Ingredients
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1 7/8 lbs 15 bean soup mix (I use Bob's Red Mill 13 bean soup mix, 29 oz bag)
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1 quart low sodium vegetable broth
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1 tablespoon olive oil
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1 large onion, chopped
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2 celery ribs, thinly sliced
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2 carrots, thinly sliced
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1 (15 ounce) can diced tomatoes, undrained
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8 tablespoons lemon juice (about 2 lemons worth)
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2 bay leaves
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3 dashes Tabasco sauce
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1 tablespoon oregano
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2 teaspoons chili powder
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2 teaspoons ground thyme
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1 teaspoon cayenne pepper
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1/2 tablespoon salt
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1 garlic clove, chopped
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1/2 tablespoon ground black pepper
Instructions
- Soak beans overnight, or at least 8 hours. Drain and rinse.
- Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
- Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
- When beans are done, drain half the cooking water.
- Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
- Serve with crusty bread or popovers.