This recipe is vegetarian, but can certainly be enhanced by the addition of ground beef or chunks of beef or ham. I prepared it for a group of “foodies” during a soup demonstration a few years ago at Dailys in East Aurora, New York. Each participant received a take-away: a packet of the dry ingredients needed to make the soup at home. Today seemed like a good day for some hearty soup for dinner, so I’ll share this with you.
It contains the dried beans and the pre-measured spice packet to which the liquid ingredients are added.
These ingredients layered in glass jars can be offered as homemade holiday gifts. 🎁
- ¾ cup of each: pinto beans, kidney beans, black beans, cannellini beans, split peas
- 14-oz can diced tomatoes
- 6 cups water or broth of choice
- spices to taste: black pepper, sea salt, paprika, dry mustard, bay leaf, dehydrated onion flakes, garlic powder, dried oregano, dried rosemary
Rinse the dried bean mixture and place in a large pot. Cover by 1″ water and boil for 1 minute. Remove from heat and let soak for 1 hour. Drain and rinse the bean mixture. Return to pot, add spices and the tomatoes and 6 cups of water or broth. Bring to a boil over high heat, reduce heat and simmer on low for about 2 hours or until the bean are very tender. Remove the bay leaf and serve with crusty bread.
Submitted by L 🥣
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