The bean soup is: every kind of bean imaginable, sorted, rinsed, and brought to a rapid boil with 2 quarts of water. Reduce heat, boil covered for 1 hour. Add chopped onions, celery, carrots, other vegetables if desired, 1 or 2 cans of diced tomatoes (with peppers, if desired), creole seasoning. Simmer another 40 minutes or more until beans are tender and vegetables are tender but hold together. Garnish with cilantro and serve with cornbread. The cornbread is from The Everyday Happy Herbivore cookbook. Good flavor. It might need a bit more salt than I used, and I want to add something to make it more moist, but crumbled into the bean soup, it was southern comfort food! I added corn kernels and diced jalapeno to the cornbread recipe.
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