1 lb. 15 bean soup mix*
2 Tbsp coconut oil
½ yellow onion
2 cloves garlic
2 cups sweet potatoes
½ cup mini bell peppers, or orange/yellow bell pepper
½ package (5oz) Abott's Plant-based Spanish Smoked "Chorizo"
6 cups vegetable stock
1 15 oz. can diced tomatoes
½ cup SAUS® Do-Everything Sauce
Freshly cracked pepper
1/4 cup chopped fresh parsley
FOR SERVING optional
Red pepper flakes
*This is just a mix of 15 bean varieties in one bag, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.
The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
Mince the garlic and dice the onion. Add the garlic, onion and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
While the onion and garlic are sautéing, dice the bell pepper. Once the onions have softened, add the “chorizo,” sweet potato and bell peppers to the pot and sauté for about 5 minutes more.
Add the beans to the pot along with 6 cups of vegetable stock and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), SAUS®, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
Top with cracked pepper and more SAUS® to taste. Goes great with cheesy bread.