I love this soup because it’s such a hearty (and inexpensive) meal that lasts all week. Yes, you do need to remember to soak the beans in water ahead of time. But you can just use the same pot you’re going to use to cook. Soaking the beans rinses away those pesky indigestible sugars that can cause gas.
Ingredients
- 20 ounces 16 bean soup bag
- 8 cups water
- ½ onion diced (~ 1 cup)
- 1 14.5 ounces can diced tomatoes
- 1 tablespoon chili seasoning mix
- 2 garlic cloves minced
- Salt to taste
- Hot sauce to taste (optional)
- Fresh parsley chopped to garnish (optional)
Directions
- Let beans soak overnight in some water to rinse.
- To cook, place beans in a pot with 8 cups water and onion.
- Bring to a boil and simmer for 2 hours.
- Add diced tomatoes, chili seasoning mix, garlic, salt and hot sauce.
- Continue to simmer for 30 more minutes.
