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Mixed Bean Soup

Mixed Bean Soup recipe image
This Mixed Bean Soup is a comforting, international-style dish that brings home-style flavor to your table. Featuring a hearty blend of pinto, Great Northern, red, kidney, and small white beans, along with garbanzo beans, black-eyed peas, split peas, and lentils, this soup offers a rich variety of textures and earthy flavors. The combination of these legumes creates a satisfying and nutritious meal that is perfect for cold days. It is simple to make with ingredients you likely already have on hand, making it an excellent choice for meal prep. Serve it with crusty bread for a complete, cozy experience. This versatile recipe is a staple you will return to again and again for its warmth and depth.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 46.4
Dietary: Gluten-free
Description
This Mixed Bean Soup is a comforting, international-style dish that brings home-style flavor to your table. Featuring a hearty blend of pinto, Great Northern, red, kidney, and small white beans, along with garbanzo beans, black-eyed peas, split peas, and lentils, this soup offers a rich variety of textures and earthy flavors. The combination of these legumes creates a satisfying and nutritious meal that is perfect for cold days. It is simple to make with ingredients you likely already have on hand, making it an excellent choice for meal prep. Serve it with crusty bread for a complete, cozy experience. This versatile recipe is a staple you will return to again and again for its warmth and depth.
Ingredients
  • 1/3 cup (heaping) Pinto beans
  • 1/3 cup (heaping) Great Northern
  • 1/3 cup (heaping) Red beans
  • 1/8 cup (heaping) Kidney beans
  • 1/8 cup Small white beans
  • 1 tablespoon Black beans
  • 1/4 cup (scant) Garbanzo beans
  • 1 tablespoon Blackeye peas
  • 2 tablespoon Split peas
  • 1/3 cup Lentils
Directions
  1. 1
    Rinse all beans and lentils thoroughly under cold water.
  2. 2
    If using dry beans, soak them overnight in plenty of water, then drain and rinse.
  3. 3
    Place all rinsed beans and lentils in a large pot.
  4. 4
    Cover the beans with water by about 2 inches.
  5. 5
    Bring the pot to a boil over high heat.
  6. 6
    Once boiling, reduce heat to low, cover partially, and simmer.
  7. 7
    Simmer for 45 minutes to 1 hour, or until all beans are tender.
  8. 8
    Taste and add salt and pepper to preference.
  9. 9
    Serve hot, optionally garnished with fresh herbs.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 46.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 8.4g3%
Dietary Fiber 2.6g11%
Sugars 1.1g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Total beans amount to approximately 2 cups for this recipe.

For a quicker version, you can use canned beans, rinsed and drained, and simmer for only 15-20 minutes to heat through and blend flavors.

This soup thickens as it cools. Add a splash of water or vegetable broth when reheating if desired.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Keywords: bean, beans, black, blackeye, garbanzo, great, international, kidney, lentils, mixed, northern, peas, pinto, red, simmering, small, soup, split, comforting, hearty
Read it online: https://www.chefs-mate.com/recipe/mixed-bean-soup/