Mixed Bean Soup Mix
Mixed Bean Soup Mix
Mixed Bean Soup Mix is a wholesome and hearty base for creating a nutritious, flavorful soup. The mix typically includes a variety of beans such as lentils, kidney beans, navy beans, and split peas, offering a range of textures and flavors in every bite. To prepare, the beans are simmered slowly in broth or water, absorbing rich flavors from vegetables like onions, garlic, carrots, and celery. You can add smoked ham, sausage, or bacon for extra heartiness, or keep it vegetarian with herbs like thyme, bay leaves, and parsley to enhance the natural flavors of the beans. The result is a thick, satisfying soup that’s perfect for cold weather or as a filling, nutritious meal. Pair Mixed Bean Soup with crusty bread or cornbread for a complete, comforting dish that’s both nourishing and delicious.
Ingredients
Great northern beans, pinto beans, green split peas (beans and peas may vary) and seasoning blend. Seasoning blend contains ground chiles, spices and coloring, onion, garlic and bay leaves.
Directions
Ingredients needed:
- Mixed Bean Soup Mix and seasoning packet
- 3 quarts water (3 qts. = 12 cups)
- 2 cans (14-1/2 oz. each) tomatoes, chopped
- 1 pound of meat from list below*
• ham - chopped
• ham hocks - approx. 2 pieces
• ham bone
• turkey or smoked turkey drumstick
• smoked sausage - chopped
• Kielbasa/Polish sausage - chopped
• bacon, uncooked - chopped
• chicken - may add pieces with skin and bones intact, just be sure to remove chicken after a period of cooking time and remove skin and bones; return meat to soup
* This soup may be made without the addition of any meat.
** You may add 2 to 3 cups of sliced, raw carrots and/or potatoes.
*** The addition of salt is optional, according to taste after cooking.
Directions
Sort out any foreign substances (i.e., small pebbles, bad beans) from beans and rinse beans thoroughly with clean water before using to assure maximum natural wholesomeness. Place rinsed beans in a large pot; add 3 quarts fresh water and bring to a boil. Cook beans on medium heat for approximately 30 minutes or until beans are tender. Reduce heat to low (do not drain water from beans), add contents of seasoning packet, tomatoes and meat (potatoes and carrots, if desired). Stir to mix and cook (simmer) uncovered for 3 to 5 hours, depending on consistency of soup you prefer. Stir occasionally; do not let soup scorch. The longer the soup cooks, the thicker it becomes. Remove bay leaves after cooking. Cooked soup may be frozen. The addition of salt for seasoning is optional. Delicious served with corn bread.
Slow Cooker Directions:
Follow above directions. After pre-cooking beans, transfer beans and any remaining water (do not drain water from beans) into a 6-quart size slow cooker. Add remaining ingredients. Stir to mix, place lid on slow cooker and cook on low for 12 hours or cook on high for 6 hours. At end of cooking time, remove lid from slow cooker and cook on high for approximately 30 minutes to thicken soup. If using a meat choice that has bones, transfer all meat to a plate and remove/discard skin, bones, fat, etc.; cut meat into bite-size pieces and return meat to soup. TIP: The acid in tomatoes slows the cooking (softening) process of beans. We recommend precooking beans before adding tomatoes.
Pairing Suggestions
Organic Rosemary Demi Baguette