Pass the Beano

When Mikey and I have the time and energy, we make a pretty awesome cooking duo. Tonight, Mikey made out of this world corn bread, while I made a yummy bean soup. It was so easy, too! You really must try it.

Easy, Peasy Bean Soup

1/2 c. each black beans, pinto beans, kindney beans, great northern beans
a handful of garbanzos
1 big onion
1 big carrot
2-3 stalks of celery
3-4 cloves of garlic
2 bay leaves, chili powder, cumin, salt, and pepper

*Pick through beans to remove any undesirables, rinse, and soak in 8 cups of water for 6 hours.
*Drain beans. Chop veggies into big chunks, mash garlic with the side of a big knife, and dump all in a pot together.
*Add bay leaves. Give the whole pile of goodies a good dusting of both cumin and chili powder. Do NOT add salt yet!
*Add enough water to cover by 1 inch. Bring to boil, cover and simmer over med-low heat for 45 minutes or so.
*Remove bay leaves and add salt and pepper to taste.
*Puree the whole kit-n-caboodle in a blender.
*Serve with your favorite bread type food. (I would personally recommend corn bread or wild rice bread sticks.)