Shoshone Falls Black Bean Soup

We’ve finally found the perfect blend of Washington State black beans, chili powder, spices and sweet potatoes. After months of arduous testing, black bean soup twice a week, we’ve come up with a soup we love and hope you will too!

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You will need:

  • 1/2 lb of sausage, beef, pork or chicken

Package Includes:

  • Bean Mixture
  • 1 Spice Packet

Directions:

1. Look through bean and bell pepper mix for pebbles or other field debris. Soak beans (optional, directions inside).
2. Add 3 1/2 cups water to bean mix. *Cover and bring to a boil, reduce heat and let simmer until beans begin to soften, about 45 minutes.
3. Add the packet and cooked meat. Simmer another 30 minutes or until beans are fully soft.
4. Salt and pepper to taste. Serve topped with sour cream or shredded cheese.

Crockpot Directions:
Add 3 1/2 C. water, the entire soup mix and meat to the slow cooker. Cook on low for 6 to 10 hours, on high for 3.5 to 6 hours. Enjoy!

Instant Pot Directions:
Reduce water by 1/2 cup. Add water, soup mix & meat to Instant Pot. Lock the lid and seal the valve, set to Soup Mode or High Pressure. Cook for 30 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy! 


How to Soak Beans

Place bean mix in a saucepan. Add 3 1/2 C. water, then soak for 8 to 24 hours. Keep the water and return to the directions after the asterisk*, or discard the water and add fresh water.
When adding fresh water, reduce water by 3/4 C if you soaked the beans for 8 hours or 1 1/4 C. if you soaked the beans for 24 hours.


Cooking Variations:

Smash it up: To get a creamier texture, smash up the beans with a potato masher, let simmer for 5 minutes before serving.
Switch up the Meat: Add 1/4 lb chorizo sausage.
Vegetarian: Prepare without meat, if desired, add meat substitute.
Vegetable Overload: Add fresh bell peppers or onions.

Bean Hints & Nutrition:
The USDA recommends that adults eat three cups of beans per week for the maximum health benefit. Beans are naturally low in total fat, contain no saturated fat or cholesterol, and are an excellent source of protein, calcium, iron, folic acid, and potassium.

Fun Fact: Beans are high in fiber and complex sugars that our bodies have to work hard to digest; this may cause gas. Over time increase the amount of beans you eat to help your body adapt.

You will need:

  • 1 lb of sausage, beef, pork or chicken

Package Includes:

  • Bean Mixture
  • 1 Spice Packet
  • 1 Beef Flavor Packet

Directions:

1. Look through bean and bell pepper mix for pebbles or other field debris. Soak beans (optional, directions inside).
2. Add 7 cups water to bean mix. *Cover and bring to a boil, reduce heat and let simmer until beans begin to soften, about 45 minutes.
3. Add both packets and cooked meat. Simmer another 30 minutes or until beans are fully soft.
4. Salt and pepper to taste. Serve topped with sour cream or shredded cheese.

Crockpot Directions:
Add 7 C. water, the entire soup mix and meat to the slow cooker. Cook on low for 6 to 10 hours, on high for 3.5 to 6 hours. Enjoy!

Instant Pot Directions:
Reduce water by 1 cup. Add water, soup mix & meat to Instant Pot. Lock the lid and seal the valve, set to Soup Mode or High Pressure. Cook for 30 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy! 


How to Soak Beans

Place bean mix in a saucepan. Add 7 C. water, then soak for 8 to 24 hours. Keep the water and return to the directions after the asterisk*, or discard the water and add fresh water.
When adding fresh water, reduce water by 1 1/2 C if you soaked the beans for 8 hours or 2 1/2 C. if you soaked the beans for 24 hours.


Cooking Variations:

Smash it up: To get a creamier texture, smash up the beans with a potato masher, let simmer for 5 minutes before serving.
Switch up the Meat: Add 1/2 lb chorizo sausage.
Low Sodium: Discard the beef packet and replace 2 cups of water with low sodium beef broth or simply add less of the beef packet to reduce the sodium.
Vegetarian: Prepare without meat, if desired, add meat substitute.
Vegetable Overload: Add fresh bell peppers or onions.

Bean Hints & Nutrition:
The USDA recommends that adults eat three cups of beans per week for the maximum health benefit. Beans are naturally low in total fat, contain no saturated fat or cholesterol, and are an excellent source of protein, calcium, iron, folic acid, and potassium.

Fun Fact: Beans are high in fiber and complex sugars that our bodies have to work hard to digest; this may cause gas. Over time increase the amount of beans you eat to help your body adapt.

Tidbits of History

Shoshone Falls is, truly, one of nature’s many wonders. Standing 212 feet tall, it is 45 feet taller than Niagara. The rim of the falls spread almost 1000 feet across in a broad horseshoe-shaped arc. In the summer, water trickles down its face but in the spring, water roars over the rim and crashes back into the Snake River.

Shoshone Falls is located five miles east of Twin Falls in South Central Idaho. The falls were given the nickname “Niagara of the West” in the early 1900s.

The many dams and irrigation projects on the Upper Snake have dramatically reduced the falls from their former glory, but they still amaze visitors. The best time to view the falls is in early spring when the snow is melting in the mountains and before the dams upriver siphon off much water.

Shoshone Falls has been the division between the Upper and Lower Snake for over 17,000 years. Geologists believe that the waterfall was carved during the Bonneville Floods. Before the many dams were installed on the Snake, Shoshone Falls was the furthest point of migrating salmon. Native American tribes gathered at the falls during the spring runs to catch and dry their year’s supply of salmon.

It is said that a person could throw a spear into the water at random and strike a fish every time. Today people still gather at the falls in the spring, but instead of fishing, they are simply marveling at nature’s glory.

For more information about visiting Shoshone Falls visit. http://www.tfid.org

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