Sycamore Hill Farms Original Recipe
Vegetable Bean Soup
You will need:
4	each	Carrots - Cut round 1" long
4	sticks	Celery - Chopped at angle in 1" pieces
6	each	Red New Potatoes quartered or size to your preference
1	large	Onion - Diced in medium size pieces
5	cloves	Fresh Garlic - Peeled, smashed and chopped
3	TBSP	Olive Oil
28	oz	Can of Diced or Stewed Tomatoes
16	oz	Can of Red Beans
16	oz	Can of Crowder Peas
15	oz	Can of Small Green Lima Beans
15	oz	Can of Field Peas with Snaps
15	oz	Can of Black eye Peas
15	oz	Water - 15 or 30 oz
1	TBSP	Southern Seasoning
1	TBSP	Dill Weed
1	TBSP	Parsley flakes
1	tsp	Black Pepper
1	tsp	Sweet Basil
1	tsp	Thyme Leaves
1	tsp	Salt
To Cook:
Start onion, celery, carrots and garlic in olive oil with a lid on the pot over medium high heat.
Cook the veggies until onion and celery are half tender, then stir in herbs and tomatoes and
bring to a medium boil. Let cook for about 10 minutes then add the beans with the juice they
were packed in. Add two 15 oz cans of water, using one of the bean cans, stir and cover,
Let cook at a heavy simmer for about thirty minutes before adding the potatoes, adjust the
salt to taste and cook until the broth has thickened to you desire and the potatoes are done.
You can use more water if you like soupy soup or less if you like a stewy soup.
Serve with cornbread or crackers and don't forget the  Hot Chihuahua or Flame Thrower
Pepper Sauce.
Yield:	A pot full !