Ten-Bean Soup

By mhatkinson

Ingredients

• 1/4 cup black beans
• 1/4 cup kidney beans
• 1/4 cup navy beans
• 1/4 cup pinto beans
• 1/4 cup great northern beans
• 2 tablespoons black-eyed peas
• 2 tablespoons chick peas
• 2 tablespoons baby lima beans
• 2 tablespoons fava beans, peeled
• 1/2 cup fresh cut green beans
• 2 quarts vegetable or mushroom stock
• 1 bay leaf
• 2 teaspoons dried thyme
• 2 medium onions, peeled and diced
• 2 large garlic cloves, peeled, smashed and diced
• Salt and pepper to taste

Details

Servings 3
Preparation time 55mins
Cooking time 100mins

Preparation

Step 1

Cover dried bean with cold water (4 inches) and soak 12 to 18 hours in a cool place. Drain. Place beans in large stock pot or soup kettle. Cover beans with 1 inch of vegetable or mushroom stock. Add bay leaf. Bring to a boil. Simmer all dried beans for 30 minutes. Remove bay leaf. Add green beans, onions and garlic. Simmer for another 15 minutes. Salt is added at the end. Do not add too early. Season to taste.

Any ten beans will do.