Cathy’s Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 3 lbs. Assorted dried beans (I like black 2x the others, small red, pinto, small kidney/pink, beans that stay firm, not mushy)
• Vegetable bouillon (use enough to add 1 cube per 2 cups of water)
• 2 cans Rotel (I use hot Rotel, but regular or mild are good too)
• 4 T Cumin
• 1 bag each frozen Lima beans and sweet corn, or 2 bags of succotash (fresh corn and lima beans would be good, but I’m too lazy)
• Salt and fresh ground pepper to taste (be careful since the bouillon has salt)
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Directions: |
Directions:• Soak dried beans overnight.
• Drain and rinse.
• Cover the beans with water and bring to a boil. Reduce to an aggressive simmer.
• Spoon off the foam as it forms. Once the foam is gone @ an hour, add vegetable bouillon cubes.
• NOTE that as you continue to cook the beans, you will need to add water. Keep about 2-3 inches above the beans.
• Add Rotel (not drained).
• Cook an hour and then add additional Cumin to taste if needed.
• If you are adding salt or pepper, this is when I add it to taste.
• Continue cooking until beans are soft, but not mushy. Depending on the size of the beans this could take another 2-3 hours.
• When the beans are ready, add a bag of frozen succotash, or one each of corn and lima beans.
• Cook until the frozen vegetables are just tender, about 10-15 minutes.
• Ready to serve, share, and freeze. Great with Mexican cornbread. See the bread section for my recipe. |
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Personal
Notes: |
Personal
Notes: I make a huge pot when I make this. It freezes well for those “what should I have for lunch days?”
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