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 !