Beans, Beans, and More Beans Soup
1/4 cup each dry Black Beans, Cranberry Beans, Pinto Beans, and Light Red Kidney Beans 1/2 cup dry Navy Beans 1/2 cup onion, diced 2 cloves garlic, diced 6 cups water 4 carrots, diced 2 celery ribs, diced 1 teaspoon rosemary 1 teaspoon thyme 1/2 teaspoon basil 1/4 cup each dry split peas and lentils 1/2 cup each dry green split peas and black-eyed peas 1 (28-ounce) can crushed tomatoes
In a large stockpot, cover dry beans with 4 cups of water. Bring to a boil and cook for 2 minutes. Cover the Pot and let stand for 1 hour. Drain and rinse.
In a small saucepan coated with nonstick cooking spray, saute mixture, beans, water, carrots, celery, rosemary, thyme, and basil to stockpot. Bring to a boil. Cover and simmer for 1-1/2 hours or until tender.
Stir in peas, lentils, and tomatoes and cook for 30 minutes.
Servings per recipe: 12 Serving size: 1 1/4 cups
Source: Michigan Bean Commission
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