Ingredients

1 pound fifteen bean soup mix
1 Tbsp. vegetable, olive or canola oil
1 huge red onion roughly diced
3 large garlic cloves minced
2 bunches scallions chopped
1 tsp. dried basil Or 1 Tbsp. fresh basil
1 tsp. dried oregano Or 1 Tbsp. fresh oregano
1 tsp. dried thyme Or 1 Tbsp. fresh thyme
1/2 tsp. freshly ground white pepper
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1/4 tsp. red pepper flakes 1/4 to 1/2
Zest of 1 lemon or lime
1 Tbsp. rice wine vinegar, balsamic vinegar, Or Chinese red vinegar
2 quarts vegetable stock Or 2 quarts water with 2 Tbsp. Vegetable stock base

Cooking Instructions

Pre-prep beans according to package directions by soaking in water overnight or simmering them in water for an hour, draining the water and reserving the beans in a colander. Sauté onions in oil for 5 to 8 minutes over medium heat until they are soft. Add minced garlic, scallions and all of the herbs and spices, including the zest, stir and heat through for about 2 minutes. Add vinegar and stir then add beans, stock or water and base or plain water. Cover pot and bring to a boil. Lower heat to simmer. Cover pot again and allow to simmer for 1 1/2 hours. Check for level of liquid occasionally. Add additional stock or water if soup appears too thick for your taste. Check beans for tenderness. If not soft, cook at simmer for another 1/2 hour.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)