I promised that I would post this recipe sometime soon, so here it is. It really is the best bean soup recipe ever – even my hubby likes it and he doesn’t even really like beans! (I must admit that even I was skeptical of making this the first time as I have had some pretty poor bean soups before….) The original recipe makes twice this much (too much for my family of two, even with leftovers) so feel free to double it. It also makes a great gift – place the dried beans in a jar and tie on a copy of the recipe with a piece of ribbon. I received it as a Christmas gift two years ago and now I make it all the time. Enjoy!
Best-Ever Bean Soup
1 cup dried beans (you can use any kind you want, or mix a whole bunch of different kinds together – this week I used navy, kidney, and red lentil, but the original jar of beans had nine different types in it!)
Wash the beans thoroughly and place in a container with water to soak overnight. The next day, drain well and place in a large pot with 4 cups of stock (I have used both veggie and chicken stock for this – the original recipe called for pork). Simmer for 2 1/2 hours or until beans are tender – stirring frequently!! Add the following and simmer for another 1/2 – 1 hour.
1 can spaghetti sauce, diced tomatoes or tomato sauce
1/2 tsp chilli powder
1 clove garlic, finely chopped
dash of Tabasco or cayenne
1/2 cup EACH: chopped celery, chopped onion, chopped carrots
1 can beans in tomato sauce
1/2 package onion soup mix (if anyone knows how to make their own onion soup mix I would love to know – I can’t find a store-bought version without MSG)
Pepper to taste