The can of tomatoes has chunks of garlic. We were out of garlic when we made it, but turned out fine.

I’m a garlic fiend too, don’t get me wrong.

I’ve been on a bean kick since I found bags of 15 bean soup mix for less than $3. The creamy large Lima beans are my fave. I toss the ham flavor in the trash and make a batch with whatever I have on hand. The following batch was my favorite so far:

• 20 oz 15 bean soup - soaked overnight
• Two small white onions - diced and browned with a pinch of salt and sesame oil
• Eighth red cabbage chopped and browned in a skillet
• 2 celery stalks diced
• 6oz crimini mushrooms coarsely diced and browned - finely dice stems
• 6oz white button mushrooms coarsely diced and browned
• 1/4 cup textured veggie protein
• 1 heaping tbsp chili powder
• 1 can fire roasted diced tomatoes with garlic
• 1 tsp salt
• 2 tsp potassium salt
• 1 tbsp MSG
• Half tsp cracked black pepper
• Half tsp garlic powder
• Half tsp paprika

The biggest thing to remember is to make sure that you get the rehydrated beans in a good boil for at least 10 minutes to denature the toxic proteins, otherwise you’ll have an upset stomach.

Looks great, now the question: how do you pronounce it? In the Northeast US it’s often pronounced fahzool for some reason.