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Lucky Bean Soup Recipe

Photo by: Taste of Home

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This recipe is from a bean soup gift pack I developed as a fund-raiser for our church. We provide it along with the beans and a packet containing all the spices. The recipient just adds water and a can of tomatoes for a delicious pot of savory soup. -Doris Cox, South Orange, New Jersey

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14 Servings
Prep: 30 min. + standing Cook: 2-1/4 hours

Ingredients

1/4 cup each dried yellow split peas, lentils, black beans, great northern beans, pinto beans, baby lima beans and kidney beans
1/2 cup each dried green split peas, black-eyed peas and navy beans
8 cups water
1/3 cup dried minced onion
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
2 bay leaves
1 can (28 ounces) crushed tomatoes

Directions

Sort beans and rinse with cold water. Place the split peas, lentils and beans in a Dutch oven; 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 beans, discarding liquid.
Drain and rinse, discarding liquid. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.
Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).

Nutritional Analysis: One 1-cup serving equals 124 calories, trace fat (0 saturated fat), 0 cholesterol, 599 mg sodium, 23 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 very lean meat.

Lucky Bean Soup published in Taste of Home October/November 1996, p29

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