Basic Multi-Bean Soup

The temperatures we get in mid-winter here in Eugene Oregon don’t dip below freezing very often. (Some years, we get a few snow days, and then it is glowing white and beautiful and snow play makes you sweaty inside your parka.) But. I’d argue that it FEELS colder on a damp, high-30’s day here, than on a sunny day after a snow in a cold-but-dry climates at high elevations. This is just the kind of soup you want on a winter day, but especially when you feel that deep chill.

Spread 3 cups mixed beans out on a baking sheet and check for any stones or debris. Soak overnight in plenty of water.

In Dutch oven, heat 2 strips bacon with 1/4 cup water over low heat. When water is evaporated, fat is rendered, and bacon is crisped, remove bacon and set aside. Meanwhile, make spice mix: (or do ahead to keep on hand)

• 2 tsp onion flakes
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp coriander
• 1/2 tsp oregano
• 1/2 tsp thyme

Add spices to the bacon fat and stir until combined and fragrant. Drain and rinse the beans, then add them to the pot with a bay leaf and 8 cups water. Bring to a boil, then reduce heat and simmer for an hour and a half or until beans are tender. Then add:

• 14 oz can crushed or diced tomatoes
• 8 oz can tomato sauce
• 1/2 tsp celery salt
• Additional salt and pepper to taste
• Vinegar or lemon juice to perk up the flavors

Crumble the cooked bacon and stir it in. Serve the bean soup with sour cream, cheese, and crackers.