Oldie but goodie: This recipe for 15 Bean Soup will warm your body and soul.


By SARA VANDEN BERGE


We are not the superstitious type so I usually skip making a pot of those black-eyed peas that can be found boiling on stovetops across America on New Year’s Day.


(But just to be safe, we did dart over to a friend’s house for a bowl).


Instead, two days after kicking off 2021, I cooked up a double batch of 15 Bean Soup my mom has been making for years.


The recipe is no big family secret; it’s found right on the back of a bag of Hurst’s HamBeens 15 Bean Soup.


There is a Cajun version too, but we like the original.


And although the directions, say that ham is optional, I wouldn’t dream of making a pot without it. That’s the best part!


A piping hot bowl of this comfort food will not only warm those cold hands, it will warm your soul.


WHAT’S IN IT


1 bag of 15 Bean Soup (recipe on back)


I cup chopped onion


1 14.5-oz can diced tomatoes


1 tsp chili powder


Juice of 1 lemon


1-2 gloves minced garlic


Optional: one pound of ham or ham hocks.


There is a traditional recipe that calls for soaking the beans overnight, but I am usually never that organized so I stick with the quickcook version.


And with that, you can have it made in about two hours! Enjoy!