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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
  • Total Time
    Prep: 30 min. + standing Cook: 2-1/2 hours
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 1 package (12 ounces) mixed dried beans
  • 8 cups water
  • 1/2 pound ground beef, cooked and drained
  • 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.
Nutrition Facts
1 cup: 162 calories, 2g fat (1g saturated fat), 11mg cholesterol, 790mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 12g protein.

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