Recipe: Spicy Seven-Bean Soup

Spicy Seven-Bean Soup

This is a very tasty soup! It is not too spicy for those of us with wimpy taste buds, but if you want it spicier you could use a hotter chili than an Anaheim and/or increase the amount of red pepper flakes. It is also very colorful from the variety of beans and the vegetables.

1 3/4 cups dried beans (use 1/4 cup each of seven different varieties of beans - assorted sizes and colors)
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 red bell pepper, diced
1 Anaheim chili pepper, diced
1 white onions, diced
1 carrot, chopped
1 celery stalk, diced
1 teaspoon red pepper flakes
4 cups chicken broth, canned
16 ounces ready-cut peeled tomatoes
6 ounces tomato paste
1 tablespoon sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
2 bay leaves
salt and pepper
1/2 cup fresh parsley, chopped

Sort through the beans, discarding any impurities or discolored beans. Put the beans in a pan, add cold water to cover and leave to soak for about 12 hours.

In a large pot, warm the oil over medium heat. Add the garlic, bell pepper, chili pepper, onion, carrot, celery and pepper flakes. Saute until the onion is translucent, 2-3 minutes.

Drain the beans and stir them into the pot along with the broth, tomatoes, tomato paste, sugar, basil, oregano, vinegar, thyme and bay leaves. Bring to a boil, reduce heat to low, cover partially and simmer until the beans are tender, 2 to 2 1/2 hours.

Just before serving, discard the bay leaves. Season to taste with salt and pepper and stir in the parsley.

Servings: 8
Source: Sharon Barbour
Adapted from Williams Sonoma-Kitchen Library