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Ten Bean Southwest Soup With Cajun Spice

A home-style Ten Bean Southwest Soup With Cajun Spice made with Pinto Beans, Navy Beans, Kidney Beans, Black Beans, and Baby Lima Beans. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4
• 1/4
• 3 tbsp
• 1 tbsp
• 1
• 1/4 tsp

Method (preview)

1. 1

   In a clear, airtight, 4-cup container, layer the beans. In a small, self-sealing plastic bag, combine the seasonings. Attach the recipe.

2. 2

   PREPARATION: Rinse and pick over beans. Place in large pot with water to cover.

3. 3

   Bring to a boil and boil 5 minutes. Turn off heat, cover and let soak 1 hour.

4. 4

   Drain and add 8 cups fresh water and contents of seasoning package.

5. 5

   Bring to a boil, reduce heat and simmer, covered, 2 hours or until beans are tender.

6. 6

   Remove 1 cup beans and mash; return to pot and simmer, uncovered, about 40 minutes, until soup is thick.

7. 7

   Season to taste with salt and pepper.

8. 8

   OPTIONS: Recommend adding 1/4 cup Chipotle Barbecue Sauce to the 1-cup of bean mash; add fresh ingredients at that time, such as finely diced carrots, bell peppers, celery, tomatoes, peas, corn, and/or new potatoes.

9. 9

   VEGETABLE FLAKES: carrots, tomatoes, celery, cabbage, onions, spinach, sweet peppers, parsley

10. 10

    "2 quarts"