I was inspired to make this soup because the weather has been cold and wintery lately. Also, I have been reading Barbara Kingsolver's book Animal Vegetable Miracle which features an heirloom variety of beans on the cover called Christmas Lima Beans.
Yesterday while I was at the store, I saw those beans and bought a bag. I also bought a bag of mixed dry beans and lentils.
Ingredients (for 4-6 servings)
about 1.5 cups of mixed dry beans and lentils
2-3 boullion cubes (your choice of flavor)
1 carrot peeled and cut into thin slices
3 stalks celery cut into thin slices
3 red potatoes peeled and cut into little cubes
1 yellow onion, diced
1-2 cloves garlic, mashed
1 can crushed or diced tomatoes with juice (optional)
1tsp. mild chili powder
salt and pepper to taste
2 TBS. butter
Directions
1. Put dry beans in a bowl and cover them with boiling water. Cover and soak for 1 hour.
2. Drain and rinse beans, place in pan of the crock pot.
3. Add all the cut-up veggies (except the onion) to the crock pot. Also dissolve the boullion in water, and add enough water to the crock pot to cover the veggies and beans. Once all that is added, turn on the crock pot on the "high" setting for 1 hour.
4. In a medium sauce pan, saute the onion and garlic in the butter, until onion is translucent.
5. Add the onion and garlic mixture to the crock pot. Also add the chili powder and any other spices you might like. Also add the can of tomatoes (optional).
6. Once the crock pot as cooked on "high" for 1 hour, turn setting to low and simmer for 4-6 hours until all ingredients become tender.
Yesterday while I was at the store, I saw those beans and bought a bag. I also bought a bag of mixed dry beans and lentils.
Ingredients (for 4-6 servings)
about 1.5 cups of mixed dry beans and lentils
2-3 boullion cubes (your choice of flavor)
1 carrot peeled and cut into thin slices
3 stalks celery cut into thin slices
3 red potatoes peeled and cut into little cubes
1 yellow onion, diced
1-2 cloves garlic, mashed
1 can crushed or diced tomatoes with juice (optional)
1tsp. mild chili powder
salt and pepper to taste
2 TBS. butter
Directions
1. Put dry beans in a bowl and cover them with boiling water. Cover and soak for 1 hour.
2. Drain and rinse beans, place in pan of the crock pot.
3. Add all the cut-up veggies (except the onion) to the crock pot. Also dissolve the boullion in water, and add enough water to the crock pot to cover the veggies and beans. Once all that is added, turn on the crock pot on the "high" setting for 1 hour.
4. In a medium sauce pan, saute the onion and garlic in the butter, until onion is translucent.
5. Add the onion and garlic mixture to the crock pot. Also add the chili powder and any other spices you might like. Also add the can of tomatoes (optional).
6. Once the crock pot as cooked on "high" for 1 hour, turn setting to low and simmer for 4-6 hours until all ingredients become tender.
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