We had people over the other night to help us pass out candy on Halloween. I decided last minute that I wanted to serve food to our guests, but I didn’t really have time to cook or to go to the grocery store. I started looking through our pantry wandering if there was anything I could whip up and I re-discovered a package of mixed beans that I hadn’t used yet. This is a great soup for serving to a large crowd. It’s also easy to keep the ingredients on hand in your pantry as a backup. Turns out I was having so much fun with our company that I forgot to take a picture….sorry. You’ll just have to imagine it for now :-).
3/4 bag of Hurst’s HamBeens brand 15 bean soup*
Juice of 1/2 a lime
1/2 tsp chili powder
1-2 tsp salt
1/2 tsp pepper
1- 15 oz. can of diced tomatoes
2-3 cloves garlic, minced
1/2 packet ham seasoning (included in Hurst’s Hambeen’s soup mix and it’s gluten free!)- leave out to make it vegetarian. I’m not sure it actually has ham in it…
Cooked rice for serving
Soak beans overnight (rinse and then cover with at least 1 extra inch of water- they will swell. Leave in the fridge overnight. Drain water in the morning.)
Put beans in a crockpot and cover the beans with at least 1 extra inch of water. Cook on low all day (maybe 6-7 hours). After beans are soft, you may scoop off some of the water from the top of the beans so your soup won’t be as watery. I just take out water until I can see the beans poking through the water. Add all the other ingredients and allow to cook for 30 min-1 hour or more. Serve over cooked rice.
*Texas friends- this is available at HEB. Really, any bean soup mix would work. If you can’t find a bag of mixed beans, you could make your own and you could mix and match the beans it contains. This bag includes the following beans: northern, pinto, large lima, yelloweye (what in the world is that?), garbanzo, baby lima, green split pea, kidney, cranberry bean, small white, pink bean, small red bean, yellow split pea, lentil, navy, white kidney, black bean.