Lucky Bean Soup Recipe

4.5 5 8
Lucky Bean Soup Recipe
Lucky Bean Soup Recipe photo by Taste of Home
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Lucky Bean Soup Recipe

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4.5 5 8
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 2-1/4 hours
MAKES:
14 servings
TOTAL TIME:
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).
Originally published as Lucky Bean Soup in Taste of Home October/November 1996, p29

Nutritional Facts

1 cup: 124 calories, 0 fat (0 saturated fat), 0 cholesterol, 599mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

  • 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
  1. 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.
  2. 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.
  3. Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).
Originally published as Lucky Bean Soup in Taste of Home October/November 1996, p29

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dinglefritz User ID: 3129013 41599
Reviewed Dec. 31, 2013

"Excellent base for a good soup, but beans, herbs and tomatoes just don't provide the depth of flavor needed - I added a ham bone and Better than Bullion (chicken flavor) with the water. It's delicious this way."

MY REVIEW
kbussey User ID: 614681 30507
Reviewed Feb. 5, 2013

"I'm not sure what others see in this soup. It's bland and uninteresting in flavor. There is nothing "lucky" about it."

MY REVIEW
Michell408 User ID: 1234062 13078
Reviewed Jan. 20, 2011

"I have been making this soup for several years and LOVE it! I have given it away as a hostess gift in a jar and shared it with nearly 50 moms at a mothers group. The most important part is to NOT add the tomatoes until the beans are completely cooked. If you add them early the beans will not cook fully. Something about the acid in the tomatoes stops the beans from cooking even if you simmer for hours. So, just follow the directions and you should be fine :)"

MY REVIEW
DakotaCook User ID: 3819692 39115
Reviewed Sep. 23, 2010

"My family loves beans, and this soup is wondeful! All the beans fit in a quart jar, so I measured enough beans for 5 batches into jars, layering them so they look pretty! Now anytime I want to make this soup, I just have to grab a jar of beans instead of measuring them all out each time!"

MY REVIEW
joanswims User ID: 933100 9687
Reviewed Jul. 20, 2008

"used 1 cup diced onion instead of dried and it was terrific!"

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