However, my husband is not a big fan. But he does love this fifteen bean soup, which is easy, tasty and filling--good for a night when you've been busy with holiday preparations or don't feel like cooking something fancy.
1 lb 15-Bean soup mix (this is in the dried bean section in your supermarket. Please throw out the little packet of so-called "ham seasoning"--it's mostly salt and preservatives)
32 oz box natural beef broth
1 can diced tomatoes with green chilis (for a little zip)
1 onion, chopped
4 stalks celery with leaves, washed and chopped
water as needed
cheese for garnish
Start by opening the bag of beans and quickly sorting through to be sure you don't have any little pebbles etc. Wash the beans well, dump them in a big pot, and cover with about an inch of water. Bring to boil, simmer for a few minutes, then turn off the heat and cover. Let them sit about an hour.
Meanwhile, chop your vegetables and saute briefly.
Turn the heat back on the beans and add the stock. Cook until the beans are starting to get soft--this might take two hours. Test a big bean now and then to see how they are coming.
Then add in the tomatoes, onion, and celery, and simmer another half hour to 45 minutes. Add water as necessary to keep the liquid level just above the beans.
When the soup is done, serve in bowls with lots of cheddar cheese, a green salad and corn bread or biscuits. (Actually, the biscuits to the left are cheese and cornmeal scones. I'll give you that recipe in the new year...)
Y'all come back now! And happy holidays! Hope you get a few mysteries in your stocking:).
You can read more about the Key West food critic mysteries, including AN APPETITE FOR MURDER and DEATH IN FOUR COURSES at www.lucyburdette.com or on Facebook.