Fifteen bean soup has always been a favorite of mine. As a vegan, I especially love it because it offers a vast variety of different nutrients and phytochemicals. Take a look at all the different beans this soup packs...
-Large Lima beans
-Garbanzo beans (chick peas)
-Baby lima beans
-Green split peas
-Yellow split peas
-White kidney beans
Protein, calcium and iron are the nutrients vegans need to take special care to include in their diets and just one cup of this soup has 20% of your daily iron requirement, 8% of your daily calcium requirement and 16 grams of protein! And it's SOOO easy to make. Here's how I do it...
2 packages 15 bean soup
2 cloves garlic, finely chopped
2 teaspoons salt
Pepper to taste
2 fresh tomatoes, diced
1 bunch cilantro, chopped
2 avocados, diced
Step 1: The night before you plan on making this, place the beans in a large bowl full of water and leave to soak overnight. This makes the beans a bit easier to digest, if you know what I mean.
Step 2: In the morning, drain and rinse the beans, then place them in a crock pot along with the garlic and fill the crock pot with water to 1 inch from the top. Turn the crockpot on high and cook for about six hours or longer, until the beans are soft and tender. You may need to add water periodically.
Step 3: There will be a seasoning packet in your bean bag. Throw it away. It has artificial ingredients and food additives that are hard to say. You don't need that. Just add the salt and pepper and stir. Your beans are now ready to serve. Garnish with chopped tomatoes, cilantro and avocados. My kids love to crumble tortilla chips on top (Nacho Libre-style), but since I'm more sophisticated, I like to eat mine like this...
Hope you enjoy this as much as we did tonight!
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-Tip Junkie's "Talk to me Tuesday",
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Kim's Tasty Tuesday and
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