Mixed Bean Soup with Vegetables Recipe in Lodge Cast Iron Dutchoven
Cook two cups beans in a mixture of approximately 8 cups water and vegetable stock in cast iron pot for 3-4 hours on 350F.
I always throw a couple Bay Leaves into my water too.
Beans are done when they are almost softened enough to be edible.
Do not let the beans dry so check periodically to make sure water still covers them.
Move to the stove top. Add in a little more water if necessary. Add in the following ingredients:
- 1 T dried Thyme
- 1 generous tsp Fennel Seed
- pinch or two of of Cayenne Pepper
- 1 tsp sea salt
- 1 generous tsp garlic powder
- 1 generous tsp onion powder
- Freshly Ground Pepper to taste
Don’t hesitate to experiment with these measurements. We clearly like our Thyme, right?
Simmer on low covered for at least one hour. If there is too much water, slide the lid off to the side so it can evaporate. Serve with fresh bread.