According to Jewish Law and Lore there are two fast days in the summer, and I love to break my fast on vegetable soup.
Usually, I make a split pea soup, but I didn't have any peas on hand. Instead I found a package of mixed beans, which, as you can see, included:
I checked them for bugs and stones and then left them to soak in hot, boiling water. After it cooled, I poured out the water and added more. I've read that beans are digested better if you change the water. Whether it's true or not, I don't know.
Since the beans began to get soft, it was time for stage two of the cooking. I added more boiling water to the beans and began cooking them for real, not just soaking.
In a larger pot, I put sliced onions, carrots and squash and sauteed them in vegetable oil.
Once the vegetables were partially cooked, I poured in the beans, plus the bean liquid and cooked everything together.
Since I'm trying to cut the carbs, I added some tomato paste for extra flavor. That gave me a low carbohydrate Minestrone style vegetable soup. I added whatever seasonings smelled right to me, like salt, pepper, garlic, parsley. These are all standards I keep in my pantry.
It's funny how the soup sparkles. I guess the flash played on the oil. It really tasted good, and my husband even complimented me on it.
The best thing is that it is very easy to make.