Recipe by Montana Heart Song
This is a soup I made for my special kids. Many had never had any fresh vegetables so every meal was chucked full of good vitamins.Canned fava beans and chicken base instead of ham base is delicious.
- 6 large carrots, washed and not peeled, cut in slices
- 8 stalks celery, sliced with leaves
- 2 cups dried cranberry beans, soaked overnight in water to cover or
- 3 (15 ounce) cans cranberry beans (any red bean or pinto bean)
- 2 quarts water
- 1⁄2 teaspoon baking soda
- 1 cup water, additions during cooking
- 1⁄4 cup margarine
- 1 tablespoon dried cilantro
- 2 bay leaves
- 2 tablespoons sysco ham soup base
- 1 teaspoon pepper (optional)
- 2 dashes chili powder
- 2 cups tomato juice or 15 ounces tomato sauce
- 1 teaspoon sugar or 1 teaspoon sugar substitute
- 1 cup shredded cheddar cheese
Directions See How It's Made
- In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours. Add water to always make two quarts.
- Make sure the beans are soft.
- Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
- Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
- Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
- Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired. Stir until blended.
- Cook for 10 more minutes.
- Ladle in bowls with a spoonful of cheddar cheese on top.
- Serve with crackers.
- Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done. Cooking time for this recipe is for dry beans. Canned beans cuts the time to one-third.