Fifteen-Bean Soup

This week’s featured recipe was a surprising hit with my family. When I first informed my husband that we were having bean soup for supper, he was less than thrilled. Even though he approves all recipes before they’re tried, for whatever reason he assumed this soup wouldn’t be very good. Not only did the soup give off a wonderful aroma while it simmered on the stove, it turned out to be pretty darn tasty, too. My husband was pleasantly surprised. My five-year-old didn’t enjoy it quite as much as my husband and I, but she thought it was OK. We gave it four stars.

This soup is rather filling, so you’ll have plenty of leftovers for lunches or a dinner one night when you don’t feel like cooking. All you need is a good bread to serve on the side, and you’ve got a complete meal. Hope you enjoy it, too!

Have a good week and good eating!
Allison

Fifteen-Bean Soup

Makes 12 servings

Ingredients:
1 pkg. (20-oz.) 15-bean soup mix
1 large onion, chopped
2 garlic cloves, minced
1 tsp. salt
1 tsp. chili powder
¼ tsp. pepper
1/8 tsp. hot pepper sauce
1 bay leaf
2 quarts water
1 can (14-1/2 oz.) stewed tomatoes
1 Tbsp. lemon juice

Preparation:
Set seasoning packet from beans aside. Place beans in a Dutch oven or soup kettle and add enough water to cover beans by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan. Add contents of seasoning packet, onion, garlic, salt, chili powder, pepper, hot pepper sauce, bay leaf and water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf before serving. Enjoy!

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