Bean Soup Mix
A hearty bean soup mix combining pinto, kidney, black-eyed beans, split peas, lentils, pearl barley, and rice, flavored with green chilies, tomatoes, and aromatic spices, perfect for comforting meals.
Ingredients
Instructions
- Rinse and soak pinto beans, kidney beans, black-eyed beans, split peas, lentils, pearl barley, and uncooked rice overnight. Take 2 cups of bean soup mix.
- Cook the beans in 3 to 4 quarts of water with a soup bone, chopped onion, garlic, can of green chilies and tomatoes, salt, and pepper.
- Cook until beans are tender, about 2 to 4 hours.
- Sprinkle with grated cheese and serve with hot buttered cornbread.
Tips & Substitutions
Rinsing and soaking the beans overnight is crucial for reducing cooking time and enhancing digestibility. If you're short on time, quick-soak the beans by boiling them for 2 minutes and letting them sit for an hour. You can substitute other beans like navy beans or chickpeas, and for a smoky flavor, consider adding a smoked paprika or some diced ham. To make it vegetarian, omit the soup bone.
Serving Suggestions
Serve the bean soup hot, garnished with grated cheese and fresh herbs for an extra flavor boost. It pairs beautifully with hot buttered cornbread, making for a comforting meal. Consider a side salad with a tangy vinaigrette to balance the richness of the soup. This dish works well as a hearty lunch or dinner option.
Storage & Reheating
Store leftover bean soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Soup Mix contains roughly 491 calories, with 15g protein, 89g carbohydrates, and 10g fat. It is an excellent source of protein (29% of the Daily Value), vitamin C (29% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1423mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. If using canned beans, skip the soaking step and reduce the cooking time, adding the beans in the last 30 minutes to heat through.
How can I make the soup spicier?
To add heat, include diced jalapeños or a dash of cayenne pepper while cooking. You can also stir in hot sauce just before serving to customize the spice level to your liking.
What can I serve with this bean soup?
This hearty bean soup pairs well with crusty bread or cornbread, as well as a fresh green salad. For a complete meal, consider serving it alongside a dish like Acorn Stuffed Squash for a well-rounded vegetarian experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).