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Here is a new bean soup recipe I "threw" together on my way out the door to a meeting last week. It turned out to be very tasty so I thougt I would share it. Be sure to read the notes as this soup can be customized to your own taste. Enjoy!
Thrive Versatile Bean Soup2 Cups mixed colorful dried beans
2 T Chicken bouillon powder
3 T Dehydrated onions
½ Tsp garlic powder
2 T dried parsley flakes
¼ Cup freeze dried celery
½ Cup freeze dried sweet corn
1 Tsp salt
1 Tsp ground black pepper
1 Tsp dehydrated red and green peppers
12 Cups water
Use any of your favorite dried beans to make 2 cups. (I used red, pinto, navy, garbanzo and black beans.) Combine all ingredients in a large stock pot or slow cooker. Cooking time will be reduced by soaking the beans first. See methods below.
I did not soak the beans as I was headed out the door to a meeting and needed to have something for dinner when I returned. I brought the pot to a boil and then turned the soup to a slow simmer. Cook until the beans are the desired level of tenderness. I don’t like my beans mushy. With no soaking I cooked for about 2 ½ hours.
Optional ingredients: I added some left over chopped tomatoes the last thirty minutes along with some leftover very, very small cooked pasta. You could also add chopped kale, smoked sausage, carrots or chopped cabbage. Make it your own and enjoy!
Quick soak: After rinsing and sorting dry beans, place beans in a large pot with 3 cups of water for every cup of dry beans. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let sit for 1 hour. Drain and rinse beans.
Slow soak: After rinsing and sorting dry beans, place in a large pot with 3 cups of water for every cup of dry beans. Let sit overnight or 6-8 hours. Drain and rinse beans.