15 BEAN SOUP
(serves 12)
Ingredients:
*1 (20 ounce package) 15 bean soup mix
*2 quarts water
*2 (32 ounce) containers chicken stock
*1 quart stewed tomatoes
*1/2 pound kielbasa, chopped
*1 pound chicken breasts, cooked and chopped
*1 large onion, chopped
*3 stalks celery, chopped
*3 carrots, peeled and chopped
*3-4 garlic cloves, minced
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper
*1 teaspoon dried oregano
*1/2 teaspoon dried basil
*1 1/2 teaspoon dried parsley
*1 bay leaf
*1/2 teaspoon chili powder
Directions:
~Remove season packet (if included) from bean soup mix and toss it out.
~Place beans in a large stock pot and over with 2 quarts water.
~Cover and allow to soak for 8 hours or overnight.
~Drain water from beans.
~Rinse beans and return to stock pot.
~Add chicken stock and bring to a boil.
~Reduce heat and simmer uncovered for 4-5 hours (taste the larger beans and see if they are tender).
~Add remaining ingredients, except meats.
~Simmer for another 40-45 minutes or until veggies are tender.
~Add chicken and kielbasa and simmer until meat is hot 5-10 minutes.
~Remove the bay leaf and serve.
Instant Pot Directions:
~Remove season packet (if included) from bean soup mix and toss it out.~Press the sauté mode on your instant pot.
~Once hot add 1 teaspoon olive oil.
~Add onion, celery.
~Sauté for 3-4 minutes
~Add garlic and sauté for 1 minute.
~Add remaining ingredients.
~Put lid and set valve to seal.
~Pressure cook for 50 minutes.
~Natural release for 20 minutes and then quick release.
~Remove bay leaf.
~Mash some of the beans to thicken, if desired.
