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This recipe is from the Women’s Bean Project using their 10-bean soup bag, which I found at a local grocery store (King Soopers).
The Women's Bean Project is a nonprofit organization, based in Denver, CO, that"helps women discover their talents and develop skills by offering job readiness training. With this stepping-stone toward success, these women are able to support themselves, their families, and create stronger role models for future generations."
To make this soup, just follow the super easy directions on the package:
Rinse beans and put them in a pot with water (to cover) with some chopped garlic and soak for 8 hours.
Drain the water and rinse the beans again. I put them in a Dutch oven on the stove and covered them with chicken broth and cooked on medium-low for 2 hours (while I did other stuff).
Add a 28 oz can of chopped tomatoes, chopped yellow and orange pepper (my choice) and let cook for another 45 minutes.
This is one of those recipes that you can start in the morning, check on it a few times a day, and wa-la, it’s ready for dinner. Actual hands on time is less than 10 minutes!
The end result was fantastic! Even my picky 15 yr old daughter loved it.
You can add a dollop of sour cream or handful of shredded cheese if you want. Lots of good quality carbs, fiber, and protein. All for a very low price and the satisfaction of knowing you are helping women break the cycle of unemployment and poverty. Now that’s what I call a win-win!
Want more plant-focused recipes? Take my 4-week self-study course, Transitioning to a Plant-Focused Diet and learn how to add simple, delicious plant-based meals to your daily routine.
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