This 15-bean Tex Mex soup is easy to make
Scrooge was a classic “bean counter” — a derogatory term for someone who is tight-fisted and ungenerous with their money.
But when it comes to good nutrition, there's nothing bah-humbug about counting beans.
An online search of dry bean soup mixes starts at five (usually red bean, navy bean, black bean, black-eyed peas and split peas) and ratchets all the way up to 32 varieties. Today's recipe uses a 15-bean supermarket soup mix variety that comes with a seasoning packet.
While many cooks these days prefer canned beans, dry beans are less expensive and couldn't be easier to prepare, although you do have to plan ahead and soak them the night before. The next morning, put beans and remaining ingredients in a soup pot or slow cooker and several hours later you've got a healthy one-pot meal.
In case you're wondering, one popular bean soup mix usually includes 15 of the following beans: Northern, pinto, large lima, baby lima, black-eyed pea, garbanzo, green split pea, kidney, cranberry, small white, pink, small red, yellow split pea, lentil, navy, white kidney, black and yellow eye beans.
Dried beans are rich in fiber, a good source of protein and cholesterol free.
If you're looking for a last-minute gift this holiday season, pour bean soup mix into a Mason jar, tie with a bow and share our recipe for a thrifty meal.
Cooking tip: When you are cooking in a slow cooker or cooking slowly for several hours conventionally, use dry minced garlic as it will produce a nice garlic flavor.
Makes about 3 quarts (12 1-cup servings)1 (20-ounce) package 15-bean mix (discard ham flavoring packet, if included, or save for another use)2 tablespoons olive oil1 large yellow onion, chopped3 stalks celery, sliced thin4 carrots, cut in fourths lengthwise then sliced2 jalapenos, seeded and chopped8 cups water1 (10-ounce) can diced tomatoes and green chilies, with liquid1 (15-ounce) can crushed tomatoes1½ tablespoons dry minced garlic1 teaspoon salt1 teaspoon pepper1 (13-ounce) package low-fat turkey smoked sausage, slicedRinse beans and discard debris. Cover beans with water and soak beans overnight, then drain in a colander.Heat olive oil in a Dutch oven or 4-quart soup pot over medium-high heat. Add onion, celery, carrots and jalapenos. Cook for 5 minutes, stirring frequently.Add 8 cups water along with beans, both canned tomatoes, garlic, salt, pepper and turkey sausage. Bring mixture to a boil; reduce heat to a simmer and cook, uncovered, maintaining a simmer, for 2 1/2 to 3 hours stirring occasionally.Recipe developed by home economists Kathy Moore and Roxanne Wyss.
