Six Bean Soup
Ingredients
- 1/4 c. dry baby lima beans ⓘ
- 1/4 c. white beans ⓘ
- 1/4 c. black-eyed beans ⓘ
- 1/4 c. garbanzo beans ⓘ
- 1/4 c. pink beans ⓘ
- 1/4 c. light red kidney beans ⓘ
- 1 c. chopped onion ⓘ
- 1 c. chopped celery ⓘ
- 1 c. chopped carrots ⓘ
- 1/2 c. green bell pepper
- 1/2 c. minced parsley ⓘ
- 1 clove chopped or minced garlic ⓘ
- 2 (2 oz.) envelopes chicken noodle soup mix ⓘ
- 1 whole crumbled bay leaf ⓘ
- 1/2 tsp. fines herbes ⓘ
- 1 tsp. salt
- 2 Tbsp. margarine or butter ⓘ
- 1 c. chopped fresh tomatoes ⓘ
- grated Parmesan cheese ⓘ
Instructions
- Soak beans by preferred method:
- For each pound of dry beans, any variety, add 10 cups hot water.
- May add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes.
- Remove from heat.
- Cover and set aside for at least one hour, but preferably four hours or more.
- The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested.
- Always discard the soak water.
- To maintain color integrity, soak beans separately.
Nutrition & Diet Analysis (per serving)
899
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).