I love 15-bean soup, but my guy doesn't. His mother forced him to eat split pea soup as a kid, and it left him scarred or something over any soup with beans or peas in it. Anyway, with Kat gone I haven't made it because there is no recipe for a one- or two-serving soup. I miss it, though, so I decided to make a batch and freeze what I couldn't eat.
I make an evolved version of my mom's bean soup; This recipe is pretty close to what I do. Mine is basically a large package of Hearst Has-Beans, lemon juice, diced onion, diced celery, diced potato, a medium can of tomato sauce and a small can of shoepeg corn. I simmer the beans by themselves for an hour, drain the pot (discarding the water also gets rid of what causes gas), add in ten cups of new water and everything else and cook on a very low heat for six hours. Also I don't use the seasoning packet that comes with the beans but throw in my own herbs, usually thyme, rosemary and some black pepper.
The end result is very filling, freezes well and is quite tasty. A nice meal with homemade biscuits.
1 comment:
I made the Hurst Beans mix once. I didn't care for it at all. The seasoning packet made it taste very...odd. We each had just a little bowl to taste it and I tossed the rest. It was disappointing. I thought about using the bean mix without the seasoning another time, but we do green bean soup a couple times in the winter and really prefer that to a dried bean soup. :)
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