This year for the Super Bowl we had my extended family over for the game. The day before the big game, I whipped up a huge pot of this soup. It turned out delicious and garnered rave reviews from everyone from my 3 year old nephew M to my Uncle F.
This soup makes enough to feed 16, so it is perfect for a large group. However, if you can’t use it all at once, use this week’s Tuesday’s Tip and freeze enough for a couple meals. It will be your saving grace on a busy night!
Seven Bean Soup (can be made with Sausage or Vegetarian)
1 tablespoon vegetable oil
1 potato, peeled and cubed
1 onion, diced
2 carrots, peeled and cubed
2 celery ribs, diced
10 cups water
4 teaspoons Kosher salt
4 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon turmeric (optional)
1 – 15 ounce can light kidney beans
1 – 15 ounce can dark kidney beans
2 – 15 ounce cans black beans
1 - 15 ounce can pinto beans
1 – 15 ounce can black eyed peas
1 – 15 ounce can navy beans
1 – 15 ounce can Great Northern beans
1 – 28 ounce can crushed tomatoes
1 pound turkey sausage (optional)
In a very large stock pot, heat the oil to medium high and add the potato, onion, carrots and celery. Cook for 4-5 minutes or until slightly browned. Add the water, salt, oregano, cumin, garlic powder, pepper, and turmeric. Stir well.
Increase the heat to high. Drain and rinse all the beans before adding each can to the pot. (Side note: you can use any combination of beans you wish, you just want approximately 15 cups of beans total=5 cups of dried beans).
Stir well. Add the tomatoes. Stir again.
Bring to a boil and reduce to a simmer. Simmer for 1 hour.
If using the sausage, brown in a skillet and add to the soup at any point.
Serves 12-16.
SPC