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Heirloom Seven Bean Soup

Heirloom Seven Bean Soup


1/3 cup Calypso heirloom dried beans (black and white with a firm center)
1/3 cup Rattlesnake heirloom dried beans
1/3 cup Jacobs Trout Cattle heirloom dried beans (red and white speckled)
1/3 cup Great Northern White heirloom dried beans
1/3 cup Black Turtle beans
1/3 cup Tongues of Fire heirloom dried beans (red on red speckled)
1/3 cup Rice beans (small but tenacious white bean)
1 1/2 tablespoons whole cumin seeds
2 pounds ground chuck
2 tablespoons vegetable oil
4 cloves garlic minced
1 onion, chopped
2 1/2 tablespoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cocoa
1/2 teaspoon ground oregano
1/2 teaspoon cayenne pepper
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1 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 cups beef broth
1 - 28 ounce can stewed tomatoes
8 ounces sharp cheddar cheese, grated
1 cup sour cream
1 lime, thinly sliced
1/2 cup cilantro, minced

Cooking Instructions

In a medium mixing bowl, mix beans together, cover with cold water and soak overnight.

The next day:
In a large skillet over medium heat, sauté the beef in vegetable oil until it begins to change color but not turn brown. Lower heat, add the onion and garlic. Stir until fragrant. Add dry spices. Stir to combine and heat.

Drain beans. Place beans, beef broth, and tomatoes into a 7 quart slow cooker. Add meat and spice mixture. Set slow cooker on low, cover and cook for 10 hours.

Serve garnished with cheese, sour cream, lime and cilantro.

Serves 8 to 10.

Tip: Prepared in a slow cooker, it's easy to make for a crowd.

Equipment List

Fry Pan
Mixing Bowls
Chefs Knife
Chefs Knife
Mixing Bowls
Mixing Bowls
Fry Pan
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