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Mixed Bean Soup

 Mixed Bean Soup
Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia
10 ServingsPrep: 30 min. + standing Cook: 2-1/2 hours

Ingredients

  • 1 package (12 ounces) mixed dried beans
  • 8 cups water
  • 1/2 pound ground turkey or beef, cooked and drained
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    With Johnsonville Italian Sausage.

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  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup chopped celery
  • 1 tablespoon salt
  • 1 teaspoon dried parsley flakes
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Pepper to taste

Directions

  • Rinse and sort beans. Place beans 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 to 4 hours or until beans
  • are softened.
  • Drain and rinse, discarding liquid. Add water to the beans; bring to
  • a boil. Cover and simmer for 30 minutes. Add remaining ingredients;
  • bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours
  • or until beans are tender. Discard bay leaves. Yield: 10 servings
  • (2-1/2 quarts).

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Mixed Bean Soup (continued)

Nutritional Facts: 1 serving (1 each) equals 162 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 790 mg sodium, 24 g carbohydrate, 6 g fiber, 12 g protein.