Mixed Bean Soup
Total TimePrep: 30 min. + standing Cook: 2-1/2 hours
Makes10 servings (2-1/2 quarts)
First time, this was ok....but the next time, i doctored it up and it was fantastic. To begin I doubled the recipe. And used half water and half vegetable broth. Then i used 1/2 lb. ground beef, and 12 oz Italian sweet sausage. I used 1 can fire roasted tomatoes, and 2 of just regular canned tomatoes. Let that simmer a bit. I didnt use near the salt that was called for, i used maybe 1 tsp. But I did add 2 chicken bouillon cubes, 1/2 package taco seasoning, some extra red pepper flakes, 1 tsp. paprika, and maybe 1/2 tsp. cayenne pepper, along with some garlic. Was quite good after that. i will make again my way. So 3 stars for original recipe, but 5 for mine. So rounded out to 4 total.
I like that this tastes good and is healthy but it's not outstanding. I will probably make it again sometime.
I'm in the UK, and used the "Exotic Bean Mix" from Morrison's supermarket to make this. Really nice soup (and I'd never made bean soup before; I'm more of a lentil specialist). Delicious soup, just right for a cold winter day.One point: I added the specified 1 tbsp of salt then tasted the soup immediately. I was horrified at how salty it was. However after 2 hours of simmering the beans, which had been cooked without salt up till then, had absorbed the salt and the soup's seasoning was perfect. Clever cooking.
Since I live alone, I split this recipe and I still had extra to freeze. This is excellent for cold winter days. The only change I made was to use stewed tomatoes instead of the ordinary diced tomatoes. This is a winner for sure.