Bean Soup
It’s turning chilly. And chilly weather, in my opinion, requires at least one pot of soup a week. One of my favorite things to make this time of year is bean soup. I get this love from my mother. She made bean soup so frequently that some of the kids in our neighborhood (who liked eating at our house) came to the conclusion that we must be down on some really hard times. (I think in reality, she was probably trying to discourage their nightly trips to HER kitchen!)
I still remember my grandfather adding ketchup (or is it catsup?) to his soup. And yes, I admit, I sometimes do it, too. I think I like this particular recipe because it calls for tomatoes. I also like the mix of herbs.
Here’s a super-easy bean soup recipe using, what else?, your crockpot! It goes great with corn muffins.
Bean Soup
1 package (20 oz.) 15- or 16-dried bean soup mix, sorted and rinsed
1/2 lb. smoked beef sausage ring, cut into 1/4-inch slices
1 large onion, chopped (1 cup)
10 cup water
1 1/2 tsp. dried thyme leaves
1 tsp. salt
1/s tsp. pepper
2 medium carrots, shredded (1 1/3 cup)
1 can (14 1/2 oz.) diced tomatoes, undrained
Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
Stir in carrots and tomatoes. Cover and cook on high heat setting about 15
minutes longer or until hot. Yields 12 servings.
Leave a Reply