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Hearty Bean Soup

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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

Details

Preparation

Step 1

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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