15-Bean Soup

America's Test Kitchen

• Ready In: 12 hrs
• Serves: 8

Ingredients

• 1  onion, minced
• 6  garlic cloves, minced
• 1  tablespoon  vegetable oil
• 2  teaspoons  minced fresh thyme (or 1/2 t. dried)
• 6  cups low sodium chicken broth
• 12  ounces white mushrooms, quartered
• 1 1⁄4 cups  fifteen-bean  soup mix (flavoring packet discarded, picked over, pre-soaked overnight, drained)
• 4  ounces bacon (about 4 slices)
• 1⁄2 ounce dried porcini mushrooms, rinsed and minced
• 2  bay leaves
• 8  ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
• 1 (14 1/2ounce) can whole tomatoes, drained and chopped medium
•  salt
•  pepper

Directions

1. Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
3. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
4. Let soup settle for 5 minutes, then remove fat from surface using large spoon.
5. Discard bacon and bay leaves.
6. Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
7. Season with salt and pepper to taste and serve.