Fifteen Bean Soup
1 lb. 4 oz. 15 bean soup pkg. Follow directions on pkg. for soaking beans.
1 medium to large onion, chopped
1 medium to large clove of garlic, minced
2-3 Delmontes tomato stew, Italian style. I used 2, but think I'll use 3 next time. (There is also Mexican and Cajun style, so perhaps you could go with which ever suits your fancy.)
1 teaspoon chili powder
salt and pepper to taste.
After soaking beans overnight, drain the beans and add the remaining ingre-dients. (Do not drain tomato stew.)
Cook over low heat for several hours until beans are tender.
The reason I think I might use 3 cans of tomato stew next time is because each time it is reheated it seems to need a little more liquid. I guess the beans keep absorbing the juice.