Simply the Best Bean Soup
Salt Lake City Showroom, Cathie Mooers
Makes 8 servings.
¼ cup each dried beans: Black-eyed peas, chickpeas, kidney beans, lima beans, pinto beans, red beans and small white beans (navy). If short of time, you can use canned beans.
¼ cup olive oil
2 cloves garlic, creamed
1 red bell pepper, seeded, divined, and chopped
1 yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk finely chopped
1 tsp dried red pepper flakes
4 cups chicken stock
1 can crushed tomatoes
2 tbs tomato paste
1 tbs sugar
1tbs dried basil
1tbs dried oregano
1tbs balsamic or red wine vinegar
½ tbs dried thyme
1 bay leaves
Sea salt and fresh ground pepper
½ cup fresh parsley or cilantro, chopped
Sort through beans, discarding discolored ones. Put beans in a bowl, add cold water to cover and soak in refrigerator overnight.
Heat large heavy pan over medium heat, add oil when pan is hot. Add garlic, pepper, onion, celery and pepper flakes. Sauté until onion is translucent, 2-3 minutes. Drain beans and stir into pot along with the rest of the ingredients, except parsley/cilantro. Bring to a boil, reduce heat to low, cover partially and simmer until beans are tender. If using canned beans, simmer about 15 minute.
Before serving, remove bay leaves. Season to taste with salt and pepper, and stir in parsley or cilantro. Serve.
