Three Bean Soup

Recipe look good to you?     

Three Bean Soup Ingredients

1/2 c Dry black-eyed peas, sorted	2 tb Packed brown sugar
1/2 c Dry pinto beans, sorted and	1 tb Apple cider vinegar
1/2 c Dry Great Northern beans,	1 tb Molasses
4 c Water (up to 5)	1/2 ts Powdered mustard
1 lg Clove garlic, crushed	1/2 ts Chili powder
1 lg Onion, finely chopped	1/2 ts Celery salt
1 lg Carrot, thinly sliced	1/4 ts Dried thyme
1 lg Celery stalk, thinly sliced	1/4 ts Paprika
1/8 ts Ground cloves	3 dr Tabasco, or to taste (up to
1 lg Bay leaf	1/4 ts Black pepper
1 cn (15-oz) tomato sauce	1/2 ts Salt

Instructions for Three Bean Soup

I make this in the crockpot, putting the beans in to soak the night before and simmering all day. I rarely have exactly the beans called for, so end up substituting most of the time. Ive used black beans (which turn the other beans slightly purple, much to my daughters amusement), and navy beans successfully, although they take a little longer to cook. This has a spicy, smoky, barbeque- like flavor. I also rarely measure anything and just add what looks right, especially spices in something like this. It hasnt made any difference that I can detect! Its also good over rice. Cover beans with water and soak overnight. Drain and discard soaking water. Add all ingredients and simmer until beans are tender. Posted to FOODWINE Digest 21 Feb 97 by Laurie Thompson on Feb 22, 1997.

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Southwestern Three Bean Soup (Miami Herald)

Three Bean and Sausage Soup

Three Bean and Lentil Soup

Black Bean Soup with Fennel and Three Pepper