Fall has definitely arrived here in Atlanta! Chilly mornings, bright sunshine, and the changing colors of the leaves gets me in the mood for soup. This recipe is from my friend, Amy, who is a bright ray of sunshine herself! Thanks, Amy, for sharing it with me.
Rinse and drain 1.5 lbs of 13-Bean Mix and soak overnight.
Next day, in large crock pot, add soaked beans that you have rinsed and drained again.
Add 1 small onion diced or 1 Tablespoon dried minced onion, 2 teaspoons chili pepper, 1 teaspoon paprika, and 1 teaspoon salt.
Add water (or vegetable broth or chicken broth) until it covers beans by 2 inches.
Cook on low for 8 to 9 hours.
Stir in 1 large can (28 oz.) crushed tomatoes and 1 can (15 oz.) petite diced tomatoes.
Add fresh garlic (as much as you like) through a press and salt to taste.
I have found that this is a great basic recipe that you can “dress up” by adding any kind of fresh or frozen vegetables or cooked meat. Try cooked chicken, corn, and sliced okra. Or, cooked ground beef, diced potatoes, carrots, and green beans. The possibilities are endless…
Looks awesome!
I have been wanting Amy's recipe...thanks for sharing!