In my last post, I shared a gluten free recipe for Parker House rolls. I also mentioned, though didn’t include the recipe, a Spicy 13 bean soup. But one of my readers asked for the recipe and I told her I would post about it shortly.
This is one of those soups that gets better after a few days in the frig. And though you couldnâ€™t tell from today (a warm fall day in New England), the weather has started to get a little chillier and thereâ€™s nothing like a hot bowl of soup on a chilly evening.
Iâ€™m sure it could be made in a slow cooker, but I was home for the day so I decided to make it on the stove in one of my coveted cast iron soup pots. If youâ€™re in the mood to experiment, add your own stamp to this recipe by changing the vegetables, and/or adding rice or noodles.
Spicy 13 Bean Soup
1 package Bobâ€™s Red Mill 13 Bean Soup Mix
1 15 oz. can diced tomatoes (with chilies, optional)
1 cup tvp (textured vegetable protein)
1 medium chopped onion
2 small chopped zucchini
4 medium diced carrots
1 diced celery stalk
2 minced garlic cloves
8 cups water
2 tsp bouillion powder (I love Better Than Bouillion)
Â½ tsp chipotle powder or regular chili powder
1 tsp sea salt
freshly ground pepper to taste
optional: add a few cups of chopped greens (spinach, kale, chard, collards) during last 15 minutes of cooking
Rinse and soak beans overnight in water, drain. Add beans and all other ingredients to a large soup pot. Bring to a boil and then reduce heat to a slow simmer. Cook until beans and veggies are done. When I made this soup, it took about three hours from start to finish, not including soaking of the beans.