Fifteen Bean Soup

Posted By: masterchief - about 1 year ago
Tagged in: italian


After soaking beans overnight, drain the beans and add the remaining ingre- dients. (Do not drain tomato stew.) Cook over low heat for several hours until beans are tender. The reason I think I might use 3 cans of tomato stew next time is because each time it is reheated it seems to need a little more liquid. I guess the beans keep absorbing the juice.

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Ingredients

  • 1 lb. 4 oz. 15 bean soup pkg. Follow directions on pkg. for soaking beans.
  • 1 medium to large onion
  • chopped
  • 1 medium to large clove of garlic
  • minced
  • 2-3 Delmonte's tomato stew
  • Italian style. I used 2
  • but think I'll use 3 next time. (There is also Mexican and Cajun style
  • so perhaps you could go with which ever suits your fancy.)
  • 1 teaspoon chili powder
  • salt and pepper to taste.

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