I love the packages of dried beans with 16 kinds of beans- it's a combination including pinto beans, red beans, pink beans, kidney beans, northern beans, lima beans, white beans, black beans, black eyed peas, chickpeas, split peas, lentils, and pearl barley. That's a lot of beans...and a TON of nutrients. They make a complex, flavorful, and textured soup. Some bean soup mixes are labeled with 15 beans, 13 beans, or any number of beans ranging from 9-16. Grab one of those bags and try this soup recipe! Cooking Tips
Ingredients: 1 (16 oz.) bag of 16 Bean Soup Mix with Ham Flavoring 1 medium onion, diced 2 cloves garlic, diced 3 carrots, diced 3 stalks celery, diced 1 (10 oz.) package of frozen chopped spinach (or you can use fresh spinach) 6 ½ cups of water 1 (28 oz.) can no-salt-added diced tomatoes ½ teaspoon kosher salt ¼ teaspoon black pepper Directions: 1. Coat the bottom and sides of a 6-qt. (or larger) crockpot with cooking spray. 2. Add the dried beans to the crockpot. Remove the packet of ham flavoring that’s mixed in with the beans, and add the contents of the packet to the crockpot. 3. Add the onions, garlic, carrots, celery, frozen spinach, and water to the crockpot. Cover with the lid and cook on HIGH for 5-6 hours. (**Note: If you are using fresh spinach, add it after the 5-6 hours of cooking time.) 4. Blend some of the soup with an immersion blender, pulsing 5-6 times. Add the diced tomatoes and their liquid, salt, and pepper. If you are using fresh spinach, add that now as well. Stir everything together. Cover again with the lid and continue cooking on HIGH for 30 minutes.
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