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three-bean-soup recipe

Date: Fri, 18 Aug 1995 07:17:19 -0400 (EDT)
 From: Laurie Thompson (llt@gwis2.circ.gwu.edu)
     This recipe makes a really good ff bean soup.  I make this in the
 crockpot, putting the beans in to soak the night before and simmering all
 day.  I rarely have exactly the beans called for, so end up substituting
 most of the time.  I've used black beans (which turn the other beans
 slightly purple, much to my 4-year-old's amusement), and navy beans
 successfully, although they take a little longer to cook.  I imagine the
 15-bean soup mixes would work also.  This has a spicy, smoky, barbeque-
 like flavor, reminiscent of baked beans.  I rarely measure anything and
 just add amounts that look right, especially spices in something like
 this.  It hasn't made any difference that I can detect!  It's also good
 over rice.  [I originally got this recipe off another cooking list; I hope
 the originator doesn't mind!]
 Three bean soup
 1/2 cup dry black-eyed peas, sorted and washed
 1/2 cup dry pinto beans, sorted and washed
 1/2 cup dry Great Northern beans, sorted and washed
 4-5 cups water
 1 large clove garlic, crushed
 1 large onion, finely chopped
 1 large carrot, thinly sliced
 1 large celery stalk, thinly sliced
 1/8 tsp ground cloves
 1 large bay leaf
 1 15-oz can  tomato sauce
 2 Tbls packed brown sugar
 1 Tbls apple cider vinegar
 1 Tbls molasses
 1/2 tsp powdered mustard
 1/2 tsp chili powder
 1/2 tsp celery salt
 1/4 tsp dried thyme
 1/4 tsp paprika
 3-5 drops Tabasco, or to taste
 1/4 tsp black pepper
 1/2 tsp salt
     Cover beans with water and soak overnight.  Drain and discard
 soaking water.  Add all ingredients and simmer until beans are
 kwvegan vegan