RECIPE: 15 or 16 Bean Soup

Ingredients

  • 1 lb bagged beans (15-16 types)
  • 1 lb lean ground beef or turkey (90% fat free)
  • 1 tablespoon olive oil
  • 5 large cloves of garlic, diced ( or 1 tablespoon minced garlic, purchased)
  • 1 large onion, peeled, sliced into chunks (2 cups)*
  • 5 large carrots, cleaned, peeled, sliced into chunks (2 cups)*
  • 6 celery stalks, cleaned, sliced into chunks (2 cups)*
  • 4-8  cups kale leaves, washed, loosed packed, cut into thin strips
  • Optional: jalapeno or serrano pepper, de-seeded and sliced (or canned)
  • 2 quarts of chicken broth
  • 15 oz can tomato sauce
  • 14.5 oz  can diced tomatoes
  • 3  tablespoons Greek seasoning
  • 1  teaspoon black pepper (or to taste)
  • 1 tablespoon vinegar (add at end)

* You could also use a frozen veggie mix.

Directions

1. Night before: Sort beans in colander and rinse to remove dirt.  Transfer to a large pot and soak beans overnight in a large pot of water.

2. Next morning or night before: Clean and cut all vegetables into similar sized chunks, so they cook evenly.  Throw out soaking water and retain beans to transfer to a  crockpot.

2.  In a crockpot,  cover bottom with oil (to prevent food from sticking). Add all ingredients and beans.

4.  Stir and simmer 6-8 hours.  During last 15 minutes, add 1 tablespoon of vinegar to add a zesty flavor.

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