A co-worker of mine (hi nancy!) was eating some homemade bean soup at lunch the other day that were leftovers from a dinner made by her dad... from that moment on I have been craving the bean-y goodness and scoured the internet for some healthy bean soup recipes.... and in the process, discovered something wonderful...
Bob's Red Mill 13 bean soup mix. This guy has EVERYTHING. Navy, black, red, pinto, baby limas, large limas, garbanzo, red lentils, great northern, kidney beans, black-eyed peas, yellow splits, green splits, and lentils.
The result is a THICK, delicious, filling, warm soup that seriously yum.
If you are looking for a quick weeknight soup recipe, this is NOT it... it takes a little forethought (soaking the beans overnight) a little prep time and about 3.5 hours of simmer time...but I can;t wait to make it on a Sunday afternoon in the winter and have it fill the house with smells and warmth until dinner time..
So let's get cookin!
Rinse the dried beans and put them in a BIG bowl..they will expand up to 3 times their size! After soaking overnight....throw out that water and add the beans, an onion (or two), some ham (we used those tiny little cubed up pieces you can buy so we have a little ham in every bite- but this would certainly be a good use of leftover ham...or no ham at all if you prefer to make it vegetarian!)
Bring it to a boil and then let it simmer for 2 and a half hours until some of the beans start to break up and thicken the soup and you have this going on.... yum.
At this point we're gonna add our tomatoes, garlic, chili powder and the juice of one lemon and let it simmer away for ANOTHER hour....
We put ours in individual containers (1cup is only 1 weight watchers point...and super filling... it gets an A+ for the bridal diet!)
Actual recipe with exact measurements of everything below:
20 ounces assorted beans
1 lb of ham cubes
1 large onion, chopped
15 ounces canned diced tomato
1 teaspoon chili powder
Juice of a lemon
1 - 2 cloves garlic, minced
NIGHT BEFORE: Rinse the beans and pick out any dried beans. Cover with 2 quarts of water and leave to soak overnight.
DAY OF: Put the beans in a very large pot or Dutch oven. Cover with two quarts of new water. Add the ham and onion. Bring to a boil, reduce heat and let simmer for 2 1/2 hours.
Add the tomatoes, garlic, chili powder and lemon juice and let simmer for another 30 - 60 minutes.