10 Bean Soup Recipe

http://www.recipezaar.com/10-Bean-Soup-348965

SERVES 10-12 , 1 pot

Ingredients:
2 cups 10 bean soup mix, dry
2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
1 (14 1/2 ounce) can vegetable broth
3 cups water
1 (14 1/2 ounce) can diced tomatoes (with liquid)
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2-3 garlic cloves, minced
1 cup frozen green bean
1 cup frozen corn

Directions
1.Soak beans in water overnight. Drain the beans the next morning or afternoon.

2.In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.

3.Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.

4.Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.

5.Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.

6.Prep time is soaking beans overnight and chopping vegetables.

-----------------------------
Revisions: I didn't have green beans, so I omitted those. I did add ham chunks (or a ham hock would be better since you have the bone and the gelatin from the bones give a better, heartier flavor) and next time I think I'm going to add potatoes too. Also, it was ready after about an hour and half. So keep an eye on it and taste it every now and then.

Pros:

• Dried beans are SUPER cheap. 2 cups (about a lb) of the 10 bean dry soup mix was about $1.50 at Sprouts.
• It makes a lot of soup and the more veggies and stuff you add to it, the more it makes (obviously). This is a great recipe for cleaning out your vegetable bin. Throw whatever you want in!
• Very nutritous. Check out the link above, scroll down and you'll see a nutrition label on the left. FYI -- that's without the ham.
• The Chicken and Veggie broth made everything really flavorful. Better than just using water.

Cons:

• I felt like something was "missing". Not sure exactly what, though. Maybe potatoes will help or if I made it with a ham bone next time-- maybe that'll give it a rounder flavor. It was good and very filling... but I don't know... It just felt like it lacked a little something.
• I like my veggies with more texture. Since these veggies cooked for so long, they lost their crunch. Next time, I will add the veggies about 20 minutes before serving.
• More of a stew then a soup. Which I actually really liked. But just FYI for someone who is looking for an actual soupy-soup. This is much heartier. Not a lot of broth. I would call it a "Stoup" (thank you Racheal Ray). If you want it to be more soupy, take a hand held blender to it for a second or two.