Country Bean Soup Recipe
Country Bean Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to give this mix as a gift, layering the beans in a clear pint jar and attaching the soup directions with a festive ribbon. You'll find it's perfect to serve year-round.
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. Cook: 3-1/4 hours
MAKES:
40 servings
TOTAL TIME:
Prep: 25 min. Cook: 3-1/4 hours

Ingredients

  • 1 cup each dried black beans, dried yellow split peas, dried green split peas, dried black-eyed peas, dried pinto beans, dried kidney beans, dried great northern beans and dried lentils
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 smoked ham hock (about 1/2 pound)
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1 to 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1-1/2 quarts water
  • 1 can (8 ounces) tomato sauce

Directions

Sort beans, peas and lentils; combine in a large bowl. Divide into four equal batches, 2 cups each. Store in airtight containers in a cool dry place for up to 6 months. Yield: 4 batches.
To make one batch of soup: Rinse bean mixture with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until beans are softened.
Drain and rinse bean mixture, discarding liquid. Return bean mixture to pan; add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours or until beans are tender. Remove ham hock; cut meat into bite-size pieces and return to pan. Heat through. Yield: 10 cups per batch.
Originally published as Country Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p9

Nutritional Facts

1 cup: 547 calories, 3g fat (1g saturated fat), 6mg cholesterol, 370mg sodium, 96g carbohydrate (13g sugars, 29g fiber), 37g protein.

  • 1 cup each dried black beans, dried yellow split peas, dried green split peas, dried black-eyed peas, dried pinto beans, dried kidney beans, dried great northern beans and dried lentils
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 smoked ham hock (about 1/2 pound)
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1 to 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1-1/2 quarts water
  • 1 can (8 ounces) tomato sauce
  1. Sort beans, peas and lentils; combine in a large bowl. Divide into four equal batches, 2 cups each. Store in airtight containers in a cool dry place for up to 6 months. Yield: 4 batches.
  2. To make one batch of soup: Rinse bean mixture with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until beans are softened.
  3. Drain and rinse bean mixture, discarding liquid. Return bean mixture to pan; add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours or until beans are tender. Remove ham hock; cut meat into bite-size pieces and return to pan. Heat through. Yield: 10 cups per batch.
Originally published as Country Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p9

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towboat User ID: 4382381 41499
Reviewed Sep. 3, 2009

"bean soup made with lima beans"

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