Bean Soup PRINT
|1||lbs or 3cups of mix is 1 lbs|
|5||cups chicken broth|
|1||tsp dried basil|
|1||tsp dried oregano|
|2||10oz cans tomatoes with chilies un-drained (Rotel)|
|1||onion chopped plus 3-4 stalks of celery|
|1-2||cloves garlic minced|
|1||turnip chopped or 2-3 parsnips|
|1-2||jalapenos or serranos|
Soak beans overnight or at least 8 hours. Saute onion, carrots, celery, garlic, turnips/parsnips in 3 tblsp oil until tender in a dutch oven. Add remaining ingredients, bring to a boil, then reduce heat to low and cover. Simmer for about 3 hours or until beans are soft and liquid is a bit thick. If you like soup that is not thick, then start with 6 cups of chicken broth.
Note: you can also add 1 lbs sausage removed from casings and saute at beginning with the vegetables.