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This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by.
Nutritional Facts 1 serving (1 cup) equals 149 calories, 2 g fat (trace saturated fat), 5 mg cholesterol, 210 mg sodium, 25 g carbohydrate, 9 g fiber, 10 g protein.
Originally published as Emily's Bean Soup in Country Extra September 1992, p47
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Reviewed on Feb. 21, 2010 by dbitler
This is our all-time favorite bean soup. The combination of beans in the directions is a nice mix of colors, shapes, and textures, but you can also be creative and use up whatever dried beans you have on hand or make substitutions according yto your taste. This recipe is a definite keeper with a permanent home in my recipe box.
Reviewed on Apr. 18, 2009 by hmbehrends
This was fantastic. I added several different types of beans but microwaved them for 15 minutes instead of boiling them. Then I used a crock pot for 8 hours. It was perfect!
Reviewed on Mar. 31, 2009 by choverstadt
I made this recipe but to save time used canned northern beans and also butter beans. I will making this again--it was so good!
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