I love soup. And I especially love bean soups. I'm sure I'm not the only one though, who struggles with using dry beans. I know that in "theory" they are easy to use. It's that whole, soaking them overnight and having them not taste like little rocks thing that makes it difficult for me.
At about $1.00 for a pound of beans though, it's pretty tempting to find a way to use them up. Am I right? Currently we are receiving WIC - which if you haven't done before means you get beans (canned or dry) every week or two. It makes no sense to me to get a can of beans (16oz) when I can get a bag of beans (16oz) that will multiply!
WIC (at least in our area) is now giving fresh fruit and veges as well, so the only things in here that weren't a WIC food were the $1.25 package of italian sausage (bought from a discount store), a dash (or 3) of garlic salt, can of tomato sauce, and the chicken bullion cubes.
So here's how I made our 16 bean soup after perusing a few different recipes online. :)
Soak beans overnight. I remembered around noon the day before and decided to let them soak for nearly 24 hours. I think this served me well. It meant that I didn't forget to do it after dinner when I was brain-dead from a long day. Around bedtime I realized that the water was almost all soaked in, so I added more. Make sure the water always covers the beans. You can always drain off the water, extra won't hurt.
The next morning drained the beans. Then I chopped celery (I would have added onion, but we were out), and added bit of garlic salt.
And I added 2 boullion cubes. Pour in six cups of water and bring to a boil for about an hour. Then let it simmer until the beans are soft. I was surprised, it did not take all day long. I thought it would. It's one of the reasons I don't make beans more often because I thought they were a "have to be home all day to cook it" food. Not so. And the great thing about soup, you can start it at 8am over breakfast and then turn it off for the day until just before dinner.
After the beans were soft, I added a can of tomato sauce and some (fried) italian sausage.
Seriously, this soup was delicious! And there's still half of it left, in the freezer! :)
But may I recommend Beano. ;)
So, in summary:
1 lb bag of 16 bean GOYA soup mix
Water to soak
2 T garlic salt
2 stalks celery, diced
2 carrots, sliced
2 chicken boullion cubes
1 can (16oz) tomato sauce
1 lb italian sausage
Soak, boil, simmer.