Same for me - only I'm partial to 10 bean soup. I make my own mix and include pearl barley to thicken it. I have homemade soup almost every day for lunch with some sharp cheddar and saltines.
Here's a good combo for 10 bean soup: 1/2 cup each - reg. lentils, yellow lentils, green split peas, baby limas, reg. limas, black eyed peas, kidney beans, pearl barley, navy or great northern beans, pintos. Soak overnight with salt. Next day, add ham hock (or not) and simmer for 1 hour. Remove ham hock and cut off meat. Add 1 can tomatoes, 1-2 tsp. chili powder, ham meat and 2 T. lemon juice and simmer for one more hour or until beans are soft.
Sounds like a wonderful soup! I am a big soup guy - love em! Well, I love ‘em in the winter & fall mostly - nothing hits the spot like soup on a cooler day.
Of course I am in Las Vegas so that means a blustery 55 degrees!
Almost makes me want to publish my (somewhat lengthy) recipe for "Lowfat Portuguese Kale Soup) -- but that's a winter dish.
BTW -- FReepMail for you...
Mmmmm... I love bean soup, but that recipe really sounds extra good. Now where did I put that cornbread?
Minus the lentils and split peas — I can’t stand either — your bean soup sounds strangely like mine :)