Beans, Beans, and More Beans Soup

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  • 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 thyme
  • 1/2 teaspoon 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


  1. In a large stockpot, cover dry beans with 4 cups of water.
  2. Bring to a boil and cook for 2 minutes.
  3. Cover the Pot and let stand for 1 hour. Drain and rinse.
  4. 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.
  5. Cover and simmer for 1-1/2 hours or until tender.
  6. Stir in peas, lentils, and tomatoes and cook for 30 minutes.

Servings per recipe: 12
Serving size: 1-1/4 cups

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