1/2 TBLS smoked paprika NOTE: If you don’t used SMOKED paprika, it’s important to add some liquid smoke, ham hocks, smoked sausage… something with smoke flavor.
1/4 tsp cayenne pepper
1/4 tsp fresh ground pepper
1/4 cup chopped fresh parsley
1 tsp fine sea salt. 1/2 TBLS salt if using no salt tomatoes.
Preparation Instructions:
The night before, place beans in large bowl and add cool water until covered with 2X as much water as the beans. Let the beans soak overnight, or for at least 8 hrs, in the fridge.
Cooking Instructions:
When you’re ready to begin cooking, drain the beans in colander and rinse well with fresh water. Set aside so they can begin to warm up.
Add garlic, onion and oil to large soup pot. Saute over med heat for 3-5 minutes, or until onions soft and transparent.
Add carrot and celery to the pot and saute 5 minutes more, just until celery starts to soften.
Add beans to pot along with 6 cups water, stir to combine. Place lid on pot and turn heat up to med-high, bring to boil. Once it reaches rolling boil, turn heat to med-low and simmer 90 minutes, stirring occasionally.
After 90 minutes, beans should be quite soft and have broken down a bit, causing water to look slightly thick and cloudy.. if not, go an a little longer. Add diced tomatoes with juices, cumin, oregano, smoked paprika, cayenne pepper and parsley to the pot. Stir to combine, then let simmer 20 more minutes.
Once it’s rested for 30 minutes, taste soup and add salt to taste if needed.
Submitted By:
Steve Chetsas
Ingredients:
1 lb. 15 bean soup mix
2 TBLS corn oil
1 yellow onion, diced
2 cloves garlic, miced
4 carrots, diced
3 ribs celery, diced
6 cups water
1 (15oz) can diced tomatoes
1 tsp cumin
1 tsp oregano
1/2 TBLS smoked paprika NOTE: If you don’t used SMOKED paprika, it’s important to add some liquid smoke, ham hocks, smoked sausage… something with smoke flavor.
1/4 tsp cayenne pepper
1/4 tsp fresh ground pepper
1/4 cup chopped fresh parsley
1 tsp fine sea salt. 1/2 TBLS salt if using no salt tomatoes.
Preparation Instructions:
The night before, place beans in large bowl and add cool water until covered with 2X as much water as the beans. Let the beans soak overnight, or for at least 8 hrs, in the fridge.
Cooking Instructions:
When you’re ready to begin cooking, drain the beans in colander and rinse well with fresh water. Set aside so they can begin to warm up.
Add garlic, onion and oil to large soup pot. Saute over med heat for 3-5 minutes, or until onions soft and transparent.
Add carrot and celery to the pot and saute 5 minutes more, just until celery starts to soften.
Add beans to pot along with 6 cups water, stir to combine. Place lid on pot and turn heat up to med-high, bring to boil. Once it reaches rolling boil, turn heat to med-low and simmer 90 minutes, stirring occasionally.
After 90 minutes, beans should be quite soft and have broken down a bit, causing water to look slightly thick and cloudy.. if not, go an a little longer. Add diced tomatoes with juices, cumin, oregano, smoked paprika, cayenne pepper and parsley to the pot. Stir to combine, then let simmer 20 more minutes.
Once it’s rested for 30 minutes, taste soup and add salt to taste if needed.
