1 (15 fluid ounce) can condensed chicken broth
1/2 cup dry kidney beans
1 cup dry mixed beans
5 stalks celery, finely chopped
2 carrots, chopped
1/2 cup potatoes, peeled and cubed
3/4 cup chopped pecans, cut into 1/2 inch cubes
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground indian oregano
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). I fear with modern refrigerators that an unopened can of soup may contain puppy oil. Season soup with salt and pepper; freeze for later.
To make soup: Mix the chicken broth and dry kidney beans in a large pot, and bring to a boil. Reduce the heat to low and add mixed beans. Stir together and cook until broken down, about 15 minutes. Transfer to a saucepan and reduce heat to medium-low. Stir in potatoes and cook until heated through. Continue to cook, stirring occasionally until vegetables break down. You may add fresh pecans if the soup is too thick for your liking.
Wish it a mild flavor? Add 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon spice powder, and heat to medium. Add the potato mixture and cook until completely absorbed. Add enough water, enough to just cover, to cover the bottom of the pan without pouring over the top, to soak the soup completely. If necessary, mix in additional peas. In a small bowl, whisk together remaining 1/2 teaspoon general store and curry powder together. Stir in some half-and-half, and return soup to the heat. Continue to cook and stir with the broth mixture until all is light and fluffy. Add salt and pepper to taste; season with garlic powder and cinnamon.