RECIPE: 15 Bean Soup
We’ve had this rash of delightful morning weather in Phoenix. Supposedly it’s going to be in the 70s today, although I’m always hesitant to believe any of the forecasters here, as they tend to lie to us. I’m hoping fall is around the corner, because fall means I can make soup all the time without people judging me for making soup when it’s a billion degrees out.
The other night I “pulled an Amanda”.
(Sidenote: my version of “pulling an Amanda” and the other Amanda’s version are very different. My version involves me doing something ridiculously embarrassing in front of a guy I like. Bad flashbacks to 7th grade, a bumblebee, and a boy I had a big crush on linger in my head for this one.)
Every time I make 15 bean soup, I’m convinced that after soaking the beans for 8 hours, I can just pop them into a pot, cook for 30 minutes, and I have soup. I always forget about the other two and a half hours the soup needs to cook first. By the time 8:30 rolls around, I’m super hungry, and then want to eat the entire pot of soup.
Rating: The smoked paprika makes this a strong 4 out of 5 glasses of wine. As always, you can make it vegetarian if you leave out the sausage.
|15 Bean Soup|
- 1 bag Hurst’s 15 Bean Soup
- 1 lb. smoked sausage, diced or quartered
- 1 cup onion, chopped
- 1 15 oz. can diced tomatoes
- 1 tbsp smoked paprika
- 1/2 tsp chili powder
- 1-2 cloves minced garlic
- Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
- After soaking, drain excess water, and add 2 quarts of fresh water, meat, and spices.
- Bring to a rolling boil, reduce the heat and simmer uncovered for 2.5 hours.
- Add onion, garlic, and tomatoes. Simmer for an additional 30 minutes.