Introduction : Soup
This recipe is easily increased and perfect for a crowd, potluck, church supper, or tailgate event. To make this a complete meal, add hot crusty bread and a leafy green side salad.
Prep: 20 mins
Cook: 2 hrs 30 mins
Soak Time: 12 hrs
Total: 14 hrs 50 mins
Servings: 8 servings
Amount per serving % Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 166mg 7%
Total Carbohydrate 154g 56%
Dietary Fiber 37g 134%
Total Sugars 14g
Vitamin C 19 mg 97%
Calcium 246mg 19%
Iron 14mg 77%
Potassium 2878 mg 61%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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This healthy and hearty soup, combining nine different types of dried beans with barley, is pure comfort food that will warm the body and the soul. The recipe calls for navy, lima, black, kidney, lentils, pinto, garbanzo, split peas, and pigeon peas, but if you prefer certain beans over others, omit the ones you don’t like and replace them with your favorites. Just make sure the total weight is the same as what’s specified in this recipe.
You’ll need to plan ahead a little bit to soak the dried beans in a large bowl, uncovered, overnight, and then rinse and discard the soaking water. It’s possible to make this with canned beans, but it is much more economical to weigh out just what you need for this soup straight from the bag, rather than open up a whole bunch of cans and then have to deal with lots of leftovers.
- 1/2 pound dried navy beans
- 1/2 pound dried white lima beans
- 1/2 pound dried black beans
- 1/2 pound dried small kidney beans
- 1/2 pound dried lentils
- 1/2 pound dried pinto beans
- 1/2 pound dried garbanzo beans
- 1/4 pound dried green split peas
- 1/4 pound dried pigeon peas
- 1/2 pound pearl barley
- 2 quarts water
- 1 ham bone or ham hock
- 1 (28-ounce) can whole, peeled tomatoes, chopped
- 1 large onion, diced
- 2 teaspoons lemon juice
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 2 teaspoons kosher salt, optional
- 1/4 cup small pasta, such as ditalini
Steps to Make It
- Gather the ingredients.
2. Soak the navy beans, white lima beans, black beans, kidney beans, lentils, pinto beans, garbanzo beans, green split peas, pigeon peas, and barley overnight in a large pot with more than enough water to cover.
When ready to cook, drain the beans and barley well. Place them in a large stockpot along with the 2 quarts of water, and add the ham bone.
3. Bring to a boil, lower the heat, and skim off any foam that rises to the surface. Cover and simmer for 2 hours.
4. Add tomatoes, onion, lemon juice, chili powder, thyme, and sage. Simmer an additional 30 minutes.
5. Stir in the salt and pasta. Cook an additional 15 minutes until the pasta is done and the beans are tender.
6. If the soup is too thick, add additional water. Remove the ham, de-bone the meat, chop, and return to the soup.
You can give the ingredients for this bean soup in jars. Just attach the recipe on a card.
Quadruple the bean, peas, and barley proportions to make enough for 9 (1-pint) gift jars, each of which will make enough soup for 8 people.
Stir all the beans and barley together in a large bowl and then divide evenly among 9 jars.
Seal the containers tightly with lids and screw-on bands.
Print or write out the recipe instructions, beginning the ingredient list with “2 quarts water.” Attach to the jar with a pretty ribbon or raffia.
How to Store and Freeze 9-Bean Soup
Soup is often better a day or two later, and this will keep for about 3 to 5 days in the fridge.
Feel free to freeze leftovers in 2- to 4-cup increments, or whatever makes the most sense for your needs. The soup will keep up to 6 months in the freezer.
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