Bean Soup

Ingredients (Serves 6-8)

• 1 7/8 lbs 15 bean soup mix (I used the 8-bean soup mix from my CSA – about 5 1/2 cups)
• 1 quart low sodium vegetable broth
• 1 tablespoon olive oil (you can use veggie broth or water to sauté instead – I used broth)
• 1 large onion, chopped
• 1 garlic clove, chopped
• 1 box frozen chopped spinach, or 10 oz of fresh, chopped spinach (I used fresh – 2 bunches organic spinach)
• 2 carrots, thinly sliced (I used leftover shredded carrots from Healthy Veggie Muffins)
• 1 (15 ounce) can diced tomatoes, undrained (I used fire roasted with garlic)
• 8 tablespoons lemon juice (about 2 lemons worth) – this makes it!!
• 2 bay leaves
• 3 dashes Tabasco sauce (Didn’t have any so I used a big squirt of Sriracha)
• 1 tablespoon oregano
• 2 teaspoons chili powder
• 2 teaspoons ground thyme
• 1 teaspoon cayenne pepper
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon salt (optional)

Instructions

• Soak beans overnight, or at least 8 hours. Drain and rinse.
• Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (or more) (Can also cook in slower cooker or pressure cooker.).
• Shortly before the beans are done, saute onion and garlic in oil (or veggie broth) until slightly brown.
• When beans are done, drain half the cooking water.
• Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.

Beans are cooked, adding in remaining ingredients (except spinach)

Added chopped spinach

Delish!!