Feaston’s 17 Bean Soup

Dinner is finished. Kitchen closed.

It was soup night. Seventeen bean and barley soup mix from Trader Joe’s. But you missed it, so no soup for you.

Hurry and count before I eat it.

Hurry and count before I eat it.

First of all, welcome to the Feaston cooking blog. It’s pronounced Feast-in, like Easton, Pa., where your cooks live. Bear with us while we spice up the flavor of our site. We haven’t gotten around to photos yet, so stay tuned. UPDATE: Obviously we got to the photos. Enjoy them.

While throwing around some ideas for the premier post, Michelle mentioned something about pizza bagels. It sounded delicious, but your cooks thought since we enticed you with soup we should clue you in to the recipe.

What follows are the basics from the back of the soup mix package. We, of course, made a few adjustments, which are noted below.

  • 2 cups TJ’s17 Bean and Barley mix
  • 2 – 32 oz. vegetable broth
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 cup bell pepper, chopped
  • 1 tsp. dried basil
  • 1 clove garlic, crushed
  • 2 Tbsp. olive oil
  • 1 bay leaf
  • 1/2 tsp. Italian seasoning
  • 1 can TJ’s canned tomatoes
  • Salt and Pepper to taste

Your cooks upped the garlic to three cloves, added a whole diced jalapeno ( with seeds) and, not knowing what kind of tomatoes Trader Joe’s cans or in what sizes they might be available, we just tossed in a 28 ouncer of coarsely crushed tomatoes – any brand will do. In fact, any kind of canned tomato that isn’t whole will do.

Step 1: soak the dried beans. It will minimize gas (!) and cut down on overall cooking time (!!). This can be done overnight, in  an uncovered sauce pan, or by covering the beans with cold water – three times the amount of their volume. For those who fail at math: 6 cups for the entire package. Bring the water to a boil, then lower the heat and cook the beans, uncovered, for two minutes. Remove the pan from the heat and soak the beans for one hour.

Once your beans are soaked, rinse and drain them and cover them with 4 cups of vegetable broth in a large soup pot and cook over medium heat. In a separate pan, cook the onion, celery, carrot, bell pepper, basil and garlic (and jalapeno, if using) in olive oil until soft and sweaty. A little salt and pepper here can’t hurt.

Transfer the veggie mixture to the soup pot along with the remaining ingredients. Cover with more broth (about another 2 cups for a truly soupy consistency, less for a thicker concoction). Simmer covered for one hour until the beans reach a desired tenderness (this actually ended up taking close to two hours, but luckily, we made ahead). Adjust the liquid levels to suit your taste. Salt and pepper, if so desired.

This soup keeps incredibly well in the refrigerator for up to a week and in the freezer for several months. Great with cheese on top or grilled cheese on the side.

Oooy gooy goodness.

Oooy gooy goodness.

In case you were wondering, we’re going to spill the beans. Here’s a list of those in this yummy soup:

  • baby lima beans
  • black turtle beans
  • blackeye peas (Fergie not included)
  • dark red kidney beans
  • garbanzo beans
  • great northern beans
  • green lentils
  • green split peas
  • large lima beans
  • light red kidney beans
  • navy beans
  • pink beans
  • pinto beans
  • red lentils
  • small red beans
  • small white beans
  • yellow split peas

There are 17. We counted. We’re good at math.

Makes 8 generous servings

  • 2 cups TJ’s17 Bean and Barley mix
  • 2 – 32 oz. containers vegetable broth
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 cup bell pepper, chopped
  • 1 tsp. dried basil
  • 3 cloves garlic, crushed
  • 1 jalapeno, diced
  • 2 Tbsp. olive oil
  • 1 bay leaf
  • 1/2 tsp. Italian seasoning
  • 1 – 28 ounce can coarsely crushed tomatoes
  • Salt and Pepper to taste

Begin by soaking the dried bean and barley soup mix in six cups of water overnight or quick soak by bringing the water to a boil and then turning heat to low. Cook the beans uncovered for two minutes. Remove from heat and let soak for one hour.

Cover the pre-soaked beans in 2 cups of vegetable broth in a large soup pot and cook over medium heat. In a separate pot, heat up oil and add onion, celery, carrot, bell pepper, basil, garlic and jalapeno. Salt and pepper to taste and cook until all are soft.

Transfer the cooked vegetables to the soup pot and add the remaining ingredients. Continue to simmer for one hour or until beans reach desired tenderness. Adjust the amount of broth to your liking and salt and pepper to taste.

Serve with cheese on top or grilled cheese on the side.

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1 Comment

Filed under Dinner

One response to “Feaston’s 17 Bean Soup

  1. I love this TJs soup and usually add zucchini to the recipe! I’ll try the jalapeno next time.

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