Calico Soup Mix Recipe
Calico Soup Mix Recipe photo by Taste of Home
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Loaded with beans of all shapes and sizes, this colorful combination cooks up into a satisfying soup that;ll stand by itself or serve as a side dish. Pens Rhonda Letendre from Epsom, New Hampshire, "Not only do I give the mix away as a gift, I keep it on hand to make for my family, too. They love it!"
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 36 servings


  • 1-1/2 cups each dried lentils, baby lima beans, yellow split peas, red kidney beans, great northern beans, pinto beans, green split peas and navy beans
  • ADDITIONAL INGREDIENTS (for each batch):
  • 2-1/4 quarts water
  • 2 cups cubed fully cooked ham
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 medium onion, sliced
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 2 teaspoons salt
  • 1 teaspoon each dried marjoram, oregano, parsley flakes and Italian seasoning


  1. In a large bowl, combine beans; divide into six batches (2 cups each). Store in airtight containers. Yield: 6 batches (12 cups total).
  2. To prepare soup: Place one batch of bean mix 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 hour.
  3. Drain. Add 2-1/4 qts. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Add ham, tomatoes, onion, green pepper, garlic and seasonings; return to boil. Reduce heat; simmer for 45-50 minutes. Yield: 6 servings.
Originally published as Calico Soup Mix in Country Woman September/October 1998, p48

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