13 bean soup – batch cooking

This recipe makes 8-10 servings of ’13 bean soup’. Perfect for meal prepping lunches for the week!

Ingredients:

• 1 x onion diced
• 1 x carrot diced
• 9 cups water
• 2 x russet potatoes
• 1 x cup frozen corn
• 1.5 x cups 13 bean mix (from Winco grocery store)
• 1 x large stalk of kale
• 1 x tablespoon garlic powder
• 1 x teaspoon chili flakes
• 1 x tablespoon cumin
• optional: add sea salt, to taste.

Instructions:

1. Sautée 1 diced onion and 1 diced carrot in 1 cup of water for 7 mins with the lid on.
2. Add 9 cups of water, 1 large leaf of kale, de-stemmed, chopped into small pieces, 2 russet potatoes diced with skin on, 1.5 cups of mixed beans, 1 cup frozen corn, and Cook on med-high heat for 25 mins. (I prefer soups on the dry side – more like a stew- if you prefer it to be more liquidy, add a cup or two more water)  Note: the 13 bean medley was purchased at the bulk bin section of Winco grocery store (Arizona) the beans are:  black-eyed peas, black beans, baby Lima beans, garbanzo beans, great northern beans, greens split peas, lentils, large Lima beans, light red kidney beans, small white beans, pinto beans, red lentils, small red beans, yellow split peas.
3. Add garlic powder, chili flakes, and cumin.