soak overnight or for at least 6-8 hours. After soaking, drain the excess water and place the beans in a large soup pot with 10-12 cups of H2O. Bring to a rolling boil, then reduce the heat and simmer (covered) for 45-60 minutes. Check the tenderness of the beans at 45 minutes and continue to cook if still firm.

2. While the beans are cooking, saute the vegetables in batches (unless you have a HUGE pan) using some of the olive oil to coat the bottom of the pan. When they just become tender, add them to the pot of beans. Repeat until all vegetables (and garlic) are in the soup.

3. Once the beans are completely tender, stir in Hurst’s Vegetarian Seasoning packet and add salt and pepper to taste. Allow the soup to simmer for at least another 15 minutes prior to serving.

4. Serve hot with a loaf of crusty bread… Enjoy! (*This recipe is also delicious as a chilled soup.)

(Although it is made to be a vegetarian soup, I will no doubt use this item with meat and other proteins down the road because the seasoning packet is delicious and has different flavor than many of our other products.)

I know everyone may be a little “greened” out by now… but as I finished my third Shamrock Rice Krispy Treat last night, I realized that another green dish was in order: Split Pea Soup. Check out this take on our classic Hurst’s HamPeas® and you will have yet another green dish to serve next St. Patrick’s Day… or any day for that matter.

*Note: This recipe has been submitted for this months My Legume Love Affair 9th Helping hosted by Mediterranean Cooking in Alaska. If anyone else would like to join in the cook-off, please check the links at the bottom of this post.

What you need:

• 1- Package Hurst’s HamPeas®

• 1- Cup chopped carrot
• 1- Cup chopped celery
• 1- Cup chopped onion
• 1- Cup chopped asparagus
• 2- Smoked ham shanks
• 3- Cloves chopped garlic

1. Place the green splits into a colander or sieve and rinse with cold water. Sort through the peas, checking for any debris that may be present and discard.

2. Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.

3. In a large soup pot over medium-high heat, saute the vegetables in 1-2 tablespoons of olive oil or butter. When they begin to soften and the onons turn translucent, add the split peas, ham shanks, and 10 cups of water.

4. Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.

5. Remove ham shanks and let rest until cool enough to handle. With a small carving or pairing knife, cut meat from bone and chop into bite sized chunks.

5. Reduce heat to low and puree mixture (without ham) using a submersion blender or food processor to desired consistency.

6. Add the ham chunks back into the pureed soup and then stir in Hurst’s smokey ham seasoning mixture.

7. Serve hot with a dollop of sour cream and some cracked black pepper. Tastes great in a sourdough bread bowl too!

*While making this, I stumbled upon Closet Cooking’s version of split pea soup. He uses some whole frozen peas for added texture at the end of preparation… I might have to try this next time.

*My Legume Love Affair is a monthly legume cook-off where bloggers everywhere submit their latest creations. It was all started by The Well-Seasoned Cook and if you want to participate going forward the schedule can be found on her blog HERE. Thanks!