Mixed Bean Soup
Why I Love This Recipe
The original recipe appeared in the airline's monthly publication for flight attendants; it was submitted by ASA flight attendant Jenni Tennille. I've made this soup a few times, tweaking the recipe just a bit every time, and now it's even better than the original! (That is, of course, just my humble opinion.)
Ingredients You'll Need
1 can pinto beans,drained
1 can navy beans, drained
1 can kidney beans, drained
1 can black beans, drained and rinsed
1 can hominy, drained
1 can corn, drained
1 can diced tomatoes (DO NOT drain)
1 or 2 cloves garlic, minced
2 envelopes ranch or Italian dressing mix
1 to 1 1/2 quart water
2 or 3 whole stalks celery
garnish: croutons
Directions
Dump all canned ingredients into large pot and stir well.
Add both envelopes of dressing mix, stir well again.
Add 1 quart water and stir well again.
Add more water if desired.
Cut celery stalks in half, add to pot.
Bring to a boil, simmer 30 minutes.
Discard celery (it was just there because beans cooked with celery digest better, with less gas and tummy upset.)
Ladle into bowls and garnish with croutons.
Optional: omit crouton garnish and serve with crusty French or Sourdough bread.
