Christmas afternoon I started getting sick and I stayed sick for about a week. I had the flu and a cold and I seriously could not taste or smell anything. For me, not being able to taste my food was super sad. I really missed eating and all the flavors that make eating fun. The day that I was actually able to taste food again I made a blender roasted red pepper soup. It was seriously so amazing. The flavor was absolutely perfect. I wanted to incorporate that flavor into a soup that had a little more substance than just pureed red peppers. So I decided to use Hurst’s 15 Bean Soup as the base of the soup and then use creamy roasted red pepper puree as the broth. It was an excellent decision! I think you’re really going to like this one! The 15 bean soup has northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split pea, kidney, cranberry, small white, pink, small red, yellow split pea, lentil, navy, white kidney and black beans! Wow I didn’t even know like half of those types of beans before.
You can easily find the 15 Bean Soup® in most grocery stores. There is a recipe on the back of the package for Hurst’s 15 Bean Soup recipe and I’ve tried it and it’s super good. But if you just want to kick up the flavor a notch try this roasted red pepper version. For other ideas on how to use Hurst’s products follow them on Facebook. You can also scroll down to the bottom of this post to find all the recipes I’ve made using Hurst’s products.
- 1 (20 oz) package of Hurst’s HamBeens Brand 15 Bean Soup
- 7 cups water
- 1 lb ham, cut into cubes
- 1 tsp salt
- 2 red bell peppers
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Parmesan cheese, for topping
- The night before, place the beans in a large bowl. Save the seasoning packet for later. Cover the beans completely with water and allow to soak for at least 8 hours.
- Drain and discard water from beans. Place beans in a large slow cooker. Add in 7 cups of water and salt and ham. Cover and cook on low for 8-10 hours, or until beans are soft and tender.
- Slice red peppers into strips and place on a foil lined cookie sheet in one layer. Place in a 425°F oven and let roast for 30 minutes. Combine roasted red pepper and heavy cream in a blender. Blend until pureed. It will be a nice, bright orange color.
- Pour contents of blender into the slow cooker. Stir. Add in the contents of the seasoning packet (saved from earlier), garlic powder and onion powder. Salt and pepper to taste (I used 1/2 tsp salt and 1/2 tsp black pepper).
- Ladle into bowls and top with Parmesan cheese.
Ideal size slow cooker: 6 quart