Hearty Bean Soup

Hearty Bean Soup
Hearty Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup dried red field peas

  • 1/2

    cup dried kidney beans

  • 1/2

    cup dried black-eyed peas

  • 1/2

    cup dried green baby lima beans

  • 1/2

    cup dried black beans

  • 1/2

    cup dried navy beans

  • 1/2

    cup dried green split peas

  • 1/2

    cup dried great Northern beans

  • 1/2

    cup dried lentils

  • 1/2

    cup dried cranberry beans

  • 1/2

    cup dried pinto beans

  • 2

    (32-ounce) cartons chicken broth

  • 1

    large onion, chopped

  • 1

    cup chopped celery

  • 3

    cloves garlic, minced

  • 1

    (28-ounce) can diced tomatoes, undrained

  • 1

    (10-ounce) can diced tomatoes and green chilies, undrained

  • 2

    teaspoons chili powder

  • 1

    teaspoon salt

  • 1

    pound bacon, cooked and crumbled

Directions

1.In a large Dutch oven, combine field peas and next 10 ingredients; add water to cover. Bring to a boil over high heat; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain, and return bean mixture to Dutch oven. 2.Stir in chicken broth, onion, celery, and garlic. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 1 1/2 hours. Stir in diced tomatoes, diced tomatoes and green chilies, chili powder, and salt. Simmer 30 minutes. Ladle soup into bowls, top with crumbled bacon.

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