Basic Bean-Soup Mix

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 14%
  • Fat: 4.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 18.4g
  • Carbohydrate: 45.9g
  • Fiber: 7.1g
  • Cholesterol: 4mg
  • Iron: 4.9mg
  • Sodium: 503mg
  • Calcium: 98mg


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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