Dried Mixed Bean Soup

So I am going to try to post a new legume and pulse recipe each week. I have three bean books to work through so hopefully there will be a good variety of recipes. This week I used the slow cooker again and made a bean and veggie soup. It cooked 10 hours on low and the beans were very soft. We probably could have eaten it 2 hours earlier but work schedules dictate the time for supper!

Mixed Bean Veggie Soup

1 lb mixed dried beans (mine were white, black and black-eyed peas but be aware that the black beans will make the soup black instead of clear)
6 cups veggie stock
1 tsp dried chillies
1 tsp salt
1/2 tsp baking soda
Veggies (I used chopped carrot, onion, broccoli, cherry tomatoes and kale)
More water
Soy sauce

Check the beans for any small rocks or other nastie.

Put the dried beans and stock in the slow cooker. Add the salt, chillies, and baking soda. If you are going to be around at the half way mark, stop there, put the lid on and cook on low. If not, go to the next step.

Add the veggies and make sure there is enough liquid to cover the veggies. I had to add another 4 cups of water. Cook another 4 hours for a total 8 hours cooking time. You can also wait for the last two hours or so for less cooked veggies. Depends on your preference.

Taste and add soy sauce to add a bit more depth of flavour or more salt as desired. Serve with crusty bread.






- Posted using BlogPress from my iPad