Last week, I was on cloud nine with the spring weather and made the most apropro “Spring soup” I could find. This week, I laid around almost all weekend and didn’t menu plan. So I shopped my pantry and in the end was quite pleased with what I could put together. The variety of beans is delicious and healthful, and this soup is basically masquerading as a vegetarian chili. I made very few changes to this recipe from Bob’s Red Mill; I used red pepper instead of green and I used the fresh garlic shoots purchased from the farmer’s market in place of the garlic cloves. I also saute in water instead of oil.
- 2 cups 13 Bean Soup Mix
- 4 cups vegetable broth, preferably homemade
- 2 cups Water
- 1 cup Onion chopped
- 1 Red Bell Pepper chopped
- 1 Yellow Squash medium-sized, chopped
- 4 Garlic cloves, minced
- 14 ounces boxed Crushed Tomatoes
- 1 Tbsp Mild Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Garlic Granules
- Wash and soak the 13 Bean Soup Mix overnight. In the morning, drain and rinse beans.
- In a large pot, bring water and broth to boil with beans. Reduce heat and simmer for 3 hours, or until beans are soft.
- In a skillet, saute the chopped onion in small amount of water over medium heat. When the onions are golden, add the garlic, pepper and squash. Cook until soft.
- Add the cooked vegetables, crushed tomatoes, chili powder, garlic granules and cumin to the pot of beans. Add more water if needed. Simmer 30 minutes. Add salt to desired taste.