Sweet and Spicy Several Kinds of Beans Soup

Serves 8

1 ¾ cup different kinds of dried beans
3 Tablespoons olive oil
4 cloves garlic, chopped
1 green or red pepper, diced (I used a bottle roasted red pepper because it’s winter and there are no local peppers)
1 large fresh Anaheim chili pepper, finely chopped
½ inch of a jalapeño, finely chopped
1 yellow onion, diced
1 carrot, chopped
1 celery stalk, chopped
½ teaspoon crushed red chili flakes
4 cups low sodium chicken stock or vegetable stock
1 pound can crushed tomatoes
2 Tablespoons tomato paste
1 Tablespoon sugar
1 heaping Tablespoon dried basil
1 heaping Tablespoon dried oregano
1 Tablespoon red wine or balsamic vinegar
½ Tablespoon dried thyme
2 bay leaves
Salt and freshly ground pepper to taste
Large handful fresh cilantro, chopped

1. Sort through the beans and look for stones. Soak them overnight (or longer) in about a quart of cold water.

2. Heat the oil in a large soup pot. Add the onion, garlic, bell pepper, fresh chilies, carrot, celery, and crushed red chilies. Sauté until the onion starts to become translucent.

3. Drain the beans saving the bean water. Add the beans, tomatoes, tomato paste, stock, sugar, herbs, vinegar, and bay leaf. Bring to a boil and simmer partially covered for 2 – 2 ½ hours or until the beans are tender. I added about a cup of bean water near the end as the soup had cooked down a bit and thickened. Some beans break down faster than others and thicken the soup while others hold their shape. Try different mixtures. Discard the bay leaves. Season the soup to taste and sweep in the cilantro. Serve with a salad.

Recipe from http://recipe.kaiser-permanente.org