Helen'S 12 Bean Soup
Helen's 12 Bean Soup is a hearty, nutritious dish blending a variety of beans with tomatoes and seasonings, perfect for comforting family meals or gatherings.
Ingredients
- 1/2 cup large lima beans ⓘ
- 1/2 cup baby lima beans ⓘ
- 1/2 cup Great Northern beans
- 1/2 cup pea beans ⓘ
- 1/2 cup yellow split peas ⓘ
- 1/2 cup green split peas ⓘ
- 1 large onion ⓘ
- 1/2 cup lentil beans ⓘ
- 1/2 cup pinto beans
- 1/2 cup garbanzo beans
- 1/2 cup black-eyed peas ⓘ
- 1/2 cup kidney beans ⓘ
- 1 quart canned tomatoes ⓘ
Instructions
- Wash all beans and put them in a large kettle.
- Cover with water and soak overnight.
- Next morning, drain the beans and add 2 quarts of water.
- Simmer slowly while covered for 3 to 4 hours.
- Add chopped onion, canned tomatoes, and chili powder to taste.
- Simmer an additional 40 to 60 minutes.
- Optional: add pieces of lean ham or a ham bone at the beginning of cooking.
- You may also add carrots, celery, and other seasonings to taste.
- Use your imagination to customize flavors.
- The soup freezes well and is both delicious and nutritious.
Tips & Substitutions
For a thicker soup, consider mashing some of the beans as they cook. You can substitute any of the beans with your favorites or what you have on hand, such as using black beans instead of pinto beans. Customize the flavor with herbs like thyme or bay leaves, or spice it up with cayenne pepper. If you want a vegetarian option, leave out the ham and add extra vegetables.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or cilantro. It pairs beautifully with crusty bread or a side salad for a complete meal. You can also serve it alongside Cheese-Bits(Quick And Delicious) for a delightful crunch. For added richness, a dollop of sour cream or Greek yogurt on top can elevate the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Reheat on the stove over medium heat, adding a splash of water or broth if it’s too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Helen'S 12 Bean Soup contains roughly 690 calories, with 40g protein, 120g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (117% of the Daily Value), protein (80% of the Daily Value), and iron (55% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1249mg per serving (54% 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 dried beans instead of canned tomatoes?
Yes, you can use dried beans, but you'll need to soak them overnight and adjust the cooking time accordingly. If using dried tomatoes, rehydrate them first or add fresh tomatoes to the soup for a fresher taste.
How do I make this soup spicier?
To increase the heat, add chopped jalapeños or a dash of hot sauce when simmering. You can also sprinkle in some chili flakes or cayenne pepper for an extra kick. Adjust to your taste preference.
Can I add vegetables to this soup?
Absolutely! Carrots, celery, and bell peppers are great additions. Sauté them with the onions before adding the beans and tomatoes for extra flavor. Don’t be afraid to get creative with seasonal vegetables!
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).