Mixed Bean Soup Recipes

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

Steps:

• Place all ingredients except the beans into a large pot.
• Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
• Add the beans and simmer for 5 minutes or until hot.
• Serve with warm bread.
• I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.

Steps:

• To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
• To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
• To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

Steps:

• do the beans on a 1 hour soak- bring to boil for two mins then allow to sit for an hour.
• meanwhile chop the veggies- I chopped roughly and it turned out nice and stew-y.
• In large (5 qt.)stockpot, saute the onion and celery in the oil. Add the beans and the bay leaves and fill the pot with water to within two inches. After 45 mins, add the remaining ingredients and allow to simmer until the large beans are soft.

Steps:

• Pick through the dried beans and discard any shrivled or broken beans. Also watch out for tiny stones. You can use any mix of beans you like but my mix tends to inclue equal parts navy beans, pinto beans, and kidney beans.
• Put the beans in a large pot and add water enough to cover the beans by a good 3 inches. Cover and let soak for at least 8 hours or overnight. (alternately you can put the beans in a pot, cover with water, bring to a boil, cover and remove from heat, let stand for an hour. It yields a differnt texture but still yummy).
• Drain beans.
• Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.
• Add the 8 cups of water, bouillon cubes and beans. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.
• Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.
• Both beans and lentils should be soft at this point. If they are not let them simmer longer.
• Add salt and pepper to taste.