17-Bean Soup

Source: Nancy Alonzo (2002)
Prep time: 15 minutesCooking time: 1 hourTotal time: 1 1⁄4 hours


1 1⁄2 c
17-bean and barley soup mix
1 t
dried basil
1 c
onions (chopped)
1 c
celery (chopped)
1 c
carrots (chopped)
1 c
bell peppers (chopped)
1 t
dried basil
1 clv
bay leaf
1⁄2 t
Italian seasoning
1 cn
spaghetti sauce
2 T
olive oil


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.