Fifteen Bean Soup |
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Ingredients
- 1 lb. 4 oz. 15 bean soup pkg. Follow directions on pkg. for soaking beans.
- 1 medium to large onion, chopped
- 1 medium to large clove of garlic, minced
- 2-3 Delmonte's tomato stew, Italian style. I used 2, but think I'll use 3 next time. (There is also Mexican and Cajun style, so perhaps you could go with which ever suits your fancy.)
- 1 teaspoon chili powder
- salt and pepper to taste.
- 1 lb. 4 oz. 15 bean soup pkg. Follow directions on pkg. for soaking beans.
- 1 medium to large onion, chopped
- 1 medium to large clove of garlic, minced
- 2-3 Delmonte's tomato stew, Italian style. I used 2, but think I'll use 3 next time. (There is also Mexican and Cajun style, so perhaps you could go with which ever suits your fancy.)
- 1 teaspoon chili powder
- salt and pepper to taste.
Procedures
After soaking beans overnight, drain the beans and add the remaining ingre-
dients. (Do not drain tomato stew.)
Cook over low heat for several hours until beans are tender.
The reason I think I might use 3 cans of tomato stew next time is because
each time it is reheated it seems to need a little more liquid. I guess the
beans keep absorbing the juice.
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