Simple Cooking - Mixed Bean Soup
Combine in a 3 quart pan:
5 cans assorted beans
I never use two cans of the same type.
I like to use some red, some dark beans, and some white beans.
Sample mix: 1 can of each kidney beans, navy beans, black beans, black-eyed beans, and hot chili beans.
1 can whole corn
1 can diced tomatoes (Again, lots of different flavor varieties available)
OPTIONAL: several dashes of your favorite hot sauce.
OPTIONAL #2: If you really must eat meat, add 1 pound browned hamburger or sausage.
Bring this to a simmer, then turn down heat until ready to serve. I like to let it simmer for at least 15 to 20 minutes, to give the flavors a chance to blend.
Serve with bread and salad, or over rice. Sometimes we will put shredded cheese or parmesan on top. Very filling and satisfying meal, with (other than opening cans) almost no preparation.
Submitted by Rebecca Legg of Hephzibah
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THANK YOU for this posting!! My husband and I decided to make it sometime this week. Well, we were iced in yesterday and were without power or water (and it was still not on when we came to work this morning! We're praying for power when we get home today). Thankfully we had the beans and corn handy to make this meal and were able to put it in a pot and cook it over the grill outside. It was the perfect, hearty, tasty, snowed-in dinner! We even made toast on the grill to go with it. Thanks a mil! :)
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