Saturday, May 3, 2014


This warm and hearty bean soup is filling, satisfying, and nutritious. 

Hearty Bean Soup

  • 1 lb. legumes - navy, kidney, black, chickpea, and/or split peas
  • 1 16 oz. canned tomatoes
  • 1 large onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1-2 garlic cloves or 1 teaspoon of garlic powder
  • 1 tablespoon chili powder
  • 1/2 tsp. cumin
  • 1/2-1 lb. meat depending on how much you like meat - chicken sausage, chopped chicken or turkey, or vegan meat 
  • salt and pepper to taste
1. Check beans for foreign objects and remove. Wash beans, place in large pot (~6 quarts), cover with water and soak overnight or at least 8 hours. 
2. Drain beans and return to pot. Add all ingredients except meat.  Cover with water (about 10-12 cups) and bring to a boil.
3. Reduce heat and simmer 1.5 – 2 hours until beans are tender.  In the meantime, saute meat with olive oil and add to soup. Meat should be added about 1/2 hour before soup is done.  

 Note: You may also use canned beans. If you do, use 2 cans of different varieties.

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