9 Bean Soup Recipes

9 BEAN SOUP

Steps:

• Soak bean mix in water. (15mins).
• In a LARGE saucepan mix Vegetable oil, onion garlic, and celery.
• Saute mix till celery become translucent.
• Dry bean mix, and add beans, broth and tomatoes (do not drain tomatoes juices) to the saucepan.
• Cook for 2 hours 1/2 stirring about every 20 minutes.

9-BEAN SOUP

Steps:

• Gather the ingredients.
• Soak the navy beans , white lima beans, black beans, kidney beans, lentils, pinto beans, garbanzo beans, green split peas, pigeon peas, and barley overnight in a large pot with more than enough water to cover. When ready to cook, drain the beans and barley well. Place them in a large stockpot along with the 2 quarts of water, and add the ham bone.
• Bring to a boil, lower the heat, and skim off any foam that rises to the surface. Cover and simmer for 2 hours.
• Add tomatoes, onion, lemon juice, chili powder , thyme, and sage. Simmer an additional 30 minutes.
• Stir in the salt and pasta. Cook an additional 15 minutes until the pasta is done and the beans are tender.
• If the soup is too thick, add additional water. Remove the ham, de-bone the meat, chop, and return to the soup.

9 BEAN SOUP

Steps:

• Bring water to boil.
• Add ham bone and bean mix.
• Bring to a boil and reduce heat, simmer covered for 2-1/2 hours.
• Take out ham, remove bone, chop, and add back into soup.
• Add onion and tomatoes, with juice.
• Simmer covered 1 hour.
• add 3 cups milk.
• heat through and serve.

NINE BEAN SOUP

Steps:

• 1. Soak the beans overnight in water and salt.
• 2. Next day, pour off the water and add two quarts fresh water and the meat, and bring to a boil over high heat.
• 3. Reduce heat and simmer, covered for two hours.
• 4. Add the tomatoes and onion, chili powder or herbs and the remaining ingredients.
• 5. Cook 1 hour more.
• 6. If the soup gets too thick, add broth or water.
• 7. Remove the meat, chop it in bite size pieces, and return to soup.
• 8. This freezes well.
• 9.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.