15 Bean Soup

15 Bean Soup

This is another soup that goes back to my early years of making soup.  The first time that I make a new dish, I always follow the recipe exactly, and that was the case with this 15 Bean Soup.  It was good, but I was not particularly fond of the seasoning packet.  It tasted extremely salty.   The soup was also a little too watery for my taste.  So, I knew the flavor packet had to go, and a prepared broth had to replace the water.  In October of 2015, I made some subtle changes to this recipe.  I now use both water and broth, and I added a half of a teaspoon of smoked paprika.  This soup is very low in fat and high in fiber, and it warms your innards.

---Enjoy

15 Bean Soup

1. In a pot, cover the beans water and soak over night (at least 8 hours).  
2. Drain the beans, return to the pot,  add 1 quart of broth, 1 quart of water and bring to a boil.
3. Reduce heat and simmer for 2 1/2 hours.
4. Add onions, Rotel (optional), chili powder, garlic, thyme, paprika and lemon juice.  Simmer for another 30 minutes.
5. Salt and pepper to taste.
6. If the soup thickens too much, add broth to thin.  Yields approximately 3 quarts.

15 or so, these are the variety of  beans that are in this soup  Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean.

Ingredients 1 package (20 oz) dry 15 bean soup (discard flavor packet from the package) 1 lb low fat turkey Kielbasa sliced into 1/8" - 1/4" pieces 2 quarts low fat reduced sodium chicken broth. 1 cup onion, finely chopped 1 can 10 oz Rotel (optional) 2 teaspoons minced garlic 1 teaspoon chili powder               1/2 teaspoon smoked paprika 1/2 teaspoon thyme Juice of 1 lemon