13 Bean Soup

January 31, 2015

13 Bean Mixture
13 Bean Mixture

My Mom gave me a package of 13 Bean Mix (Bob’s Red Mill) for Christmas. I have never used a bean mixture before and always wondered how it works with beans that require different cooking times. The result, however, was a delicious full-bodied soup. The faster cooking beans dissolved into the broth making a thick rich broth. I modified the basic recipe on the back of the package. This soup takes some time to make but worked perfectly simmering on the cooler side of my wood cookstove for hours. However, in a traditional kitchen setup, I would suggest using a slow cooker rather than simmering on the stove for hours.

13 Bean Soup and a fresh Whole Wheat Roll
13 Bean Soup and a fresh Whole Wheat Roll

13 Bean Soup

1 cup 13 Bean mixture
6 cups water
1 large onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 cups canned tomatoes
1 teaspoon smoked paprika
1 tablespoon chili powder
2 tablespoons dried oregano
1 bunch of kale
salt and pepper to taste

1. Rinse bean mixture and cover with plenty of water (about 2 quarts). Let soak overnight. Drain and rinse.
2. In a large pot, add soaked beans and 6 cups water. Bring to a boil and then simmer until all the beans are tender, about 3 hours. (or place water and beans in slow cooker and cook on high for 4 to 6 hours or on low for 10 to 12 hours)
3. wash kale and tear greens from the tough stems and chop roughly.
4. Add veggies, tomatoes, kale greens and spices to the cooked bean mixture and simmer another 30 minutes or until veggies are tender. (if using a slow cooker, add to the cooked beans and continue to cook until veggies are tender, about another 1 to 2 hours) Adjust seasonings to taste.

Note that tomatoes can make beans tough so be sure that beans are fully cooked before adding the tomatoes to the mixture.

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