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.