Hearty 13 Bean Soup
1.5 pounds 13 dry-bean mix
2 medium potatoes (I used yukon gold), diced (1/2 cubes)
4 large carrots, sliced
1 medium bunch celery, sliced
2 medium-large yellow onions, diced
4-5 medium cloves garlic, minced
1 bunch kale sliced (I used half red and half green)
1/2 package (~6 oz) firm tofu drained and diced (1/2 cubes)
2 14.5 oz cans undrained tomato product (diced, stewed, crushed, etc.)
6-8 cups good strong (preferably homemade) vegetable stock (should have a good color to
it, nice dark brown)
1/2 - 1 tablespoon olive oil
2 large bay leaves
heavy dash oregano & basil
salt and pepper (more if your stock is watery)
Rinse and soak 13 bean mix overnight covered with cold water. Drain water and set aside.
Heat oil in large stock pot over medium heat (hot enough to sauté). Add onions and stir, cooking 3-5 minutes until soft but not brown. Add garlic, bay leaves, and spices and stir, cooking another 2 minutes. Add bean mix (drained) and stir for a minute. Add vegetable broth and bring to a boil, then cover and turn down to a simmer.
Let simmer for about an hour, stirring occasionally. When the beans are just starting to soften (are edible but still a bit crunchy...should be at this point), add the carrot, celery, and potatoes and stir.
If too much liquid has boiled off, feel free to add more stock or water. Bring back to a simmer and let simmer covered, stirring occasionally, for another 30 minutes or until the potatoes are getting tender.
Now add the kale, tofu, and tomatoes (with their juices) and stir through. Simmer for another 5-10 minutes covered, until the kale has wilted and the tofu is heated through.
Taste, and season to taste, salt and pepper, whatever spices you feel like, and serve, preferable with a good crunchy french bread.
When I made this, it made a massive amount of soup, so cutting the recipe in half wouldn't be a bad idea. Unless you're cooking for a large group, in which case it could be perfect.