Spicy Mixed Bean Soup

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Spicy Mixed Bean Soup

Source: www.all-creatures.org

 

1 lb. or 2 cups Mixed Beans, dried

1 cup Sweet Corn, frozen or fresh

2 Onions, medium size

2 Carrots, large size

1 Celery Stock, large size

6 Garlic cloves, crushed

1-28 oz. can Tomatoes, whole plum

2 Bay leaves

2 tsp. Cumin, ground

1 tsp. Sage, dried or powdered

1 tsp. Marjoram, dried

1 tsp. Oregano, dried

1/2 tsp. Cilantro, dried

2 Chipotle Peppers (smoked, dried jalapena)

Water

 

Rinse the Beans, removing any foreign matter, and soak in 4 cups of water in

a covered glass cooking bowl or pot in the refrigerator over night. First

thing in the morning, place the bean pot or bowl on the stove top or in the

microwave oven and bring to a boil. Pour the contents into a slow cooker

(crock pot) set on " high " .

 

Clean and cut the Onions, Carrots, and Celery, and place in the container of

a high speed blender. Add the peeled Garlic cloves and the Chipotle Peppers

with the stems removed. Add 1/2 cup Water and blend at high speed until

smooth. Pour contents into the glass cooking bowl or pot. Rinse out the

blender container with another 1/2 cup of water and add to the cooking pot.

Heat to the boiling point and add to the crock pot.

 

Heat the Corn and add to the crock pot.

 

Add the seasonings to the crock pot and continue to heat for several hours.

If necessary add a little additional water, but leave enough room for the

Tomatoes.

When the Beans are tender, open the Tomato can and pour into the glass

cooking pot. Cut the tomatoes into bite-sized pieces and heat to the

boiling point. Add to the crock pot and stir. Allow to cook for another 30

minutes. Turn off the crock pot.

 

Enjoy!

 

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