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, ; )