Vegetarian 15 Bean Soup

I wasn't willing to trust the bean soup seasoning packet to be vegetarian so this is the seasonings I came up with. I'm a "pinch here, pinch there" cook so you may need to adjust the seasonings to your taste. When cooking the beans, make sure they are tender before adding any acidic ingredients like tomatoes or lemon juice.

• Ready In: 2 hrs 45 mins
• Serves: 8
• Yields: 1 3/4 cups

Ingredients

• 1 7⁄8 lbs  15 bean soup mix (I use Bob's Red Mill 13 bean soup mix, 29 oz bag)
• 1  quart  low sodium vegetable broth
• 1  tablespoon olive oil
• 1  large onion, chopped
• 1  garlic clove, chopped
• 2  celery ribs, thinly sliced
• 2  carrots, thinly sliced
• 1 (15 ounce) can diced tomatoes, undrained
• 8  tablespoons lemon juice (about 2 lemons worth)
• 2  bay leaves
• 3  dashes Tabasco sauce
• 1  tablespoon oregano
• 2  teaspoons chili powder
• 2  teaspoons  ground thyme
• 1  teaspoon cayenne pepper
• 1⁄2 tablespoon ground black pepper
• 1⁄2 tablespoon salt

Directions

1. Soak beans overnight, or at least 8 hours. Drain and rinse.
2. Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
3. Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
4. When beans are done, drain half the cooking water.
5. Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
6. Serve with crusty bread or popovers.