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Country Bean Soup

 Country Bean Soup
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.
40 ServingsPrep: 25 min. Cook: 3-1/4 hours


  • 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


  • 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

2 of 2

Country Bean Soup (continued)

Directions (continued)

  • 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.