True comfort food. A big pot of bean soup, simmering all day on the stove with the perfect mixture of beans and seasonings.
Sounds good...but it seems every time I get the craving, I'm missing something in the cupboard. Either the right type of bean, the exact spices or seasonings...something. So there goes my hopes of a hot, steaming bowl of good, old fashioned, homemade bean soup.
Not so! Enter Mary Ann's Gourmet Soup Mixes!
Mary Ann’s Beans is loving operated by the Lankister Family on their country ranch in Wyoming. Even their three daughters share in the packaging of Mary Ann's nutritious, delicious soups and seasonings. Each spice is carefully measured by hand and each muslin bag is filled and tied by a family member. A true family affair.
Keith and Wendi Lankister believe in the basics...the beans and spices that they don't grow themselves are purchased from local farmers, with no additives or preservatives. Their foods are prepared as whole foods, and shared at the evening table as a family.
Their soup mixes are simply delicious...we took a ham hock, added some fresh chopped onion, carrots and celery, and a bag of Mary Ann's Split Pea and Barley Soup Mix, popped it in a crock pot, and enjoyed a steaming bowl of super soup, with a crusty loaf of bread for dinner. It was so easy, and so good!
They offer a versatile selection, from Fiesta, Frontier, or Darn Good and Spicy Chili Mix, to Rocky Mountain Cranberry Bean. You won't find these unique varieties in the Campbell soup section, guaranteed!
And Mary Ann's Beans now offers a line of tasty gourmet dips and seasonong mixes!
Enjoy some handy bean soup recipe hints from their website:
| Soaking Beans: Soak your dried beans in 8-10 cups cold water, in plastic or glass container. Soak overnight, or at least 8 hours. Drain soaking water and rinse beans. Cook in fresh water or liquid. |
| Rapid Boil or Quick Soak Methods: Some say that this method helps decrease the gas-causing substances, making the beans easier to digest. Put your beans in a pot on stovetop, in 8-10 cups hot water. Heat to boiling and allow to boil 2 to 3 minutes. Remove from heat, cover and let sit one hour. Drain water, and rinse beans. Cook in fresh water or liquid. |
| Crock Pot Cooking: We cook all of our gourmet soup mixes on high, all day, making sure there is plenty of liquid in the pot. It is always O.K. to add some extra water to you pot of soup. One package of Mary Ann's Beans makes a fairly full 3 1/2 qt. crock pot of soup, ending up with 2 1/2-3 quarts of soup when done, depending if it's a soup with or without meat added to it. |
| Stove Top Cooking: Always bring your pot of beans to a boil. Reduce to simmer for 2-- 1/2 to 3 hours, or until beans are tender. To test for doneness, bite-taste a few beans. They should be tender, but not mushy. (Everyone's opinion of tender seems to differ). |
Never add salt to soups, until it's finished cooking and you've tasted the soup to see if it needs any!! Then salt to your taste. The salt can make beans tougher when cooking. Visit Mary Ann's Gourmet Bean Soups and Seasoning Mixes here. |
Simmered for hours, with just the right ingredients of Grade A chicken, huge pieces of sliced carrots, onions and fragrant herbs in a deep, rich broth. Noodles or matzah balls? Your choice!
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