Nine Bean Soup Recipes

9-BEAN SOUP

9-Bean Soup image

This hearty 9-bean soup warms the body and the soul; it is great comfort-food that is also good for you, combining a variety of beans and barley.

Provided by Peggy Trowbridge Filippone

Categories Entree Lunch Dinner Side Dish Soup

Time 14h50m

Yield 8

Number Of Ingredients 20

Ingredients

1/2 pound dried navy beans
1/2 pound dried white lima beans
1/2 pound dried black beans
1/2 pound dried small kidney beans
1/2 pound dried lentils
1/2 pound dried pinto beans
1/2 pound dried garbanzo beans
1/4 pound dried green split peas
1/4 pound dried pigeon peas
1/2 pound pearl barley
2 quarts water
1 ham bone/hock
1 (28-ounce) can whole, peeled tomatoes , chopped
1 large onion (diced)
2 teaspoons lemon juice
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
Optional: 2 teaspoons salt
1/4 cup small pasta (such as ditalini)

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.

Nutrition Facts : Calories 850 kcal, Carbohydrate 154 g, Cholesterol 6 mg, Fiber 37 g, Protein 52 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 14 g, Fat 5 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g