1 lb of any version of mixed soup beans, I used this heirloom bean blend, but you can get packages of 13 or 16 bean soup mixes.
1 piece of Kombu for soaking
1 tsp summer savory
8 cups vegetable stock (or 4 cup water, 4 cup stock or all water!)
2-4 onions, chopped yellow or Vidalia onions are great here
1 tsp savory
4-8 cloves garlic, minced
3 chilis minced
1 jalapeño minced
1 red bell pepper, seeded and chopped
2-3 stalks celery with tops, chopped
2-4 carrots, peeled and cut-up
1 tbsp of Tianjin vegetables
1/2 tsp of ground red pepper
2-3 dried bay leaves
2-3 sprigs of fresh thyme
small bunch of parsley, chopped and be added in the soup at the end, or added as garnish later.
1 14.5 oz can of diced tomatoes, undrained
juice of 1 lemon
Braggs Liquid Aminos to taste.
OPTIONALLY: other veggies as available, root vegetables such as parsnips, or taro (aka edo, or coco), turnips, ginger, fennel, celeriac, turmeric, potato, rutabaga, can also add in a green veggie like poi leaf or callaloo for the last 5-10 mins.
This time, I had poi leaf (Malabar spinach), taro, a large winter carrot, turnip. and mix of various peppers, not just one red pepper.
Soak the beans overnight, and pre-cook them in an Instant Pot for 15 mins.
In a separate pot, cook the onions with the garlic, peppers, turmeric, celery, herbs and spices. Stir frying until they are soft, add water as needed. I used a cup of water with a teaspoon of Yondu.
Add the carrot and root vegetables, and the veggie stock - if you use water, you'll need something else for flavor, like Better than Bouillon or miso.
Let it simmer for a half hour and then add the green veggie. I used Malabar spinach this time.
Evidently, you can fine tune just how hot and spicy you want it.