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| Spicy Seven Bean Soup submitted by Mom Johnson |
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Description
A variation of the traditional bean soup. From the "Nothing To It Cooking School" in Reno, Nevada. Throw in left-over ham bits for extra flavor.
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Directions
Sort through the beans, discarding the discolored ones. Put beans in a bowl, add cold water to cover and soak in the refrigerator overnight.
In a large pot, warm the oil over medium heat. Add the garlic, bell pepper, onion, celery, carrot and pepper flakes. Saute until the onion is translucent, 2-3 minutes. Drain the beans and stir them into the pot along with stock, tomatoes, tomato paste, sugar, basil, oregano, vinegar, thyme, and bay leaves. Bring to a boil, reduce heat to low, cover partially and simmer until the beans are tender about 2-2 1/2 hours.
Just before serving, discard the bay leaves. Season to taste with salt and pepper and stir in parsley or cilantro. Ladle into bowls. Serves 6-8 and freezes well.
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Ingredients
 1/4 cup each of dried: baby limas, black-eyed peas, chickpeas, kidney beans, small white or navy beans, pinto beans and red beans
1/4 cup olive oil
2 cloves garlic
1 red bell pepper, seeded, deveined and chopped
1 yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 tsp. dried red pepper flakes
4 cups chicken or vegetable stock, or water
1 can crushed tomatoes
1 T. sugar
1 T. dried basil
1 T. dried oregano
1 T. balsamic or red wine vinegar
1/2 T. dried thyme
2 bay leaves
Salt and pepper
1/2 cup fresh parsley or cilantro, chopped
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