Name: Spicy Many-Bean Soup
Ingredients: 1.5 mixed beans, soaked - I use black beans, blackeyed peas, navy beans, cranberry or pinto beans, and kidney beans.; salt and pepper (optional); 1 tsp dried parsley (optional); 0.5 tsp thyme; 1 tsp oregano; 1 tbsp chili powder; 1 10-oz. can fire roasted tomatoes; 2 cloves garlic, minced; 0.5 red bell pepper, diced; 0.5 green bell pepper, diced; 1 medium onion, diced; 8 cup vegetable broth

Bean soup is hearty, filling and cheap! With the right spices and vegetables, you can have a delicious, healthy meal in a bowl. Here’s a bean soup recipe that is just the thing for a cold winter day.

I serve this soup with warm crusty bread or cornbread. It’s delicious and very inexpensive to make. You can vary the spices to suit your taste.

Spicy Many-Bean Soup

Ingredients

1.5 mixed beans, soaked – I use black beans, blackeyed peas, navy beans, cranberry or pinto beans, and kidney beans.
salt and pepper (optional)
1 tsp dried parsley (optional)
0.5 tsp thyme
1 tsp oregano
1 tbsp chili powder
1 10-oz. can fire roasted tomatoes
2 cloves garlic, minced
0.5 red bell pepper, diced
0.5 green bell pepper, diced
1 medium onion, diced
8 cup vegetable broth

Instructions

Place beans in a large soup pot and cover with water. Bring to a boil and simmer for about 1 1/2 hours, or until beans are tender. Add more water as needed.
When beans are tender, drain them, then add all remaining ingredients except for salt and pepper to the pot.
Bring to a boil, lower heat, and simmer for about 30 minutes. Add water if necessary, or if you prefer a thinner soup.
Add salt and pepper to taste, if desired, and serve