Bean Soup with Herb Biscuits Photo by Sian

Bean Soup with Herb Biscuits
Photo by Sian

Sian and Angelo get together to make a tasty bean soup. They then bring in Yajaira to finish the dish with delicious herb biscuits. This recipe was submitted to the HI-SEAS recipe contest by Joan Peterson.

Bean Soup Ingredients Photo by Sian

Bean Soup Ingredients
Photo by Sian

Ingredients (Bean Soup):

  • 2 tbsp olive oil
  • 16 oz. dried large lima beans (or navy beans)
  • ¼ teaspoon baking soda
  • 1 can SPAM-diced
  • ½ cup rehydrated onion
  • 1 cup rehydrated carrots
  • ½ cup rehydrated celery
  • ½ cup rehydrated bell peppers
  • 1 cup bacon pieces
  • ¼ cup potato flakes
  • ¼ tsp Salt and pepper (adjust to taste)
  • 2 tbsp Hot sauce to taste


  1. In a large pot combine dry beans, baking soda, and water to cover by 2 inches.
  2. Put in a pressure cooker and for 10 minutes.
  3. Remove from heat and let sit. (Do not drain beans)
  4. Sauté SPAM dices, dried onion, carrots, celery, bell peppers and bacon in olive oil.
  5. Add sauté mix to beans and simmer until beans are tender. * we used a pressure cooker
  6. Stir in potato flakes to thicken the soup.
  7. Add hot sauce, salt, and pepper to taste.
Herb Biscuits Photo by Sian

Herb Biscuits
Photo by Sian

Ingredients (Herb Biscuits):

  • 1 2/3 cup all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon dried herbs of choice- (rosemary, thyme, oregano, basil)
  • 2/3 cup reconstituted dry milk
  • 1/3 cup vegetable or olive oil


  1. In bowl combine flour, baking powder, salt, and herb mix
  2. In a separate bowl combine milk and vegetable.
  3. Add liquid mixture to the flour mixture and stir until ingredients are just moistened.
  4. Dough will be thick and sticky-not smooth.
  5. Use a teaspoon to form walnut sized scoops of batter and another spoon to scrape onto the baking sheet. Space approximately 1 ½ inches apart.
  6. Bake until bottoms are golden brown-about 8 minutes. Serve warm.