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Spicy Many-Bean Soup

Ingredients

  • 1.5 mixed beans - 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

  1. 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.
  2. When beans are tender, drain them, then add all remaining ingredients except for salt and pepper to the pot.
  3. Bring to a boil, lower heat, and simmer for about 30 minutes. Add water if necessary, or if you prefer a thinner soup.
  4. Add salt and pepper to taste, if desired, and serve