This is my Mom’s Bean Soup and it is SO GOOD!
AND…you can throw it altogether in 15 minutes. My mom was so good at “throwing food together’. I don’t know exactly when she started making this or if her mother made it…but I can remember her changing and adapting the recipe over the years until it turned out just as she wanted it.
My parents used to manage a group of restaurants called Frontier Pies and this soup ended up on the menu because it is THAT GOOD. And sometimes something like this just HITS THE SPOT.
Here’s what you need along with a few spices…
Here’s the hardest part:
Chopping the veggies... ONIONS, GREEN PEPPERS and CELERY. Go for broke and put in as much as you want!
After the veggies are sautéed pour in everything else.
I don’t drain anything…
Stir up and add the spices: chili powder, oregano, cumin, salt, brown sugar and as much sriracha as you dare.
Now just stir and bring to a boil…cover and lower temperature and after 30 minutes you have a delicious soup!
ENJOY!
Bean Soup
Ingredients
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2-3 stalks celery, choppped
- 2 Tbsp olive oil
- 1 15 ounce Great Northern Beans, canned *or any white bean
- 1 15 ounce black beans, canned
- 1 15 ounce pinto beans, canned
- 1 15 ounce chili beans, canned
- 1 15 ounce red beans, canned
- 1 15 ounce diced tomatoes, canned
- 1 8 ounce tomato sauce
- 1 Tbsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1 Tbsp brown sugar
- dash sriracha **add more if you like
Instructions
- Heat oil in large cooking pot.
- Saute onions, green peppers and celery about 2-5 minutes until softened.
- Add all the canned beans without draining.
- Add canned diced tomatoes and tomato sauce. Stir well.
- Mix in spices and bring to a boil.
- Turn heat to low, cover and simmer for 30 minutes.
Notes
**COLLEEN MOTT APPROVED