Rainbow Bean Soup

I thought this recipe was a good one for Super Bowl weekend! In addition to that, we have a little bit of snow on the ground and are expecting a whole lotmore this weekend. That always makes me think soup!

Ingredients:
3/4 c dried red beans
3/4 c dried Great Northern beans
3/4 c dried split peas
3/4 c dried lentils
3/4 c dried black beans

2 Tb. dried minced onion
2 Tb. beef bouillon granules (sold in soup section)
2 Tb. dried parsley flakes
2 tsp. dried basil
2 tsp. powdered lemondade mix with sugar
1 1/2 tsp. chili powder (I usually reduce this to 1 tsp)
1 tsp. garlic powder
1 tsp. pepper
1 tsp. dried oregano

1 can (28 oz) crushed tomoatoes

Directions:
1. Rinse beans. Place beans in lare microwave safe dish. Cover with water 1-2" over top of beans. Cover dish loosely with plastic wrap. Microwave on high for 30 minutes. Drain and rinse beans very well.

2. Place beans in very large pan

3. Add 10 cups of water, 1 can (28 oz) crushed tomatoes, and all seasonings

4. Cover, bring to a boil. Lower heat and simmer 2 hours or until beans are tender. Stir occasionally.

Yield:  12-14 cups of soup

My husband likes to eat this with a little bit of shredded cheddar cheese on top.

The hubby rates this 5 spoons.  The Big One rated it 4 spoons.  The Middle Child only tried a spoonful and Baby Girl wouldn't even try it. 




This recipe is from the book Original Recipes For Gift Giving by Jackie Gannaway. I have adjusted cooking times based on numerous preperations of this recipe.