My favorite bean soup - my own recipe
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Sorry about the format, but I spent quite a bit of time a few days ago listing this as a normal recipe and this site or my internet timed out and I spent a lot of time trying to reboot etc. I got tired and gave up. So…....here it is pretty much copied & pasted from an email to a friend who likes my recipes.
The bean soup consisted of 1 stalk (the whole package) of celery, 1 large green pepper, several onions (don't waste your time cutting anything too small since it will reduce in the sauteeing and long simmering time) lots of dehydrated minced garlic - saute all that for about 15 minutes in a small amount of the oil of your choice, I used coconut oil. Stir every few minutes for the first 10 minutes and every minute thereafter to avoid burning your vegetables. Add rinsed two pound package of dry Great Northern beans, 3 or 4 tablespoons of Vegit (a delicious low sodium seasoning powder made of dehydrated vegetables available at any health food store) two 8 oz cans of tomato sauce, 1 cup of the veg juice cocktail, One (one serving) envelope of no sodium chicken broth, about a one pound slice of ham steak cubed and water to fill the pot. but leave room for the carrots. (3 lbs sliced about an inch or so thick) After it boils on high heat, reduce to simmer for a couple hours, stirring occasionally or until beans are almost ready. Add carrots and maybe a tablespoon more garlic, simmer for another 15 minutes. Taste it first, of course, but I found this needed 1 tsp of regular salt but even adding that, it would still have a lot less sodium than most canned soups.
Of course, you can use any seasoning in place of the Vegit and you can use diced tomatoes from the can or canned whole tomatoes cut up a bit but use at least one 8oz can of tomato sauce. You'll need at least a 2.5 gallon stock pot.
If you don't want to use the ham, use something else or just add two teaspoons liquid smoke, one at the beginning and one at the end. I add the carrots at the end because I don't want them to be mushy.
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:cheers: Good recipe and definitely Soup Season :cheers:
