As the weather slowly begins to improve, it is evident (especially at the hardware and garden stores) that we are getting into “vegetable season”.  People everywhere are starting to see their gardens take shape and the local Farmers’ Market has finally opened its’ doors.

On that theme, there couldn’t be a better time to introduce one of our newest packaged items: Hurst’s HamBeens® Vegetarian 15 Bean Soup. It takes our classic mix of bean varieties and pairs them with a delicious herb and spice blend that can be enjoyed year round, but is especially delicious with a load of fresh summer vegetables thrown in… and I figure what better way to show off 15 varieties of beans than with 15 varieties of vegetables.

When I brought up the idea for all these veggies, I received universally the same “how can you have that many” response. But as I walked through the grocery, it became apparent that finding 15 different vegetables for the soup wouldn’t be the problem… but which 15 veggies, that was the real question.

What you need:

1- Package Hurst’s® HamBeens® Vegetarian 15 Bean Soup

1/2 Cup of Each: Carrot, Green Pepper, Tomato, Onion, Zucchini, Yellow Squash, Mushroom, Potato, Celery, Spinach, Red Pepper, Brocolli, Sweet Potato, Asparagus, Corn

3-4 Cloves Chopped Garlic

2-3 Tablespoons Olive Oil

Salt and Pepper to taste

1. The first step is to rinse and sort through the beans. Check for any stones or debris and discard. Then place the beans in a large bowl or pot and cover with 2+” of water. Allow to soak overnight or for at least 6-8 hours. After soaking, drain the excess water and place the beans in a large soup pot with 10-12 cups of H2O. Bring to a rolling boil, then reduce the heat and simmer (covered) for 45-60 minutes. Check the tenderness of the beans at 45 minutes and continue to cook if still firm.

2. While the beans are cooking, saute the vegetables in batches (unless you have a HUGE pan) using some of the olive oil to coat the bottom of the pan. When they just become tender, add them to the pot of beans. Repeat until all vegetables (and garlic) are in the soup.

3. Once the beans are completely tender, stir in Hurst’s Vegetarian Seasoning packet and add salt and pepper to taste. Allow the soup to simmer for at least another 15 minutes prior to serving.

4. Serve hot with a loaf of crusty bread… Enjoy! (*This recipe is also delicious as a chilled soup.)

(Although it is made to be a vegetarian soup, I will no doubt use this item with meat and other proteins down the road because the seasoning packet is delicious and has different flavor than many of our other products.)

The sweet flavor of roasted red peppers, combined with these savory red lentils, form a soup that is pleasing to the palate– and the eye.

The first thing I noticed about these “Red Chief” Lentils was (obviously) their great color. Unlike their brown brethren (Delicious? Yes. Visually appealing? Not so much.), these beans might actually entice an eater to, well… eat. Contrary to most dry beans, lentils do not require soaking or an extended amount of time to cook. This makes them a great option for last minute cooks who still want to enjoy great tasting beans (without going down the mushy, aluminum-y, canned bean route).

What you need:

• 2 Cups Red Lentils
• 2 Cans Chicken Stock
• 3 Whole Roasted Red Peppers (can substitute jarred or canned)
• 1 Cup  Chopped Onion
• 1 Cup Chopped Carrot
• 1 Cup Chopped Celery
• 1 Cup Diced Potato (roughly 1 peeled Russet potato)
• 2 Teaspoon Cumin
• 2 Teaspoon Paprika
• 1 Clove Minced Garlic
• 8-10 Cups Water

1. Prepare all of the vegetables. Cut into similar sized pieces so they can cook evenly. They will all eventually end up pureed, so don’t worry too much about how they look.

2. In a large pot over med-high heat, add a couple tablespoons of oil (vegetable, olive, etc.). Once the pan is hot, add all vegetables and saute until they begin to brown and soften.

3. Rinse the beans under cold water, then transfer into pot along with the 2 cans of chicken stock and 8 cups of H2O. Bring mixture up to a boil, then reduce the heat and simmer uncovered for about 1 hour or until the lentils are completely soft and beginning to lose their shape.

4. At this point the soup is ready to be pureed. A submersion blender works great if you have one, otherwise pour the mixture into a food processor or blender and puree until smooth. Be very careful because the liquid will be extremely hot.

5. Stir in spices and let the soup simmer for another 10 minutes.

Serve hot with some crusty bread slices… ENJOY!