"Italian" Style 15 Bean Soup
"Italian" Style 15 Bean Soup is an impressive dinner. Made with 4 c. mixed dry beans, 1 (no. 10) can tomato sauce, 1 tbsp. garlic powder, 1/2 tbsp. onion powder and 1 tbsp. lite soya sauce, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
In a pan, heat the oil.
Saute the onions until slightly golden.
Add the garlic and celery; saute slightly.
Bring a gallon of water to a boil.
Add the largest beans.
Simmer; remove any scum that forms.
After about 30 minutes, add the next size of beans.
Continue until the split peas and lentils are added.
As any skum forms, skim it from the top.
Add the oil with onions, garlic and celery.
Add the carrots.
Add the vinegar and spices. Add the chicken bouillon or stock.
Stir frequently, but gently. Add the crushed tomatoes (avoid any seeds).
Continue simmering until the beans are soft.
At this point, the soup may be served. However, it may be simmered longer until all of the beans cook into a mush.
If the soup becomes too thick, it may be thinned with chicken stock or water.
Garnish with finely chopped parsley. Serve with crusty bread.
π· Perfect Pairings
Complete your meal with these
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