Saturday, September 20, 2014

13 Bean Soup from Bob's Red Mill Mix

The soup is rich but heart healthy because there is only 5 mg of sodium per serving which is considered 0% of daily allowance. The following recipe is directly from the back of the package.
Start with an overnight soak of 2 cups of beans, then in the morning, drain, rinse, repeat till water runs clear/clean 
The bag is 29 oz so that's approximately two portions (give or take an oz or so) 
I didn't have a ham hock but I did find a thick slice of ham with bone in. I only used about a quarter, which is just shy of 210 mg of sodium but then divided among the 8-10 potions in the finished soup 
Bring to a boil in 2 1/2 quarts of water, then turn to simmer for 3 to 3 1/2 hours 
Finally add - 1 tablespoon of Chilli powders, 1 cup of diced tomatoes (can or fresh), 2 cloves of fresh garlic and simmer another 30 minutes 
I served it in a bowl with fresh parsley from the garde, scallions, a dollop of sour cream and a squeeze of lime juice. Paulie had his with just parsley, scallions and a few dashes of Malt Vinegar. Enough leftovers to have for lunch over the weekend or stash two portions in the freezer for a lazy dinner night during the week.
Easy, tasty and very satisfying.

4 comments:

  1. Beautiful soup! Do you want my bread recipe?

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    1. Absolutely! After seeing how much sodium is in the store made bread I am resigning myself to making it at home again. Now that it's not sweltering hot, I don't mind having the oven on or the bread maker going.
      :) Natasha

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  2. Yum. I'm in the works making Italian Tortellini today. I just love this time of year. TFS Natasha.

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    1. That sounds lovely, I am having a bowl of leftover soup for lunch today. Something very comforting even being around a steaming cup/bowl of soup. It's like a culinary hug.
      :) Natasha

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