Beans, Beans and More Beans Soup
The ultimate bean soup.
1/4 cup each dry black beans, cranberry beans, pinto beans, and light red kidney beans
1/2 cup dry navy beans
1/2 cup onion, diced
2 cloves garlic, diced
6 cups water
4 carrots, diced
2 celery ribs, diced
1 teaspoon rosemary
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 cup each dry split peas and lentils
1/2 cup each dry green split peas and black-eyed peas
1 (28-ounce) can crushed tomatoes
- In a large stockpot, cover dry beans with 4 cups of water. Bring to a boil and cook for 2 minutes. Cover the pot and let stand for 1 hour. Drain and rinse.
- In a small saucepan coated with nonstick cooking spray, sauté mixture, beans, water, carrots, celery, rosemary, thyme, and basil to stockpot. Bring to a boil. Cover and simmer for 1 1/2 hours or until tender.
- Stir in peas, lentils, and tomatoes and cook for 30 minutes.
Makes 12 servings.
Recipe provided courtesy The Michigan Bean Commission.