Do you remember how you learned to cook? You might have watched family members in the kitchen as a child or took part in a home economics class in school. Once you got the basics down, you could experiment and try new things. The special touches or seasonal ingredients you add to recipes make them your own. There’s a sense of pride when your tinkering results in a recipe you’ll make again and again.
One of the easiest dishes to make your own is bean soup. It comes together quickly and requires only a few ingredients. A basic bean soup recipe gives you the canvas to play with your creativity in the kitchen. The combinations are endless and your culinary personality can shine through. You can add seasonal ingredients for a fresh twist or your favorite seasonings. Including leftover cooked chicken or ham can save you from leftover fatigue.
It doesn’t really need a recipe, although we give you the basics below to get started. Our version uses fully cooked Randall Mixed Beans with diced tomatoes and canned corn. Chicken stock is used for the soup base, but feel free to substitute vegetable stock to make it vegetarian. As you become acclimated, try to branch out with different combinations of bases, vegetables, and spices. Serve it with crusty bread for a filling meal.
Ingredients
- 4 1/2 cups Randall Mixed Beans
- 1 46-ounce can chicken broth
- 1 28-ounce can diced tomatoes
- 1 cup canned corn
- 1 teaspoon dried basil
Instructions
- Combine all ingredients in a large pot and bring to a boil.
- Reduce heat and simmer for 10 minutes. Add salt and pepper to taste.
- 8 servings
