Lucky Bean Soup

Total Time

Prep: 30 min. + standing Cook: 2-1/4 hours


14 servings (3-1/2 quarts)

Updated: Oct. 22, 2022
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


  • 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.

Nutrition 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.