Tuesday, December 30, 2008

Many Bean Soup



My family has enjoyed variations on this soup for over 20 years. I often make up a large amount of bean mix around the holidays, package it in two-cup jars, attach the recipe to each, and give them as gifts. Who doesn't love a hot, hearty soup on a winter day -- especially when it's this easy to make?
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Ingredients
2 cups bean mix (see below)
8 cups water (or use part vegetable broth)
1 large onion, chopped
2 - 3 cloves garlic, minced
1 can diced tomatoes
1 4-oz jar pimentos
2 T. soy sauce
dash of liquid smoke (optional)
salt to taste
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Rinse the bean mix in a strainer. Presoak in water overnight OR quick soak as follows: Place in a pot of water to cover, bring to a boil and boil 2 minutes, turn off heat and allow to soak for 1 hour. Drain the beans again, and place in slow cooker. Add onion, garlic, and water. Cook for 8 to 10 hours on low, or 4 to 6 hours on high. 15 to 30 minutes before serving, add the tomatoes, pimentos, soy sauce, liquid smoke, and salt. If you want to, you can also add vegetarian "ham" or "sausage".

Bean Mix
Feel free to substitute. What's important is to have a mix of colors, shapes, and sizes--that's what makes this soup so appealing. If you want to do it the easy way, the grocery store sells bags of mixed beans. To make your own, combine 8 lbs of beans and 1 lb of barley in a large container. The following work well:

pinto beans
kidney beans
black beans
blackeyed peas
lima beans
garbanzo beans
lentils
split peas
pearl barley

2 comments:

  1. Mmm. I'll need to bookmark this place. :) I can't remember where I found you, I've been clicking all over the place this afternoon, but I thought I'd say hello and thanks for the recipes. -This Indian one will be on my table as soon as I get home from this rather extended vacation. :)

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  2. Glad you stopped by! Let me know how you like it.

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