Another favorite of mine is homemade soups, and there are so many that can be easily put together for a healthy, delicious lunch or dinner! The first time I used dried beans for soup was from a recipe (not sure where it originated) that we used at a homeschool co-op — I loved the flavors from such a wide variety of beans and continued to use this as my base.
From crisp autumn afternoons to cold winter evenings, this bean soup is flavorful, satisfying and pairs wonderfully with Elizabeth’s Homemade Flour Tortillas!
I prefer to soak my beans in water overnight and get the slow cooker going early in the morning.
*I prefer to use all organic ingredients
1/4 cup red kidney beans
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup black beans
1/4 cup lima beans
1/4 cup black-eyed peas
1/4 cup green split peas
1/2 cup green lentils
After soaking beans overnight, drain and rinse well in a colander. Pour beans into a four quart (or six quart) slow cooker and add:
4 cups water
4 cups (canned) diced, peeled tomatoes in juice
1 teaspoon kosher salt
1-2 tablespoon(s) extra-virgin olive oil
1-2 tablespoon(s) Italian herb seasoning
In slow cooker, cook on high for approximately 8 hours or until desired tenderness and consistency is reached.
Garnish with sour cream and/or freshly-grated cheese, if desired.