This week’s winter weather has me in the mood for this hearty bean soup ~ terrific comfort food for a rainy, cold day like today. This recipe will make enough to feed a crowd, is cheap to make, and is even better the 2nd day after the flavors continue to meld together in the refrigerator. Add a loaf of crusty french bread and a salad and you’ll have a terrific meal to feed the family.
Do note that to make this soup, you will need to soak the beans for at least 8 hours before cooking (so plan accordingly). :)
Bon Appetite, y’all!
13-Bean Fort Worth Soup
Ingredients
4 1/2 Cups of a mixed Bean Soup Mix (We used Bob Mills 13 Bean Soup, but any multi-bean soup mix will work)
2 1/2 Quarts of Water (to soak beans overnight)
1/8 cup Apple cider vinegar
3 Quarts water or stock (chicken, vegetable, or beef)
1/8 Cup Dried minced onion
3 Tablespoons dried parsley flakes
2 Tablespoons cumin
2 1/2 Teaspoons garlic powder
3 Teaspoons dried basil
1 1/2 Teaspoons dried oregano
2 Cans (14 oz each) diced or crushed tomatoes (We used 1 can of Muir Glen Organic roasted tomatoes & 1 can Rotel with Chilis because we like the extra spice & depth of flavor)
Salt & pepper to taste
Optional Ingredients for Variations
1 Cup Brown Rice – AND/OR-
1 Pound of meat of choice (like stew meat, ham, chicken, or sausage), cut into bite size pieces – AND/OR-
1 Can (4 oz) of Diced Green Chiles
Directions
- Rinse and sort beans. In a large stockpot, add the beans, the 2 1/2 quarts of water and apple cider vinegar. Stir and soak overnight (or at least 8 hours).
- Drain and rinse the beans and add back to the stockpot along with the 3 Quarts of stock (or water), and all remaining ingredients except the salt and pepper.
- Stir all ingredients together and bring to a boil.
- Cover and reduce the heat to and simmer for 1 1/2 to 2 hours (until the beans are tender).
- Add salt and pepper, to taste.
Variations
- Add 1 cup of brown rice during the last hour of simmering.
- Add 1 pound of meat of choice, cut into bite-sized (like stew meat, ham, chicken, or sausage) to cook along with the beans. Add between steps #3 & #4 (right after the ingredients come to a boil and before you reduce the heat to simmer).
- If you like extra spice, add 1 can (4 ounce) of Diced Green Chiles during the last hour of simmering.
Enjoy and Share! :)
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