Many Bean Soup
This is a great way to clear out some of those staples we all keep in the pantry, like dry beans, canned veggies and stock. You can easily adapt this recipe to your tastes, including leaving the meat out altogether if desired.
- 1 pound mixed dried beans, any variety (some lentils and barley work here as well)
- 2 quarts of your favorite stock (homemade or store-bought; vegetable, chicken or beef)
- 4–6 ounces meat, such as chicken wings, a soup bone, beef bacon or sausage (optional)
- 1 medium red onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 15-ounce can diced tomato (no salt added)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- For serving: Lemon or lime wedges, hot sauce
- Rinse and soak the beans overnight in water. The following day, drain beans, rinse again and add to a large stockpot with stock. Bring to a boil, then reduce the heat to a simmer and add meat, if using. Simmer for 2 hours or until the beans are tender.
- Add onion, carrot, celery and tomato and cook for another hour. Remove meat, and if desired, chop so pieces are about the same size as the beans and vegetables. Add it back to the soup. Season with salt and pepper to taste. Before serving, add the chopped fresh parsley and stir. Serve with lemon or lime wedges and hot sauce.