* choose from baby limas, black-eyed peas, garbanzo beans, kidney beans, navy beans, pinto bean, red beans
Soak the beans in cold water to cover overnight.
In a soup pot, heat the oil and saute the garlic, bell pepper, chili pepper, onion, carrot, celery, and pepper flakes for 5 minutes. Drain the beans and stir them into the pot along with the stock, tomatoes, tomato paste, vinegar, sugar, basil, oregano, thyme, and bay leaves. Bring to a boil, reduce the heat to low, cover partially, and simmer until the beans are tender, 2-2 1/2 hours.
Add water as needed to bring total batch to 9 cups.
Just before serving, discard the bay leaves and add cilantro to garnish.
Makes six 1½ cup servings
240 calories each
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