Many Bean Soup

Even though it's 85 degrees here today, I am still assuming that autumn really is coming eventually, and so in good faith I thought I'd share with you one of our favorite soup recipes.  If you like to collect dried beans like I do (each kind is so bright and pretty), you'll love to try this recipe! 

Many Bean Soup

To make this soup you'll need 6 cups of mixed beans... you can simply purchase a bag of mixed beans from the grocery store or you can do what I do and mix your own.  I like to purchase bags of dried beans in bulk (usually packaged in 30# bags), then mix my own.  There really is no science, as far as I'm concerned, to mixing your own beans.  I simply use a larger quantity of the beans that we really like (pinto and black beans) and fewer of the ones that I don't like as much (baby lima!).  This recipe is very forgiving, honestly!

6 cups of mixed beans

3 46-oz.cans of tomato juice

3 cups sliced carrots

3 stalks celery, sliced

2 onions, chopped

1/2 tsp. garlic powder (or for even better flavor, use fresh minced garlic)

1 Tbsp. vegetable soup base (this is good, but not necessary)

 

Cook the 6 cups of dried beans, using your favorite method.  I like to use our pressure cooker~ 25 minutes on the second red ring with a "natural pressure release" will do the trick.  

Meanwhile, peel and slice your carrots. chop the onions and celery and start them simmering in the tomato juice. 

I must admit that I like to use more carrots than most recipes call for~ I do love cooked carrots in soup.

Simmer until the veggies are tender, then add the cooked beans (that you've drained and rinsed).

Serve with fresh whole wheat bread and salad~ yummy!

Now if we could just get some 60 degree weather to go with that soup.....

Enjoying autumn anyway,  ; )