Seventeen Bean Soup

In the dried bean section of your grocery store, look for pre-mixed dried beans. My favorite is the 16 bean blend from "Ham 'n Beans". I usually double this recipe and use 1 pound of the pre-mixed and 1 pound of Great White Northern beans. You can also make your own dried bean mix, including black beans, navy beans, chickpeas, kidney beans, lentils, lima beans and some pearl barley.

The recipe calls for grated orange peel, which is fine, but if I have it I add one or two tablespoons bitter Seville orange juice instead.

Rinse beans well. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add 3-1/2 cups stock.  (The quality of the soup depends on the stock.  The best batch I've made used a stock made out of leftover roasted fresh ham.) Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours.

Heat oil in heavy skillet over low heat. Add onion, sherry and garlic. Cover and cook until onion is soft, stirring occasionally, about 15 minutes. Add dried tomatoes (optional), bell pepper, carrot, celery, cumin and coriander. Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in orange peel (or bitter orange juice), pepper and 1/4 teaspoon red pepper flakes if desired.  Top each with dollop of sour cream or yogurt. Garnish with chopped cilantro and serve.  Diners may want to add salt and/or hot pepper sauce.

Yield: 6 servings