This hearty, flavorful soup is easy to make using your favorite vegetables. Try any or all of the following: diced and dried carrots, onions, celery, green beans, roasted corn, mushrooms, raw or roasted bell peppers, tomatoes, and potatoes.
Makes 4-6 servings
½ cup dry beans, such as black, red, or pinto
6 cups water, or as needed
2 cups dried vegetables pieces
½ cup dried pasta or rice
1 tablespoon dried tomato powder
1 teaspoon dried herbs, or to taste
½ to 1 teaspoon salt, or to taste
¼to ½ teaspoon freshly ground black pepper, or to taste
- Rinse beans under running water. Place in a large saucepan with water, bring to a boil over high heat, and boil for 2 minutes. Turn off heat, cover, and let stand for 1 hour.
- Add dried vegetables to soaked beans. Cover and bring to a simmer over high heat. Reduce heat to maintain a gentle simmer and cook for 20 minutes, or until beans are almost tender.
- Add pasta or rice, dried tomato powder, herbs, salt, and pepper. Simmer another 10 minutes, or until beans, vegetables, and pasta or rice are tender. Taste soup and correct seasoning with additional herbs, salt, and pepper.
For more information about food preservation methods and recipes, see the book The Home Preserving Bible by Carole Cancler, available from booksellers everywhere.
