Basic Bean-Soup Mix

recipe
Use dried beans in this basic soup recipe that's hearty and will warm you up in the winter.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 288
Caloriesfromfat 14 %
Fat 4.5 g
Satfat 1.9 g
Monofat 1.1 g
Polyfat 1.1 g
Protein 18.4 g
Carbohydrate 45.9 g
Fiber 7.1 g
Cholesterol 4 mg
Iron 4.9 mg
Sodium 503 mg
Calcium 98 mg

Ingredients

Dried-bean mix:
1 pound dried kidney beans
1 pound dried yellow lentils
1 pound green split peas
1 pound dried black beans
1 pound dried black-eyed peas
Spice mix:
5 teaspoons salt
5 teaspoons dried basil
5 teaspoons dried rosemary
5 teaspoons dried marjoram
2 1/2 teaspoons black pepper
1 1/4 teaspoons crushed red pepper
5 bay leaves
Additional soup ingredients for 1 packet dried-bean mix and 1 packet spice mix:
8 cups water
1 smoked ham hock (about 1/2 pound)
1 cup chopped onion
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Preparation

To prepare dried-bean mix, combine first 5 ingredients in a large bowl. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.

To prepare spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl. Divide spice mix into 5 equal portions. Place in small airtight containers.

To prepare the soup, sort and wash 1 portion dried-bean mix, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Combine the drained bean mixture, 8 cups water, and the ham hock in a large Dutch oven; bring to a boil. Add 1 packet spice mix, onion, and tomatoes. Cover, reduce heat, and simmer 2 hours. Uncover; cook 1 hour. Discard bay leaf. Remove ham hock from soup. Remove meat from bone; shred meat with 2 forks. Return meat to soup.

Note:

April 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note