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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
  • Salt
  1. Wash and soak the 13 Bean Soup Mix overnight. In the morning, drain and rinse beans.
  2. In a large pot, bring water and broth to boil with beans. Reduce heat and simmer for 3 hours, or until beans are soft.
  3. 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.
  4. 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.