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10 Bean Soup

Or 15, 20 or whatever you can find, depending on your grocery store.
Prep Time 20 minutes
Cook Time 1 hour
Pre-soak 8 hours

Equipment

  • Soup pot and a chef's knife/cutting board

Ingredients

  • ½ 1 lb bag Mixed beans
  • 1 15 oz. can Tomatoes diced
  • 2 stalks Celery chopped
  • 1 Onion diced
  • 2 cubes Vegetable broth (bouillon)
  • 6-8 C Water
  • 1 t Salt
  • ½ t Pepper

Instructions

  • The trick to this recipe is to remember to soak the beans for 8-10 hours before cooking
  • Assuming you've done that, rinse and add your soaked beans to the pot and cover with about a half inch of water. (2-3 Cups)
  • Put on high heat and bring to a boil, then reduce to a simmer
  • Add bouillon, salt & pepper and any other spices you might like to try. We often use 1 tsp. each of basil, oregano, thyme. Also try red pepper flakes and tarragon – be creative!
  • While the beans are cooking, prep your veggies. Feel free to use more veggies if you like or different ones if you have some you'd like to use up.
  • Add the veggies and water to the pot when the beans have about 15 minutes to go. Veggies are best when they're not overcooked! (Adjust water based on how much broth you like.)
  • When the veggies have softened, you're ready to eat.

Notes

This recipe is not exactly quick, as you have to remember to soak the beans and they do cook for an hour, but it is easy, so plan ahead.