Fall has arrived in our part of the country and the cool, crisp weather makes me crave one thing - a comforting soup. Here's a hearty soup recipe you can make entirely from food storage. It's even better with some smoked sausage added in, but you can certainly leave it out.
According to this food storage calculator, you should store 5 lb of dry soup mix per adult per year and 1 lb per child (under age 7). I'm storing a lot of 15 Bean Soup Mix.
This soup is delicious and even my pickiest child has been known to eat it occasionally, depending on the phase of the moon. I usually leave the seasoning packet out because it contains unpronounceable ingredients, but you might consider using it if you do not add meat to your soup.
15 Bean Soup - My variation on this recipe
1 pkg 15 (or 16) bean soup mix, with or without the seasoning packet
1 onion, chopped (or dry onion)
1 T. minced garlic (or dry garlic/garlic powder)
2 t. Lawry's seasoning salt
Salt and pepper to taste
1-14 oz. can diced tomatoes
Oregano and Italian seasoning to taste
Drizzle of Olive Oil
1 lb of smoked sausage, cut into large-ish pieces or a meaty ham bone
Pick through and rinse the beans, discarding any stones, twigs, or other flotsam and jetsam. Place the beans in a 6 qt slow cooker (ie. Crock Pot) and cover with water to about 2 inches above the beans. Add in remainder of ingredients. Cook on low for 8 to 10 hours or until you have gone mad from the savory smells wafting from your kitchen. Adjust salt and pepper to your taste. If you used a ham bone, slice meat from bone and stir into beans. Serve with Tabasco sauce and/or a sprinkle of Parmesan cheese. I make garlic bread to go along with this, but it would also be lovely with cornbread.