17-Bean Soup
Contributed byNancy Alonzo
Ingredients
- 1 1/2 cup 17-bean and barley soup mix
- 1 teaspoon dried basil
- 1 cup onions (chopped)
- 1 cup celery (chopped)
- 1 cup carrots (chopped)
- 1 cup bell peppers (chopped)
- 1 teaspoon dried basil
- 1 clove garlic
- 1 bay leaf
- 1/2 teaspoon Italian seasoning
- 1 can spaghetti sauce
- 2 tablespoon olive oil
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Instructions
Soak beans overnight (optional) and drain. Cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine all ingredients in a large pot and cover with water. Simmer, covered, about 1 hour to desired tenderness.
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