This bag of dry beans has been in the cupboard from a good two years. I kept meaning to make something bean-filled using from-scratch beans, where you soak them overnight and no BPA is introduced into the system. Then, we got busy and stopped creating weekly meal plans. When you have to soak the food for eight hours before using it to make dinner, it sort of requires a plan. The beans were forgotten until my husband discovered them while reorganizing the kitchen.
The time was long past to create an uncanned bean dish. Enter this soup:
Bag of Miscellaneous Bean Soup
1 bag misc beans
3 chopped potatoes
3 chopped celery stalks
4 chopped carrots
7 cups water
5 tsp better-than bouillion (vegetable)
3 bay leaves
Onion and garlic powder to taste
Pinch cayenne pepper
1. Soak the beans overnight in water, rinse and drain.
2. Throw everything into a pot and let it simmer until the veggies are tender.
Add cheese if desired for a pseudo potato-cheese soup taste.
This was a simple recipe. One we should have made a long time ago, but every time I thought about making bean soup from dried beans, it was too late to soak the beans. This type of meal has to be planned ahead of time, but it’s worth the time and effort. Just good simple tastes for a tasty meal. We immediately purchased more bags of beans. Hopefully, we use them in a short time-frame that the last bag.