15-Bean Soup

Page 37

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Review

The smokey meaty taste of the bacon that was thrown in raw and discarded at the end added wonderful flavor without tasteless bits of meat floating around in the soup. Dried and fresh mushrooms added to the complexity of flavor. The addition of canned tomatoes and greens at the end (I substituted Mustard greens for Swiss chard) gave this bean soup a surprising fresh flavor making it more suitable for year-around dining. I used 19-bean mix as that was what I had on hand. The only change I would make next time is to cut the white mushrooms into spoon-size pieces. The quartered mushrooms were ridicuously large. Definately the best bean soup I have ever had.

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