We link cooking healthy foods with subjects we are studying. It is fun and delicious!
We used the beans from a science sorting activity to make an excellent soup.
Any 2 cup package of dried beans may be used. We used a mixture, but the U.S. Senate serves a tasty version made with navy beans that you might want to try. Dried pinto or black beans work well, also!
Pour in enough water to cover the beans with at least an inch to spare and bring to a boil. Add 2 T. lemon juice. Cover, turn off heat and let soak for about twenty-four hours. Drain beans and rinse well.
Add fresh water to a level an inch above the beans and 2 T. garlic powder, 2 T. salt, 1 tsp. thyme, and 1 tsp . cumin or chili powder. If a flavoring packet came with your beans, you might want to add that instead of these spices.
Add 1 bay leaf, 1 T. lemon juice, and 1 tsp. pepper. Bring to a boil and simmer. While simmering for one hour, you may add one or any of the following optional items: � cup diced bacon, 1 cup of diced ham, or a ham bone. During the last � hour of simmering, add � cup diced carrots, � c. diced onions, and � c. diced celery. If you have time, you may saut� the vegetables in butter or canola oil before you put them in the soup. Add more or less of any of these ingredients to suit your own taste. If you prefer really soft beans, simmer longer. Keep an eye on the beans and be sure they are always covered by an inch of water. Add more water as needed.
When soup has cooled, you may correct (change) the seasoning by adding salt or pepper to suit your own taste. Remove bay leaf before serving. If you can wait, soup always tastes better the next day.
Makes enough to give samples to 40 fourth graders or will feed a family of six.