These are the portions I use, which fill my biggest (8 Quart) pot. You may want to reduce.
Beans: I buy as many different dried beans as I can, I like the Goya brand, and mix them together to create 2 cups. You may want to just use a multi-bean soup mix. I don’t, because all the ones our store carries are dusted with some fake ham flavoring and other garbage. Goya makes a nice 16-Bean Soup Mix, but I can’t find it locally. Hence, I have to make my own. Typically I use Pintos, Rosadas, Pequiños, Navy, Blancos, Negros, Lentils, etc.
In a medium stock pot: 2 C Mixed dried beans Water to twice the depth of the beans Bring to boil, turn off heat, let stand for 3 hours, bring back to a boil and simmer 1 hour. (Alternatively, soak the beans overnight, then boil/simmer for 30 minutes) While the beans are finishing their boil, assemble the rest of the vegetables:
In your largest stock pot:
Stir over medium high to brown carrots slightly
Add 1/2 bag each of frozen vegetables of your choice. I use:
Add 1 large can whole tomatoes. I pour the juice in the pot, then dice the tomatoes and add them.
Drain the beans and add them to the pot (I do not use the liquid the beans cooked in. Call me a nut, but I think this greatly reduces the gas-inducing power of the beans. You may include at your own risk!)
Now fill the pot with water to cover all, bring to a boil and simmer for at least 1 hour.
Add a few dashes of Bragg’s Aminos (or Soy or Tamari) and a few dashes of your favorite hot sauce.
Optional: If I have some Pesto laying around (I keep it frozen in 1/4 cup chunks), I throw 1/4 cup into the pot.
Simmer until the vegetables are soft to your taste, at least 45 minutes to 1 hour.
Makes about 12 servings, so either invite friends or have lots of tupperware handy!
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