Bean Soup Mix Recipe
Bean Soup Mix Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
An attractive bag of this savory mix makes a tasteful gift for a teacher or co-worker— remember to attach the soup recipe with a decorative ribbon or cord.
MAKES:
48-60 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours 35 min. + standing
MAKES:
48-60 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours 35 min. + standing

Ingredients

  • BEAN MIX:
  • 1 cup each dried yellow split peas, green split peas, lentils, medium pearl barley, black-eyed peas, small lima beans, navy beans, great northern beans and pinto beans
  • SOUP:
  • 6 cups water
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 teaspoons chili powder
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • 1/2 pound smoked sausage
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon lemon juice

Directions

In a large bowl, combine bean mix ingredients. Divide into six batches, 1-1/2 cups each. Store in airtight containers in a cool dry place for up to 1 year. Yield: 9 cups of mix (six batches of soup-each batch makes 2-1/2 quarts and serves 8-10).
To make one batch of soup: Place 1-1/2 cups bean mix in a Dutch oven; cover with water by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain, discarding liquid. Return beans to kettle; add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.
Add the onion, carrot, chili powder, salt, pepper and cloves. Return to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add sausage, tomatoes and lemon juice; simmer 15-20 minutes longer. Yield: 8-10 servings.
Originally published as Bean Soup Mix in Country Woman Christmas Annual 1997, p45

Nutritional Facts

1 cup: 196 calories, 7g fat (3g saturated fat), 15mg cholesterol, 664mg sodium, 25g carbohydrate (6g sugars, 8g fiber), 10g protein.

  • BEAN MIX:
  • 1 cup each dried yellow split peas, green split peas, lentils, medium pearl barley, black-eyed peas, small lima beans, navy beans, great northern beans and pinto beans
  • SOUP:
  • 6 cups water
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 teaspoons chili powder
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • 1/2 pound smoked sausage
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon lemon juice
  1. In a large bowl, combine bean mix ingredients. Divide into six batches, 1-1/2 cups each. Store in airtight containers in a cool dry place for up to 1 year. Yield: 9 cups of mix (six batches of soup-each batch makes 2-1/2 quarts and serves 8-10).
  2. To make one batch of soup: Place 1-1/2 cups bean mix in a Dutch oven; cover with water by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain, discarding liquid. Return beans to kettle; add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.
  3. Add the onion, carrot, chili powder, salt, pepper and cloves. Return to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add sausage, tomatoes and lemon juice; simmer 15-20 minutes longer. Yield: 8-10 servings.
Originally published as Bean Soup Mix in Country Woman Christmas Annual 1997, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBean Soup Mix

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Pankajkumar User ID: 6786693 21018
Reviewed Sep. 12, 2013

"nice recipe..."

Loading Image