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Six Bean Soup

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Ingredients
  Dried kidney beans 1⁄2 Cup (8 tbs), sorted
  Dried navy beans 1⁄2 Cup (8 tbs), sorted
  Dried great northern beans 1⁄2 Cup (8 tbs), sorted
  Dried lima beans 1⁄2 Cup (8 tbs), sorted
  Dried pinto beans 1⁄2 Cup (8 tbs), sorted
  Dried chick peas 1⁄2 Cup (8 tbs) (Garbanzo Beans)
  Water 12 Cup (192 tbs)
  Defatted chicken stock/Low sodium chicken broth 12 Cup (192 tbs)
  Onions 2 Medium, chopped
  Garlic 3 Clove (15 gm), minced
  Dried oregano 1 Tablespoon
  Dried rosemary 2 Teaspoon
  Dried sage 1 1⁄2 Teaspoon
  Dried savory 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Carrots 3 Medium, thinly sliced
  Turnip 1 Medium, cut into 1/2 inch pieces
Directions

In a colander, rinse the kidney, navy, great northern, lima, pinto and garbanzo beans.
In a 6-quart Dutch oven, combine the beans and water.
Cover and bring to a boil, then reduce the heat.
Simmer for 2 minutes.
Remove from the heat and let stand for 1 hour. (Or you can combine the beans and water and let stand overnight.) Drain the beans and return them to the Dutch oven.
Stir in the stock or broth, onions, garlic, oregano, rosemary, sage, savory and pepper.
Cover and bring to a boil, then reduce the heat.
Simmer for 1 hour, stirring occasionally.
Stir in the carrots and turnips.
Cover and return to a boil, then reduce the heat.
Simmer about 15 minutes more or until the beans and vegetables are tender.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bean

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