1 bag of soup mix (if it comes with a flavor packet, throw it away. The ingredients are scary.)
1 onion, peeled and diced
3 cloves chopped garlic
2 teaspoons of your favorite spice
rub
(OR: 1 teaspoon cumin, 1 teaspoon ground black pepper, 1/2 teaspoon paprika)
1 (15 ounce)can of Italian-style tomatoes
6 to 8 cups water or broth
Kosher salt (add the salt at the last minute, a teaspoon at a time, according to taste)
(OPTIONAL: if you'd like meat, you can use a leftover hamhock and 1 cup diced ham.
OR you can add a package of two of smoked sausage. I usually have the Aidell's brand in the house because they are gluten free.
We like chicken and apple sausage and cajun-style -- I use a package of each just because it provides tons of flavor.)
It is up to you how much water you use.
If you
want more broth, use more water, if you want it thick and beany, use less.
If you want to use broth and ooomph up the flavor, go for it.
The Directions.
For best results, put the beans into a large stock pot and fill with cold water.
Bring
this pot to a boil for ten minutes, and then remove it from the heat, cover, and let the beans sit and soften for 1 hour before plopping into a 6-quart crockpot.
This is also important to do if your soup mix has any red beans in them.
Red beans have a naturally-occurring potential toxin. It is rare, but boiling for 10 minutes will kill anything that might be lurking.
Drain the beans, and place them into your empty slow cooker.
Add the rest of the ingredients -- stir to combine.
Cook on low for 8 to 10 hours, or even longer --
Soup tastes the best the longer you cook it, and it tastes even better the next day.
The Verdict.
this was healthy, filling and flavorful. I am thrilled to have lunch for
the next week.
The kids picked out their favorite beans and liked that I sprinkled parmesan on top.
