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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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This recipe is from a bean soup gift pack I developed as a fund-raiser for our church. We provide it along with the beans and a packet containing all the spices. The recipient just adds water and a can of tomatoes for a delicious pot of savory soup. -Doris Cox, South Orange, New Jersey Ingredients:
1/4 cup each dried yellow split peas, lentils, black beans, great northern beans, pinto beans, baby lima beans and kidney beans |
1/2 cup each dried green split peas, black-eyed peas and navy beans |
8 cups water |
1/3 cup dried minced onion |
1 tablespoon salt |
1 teaspoon dried thyme |
1 teaspoon dried rosemary, crushed |
1 teaspoon garlic powder |
1/2 teaspoon celery seed |
1/2 teaspoon dried basil |
1/4 to 1/2 teaspoon crushed red pepper flakes |
2 bay leaves |
1 can (28 ounces) crushed tomatoes |
Directions:
1. Sort beans and rinse with cold water. Place the split peas, lentils and beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. Drain and rinse, discarding liquid. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.
3. Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).
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