Eight Bean Soup

Name: Eight Bean Soup
Ingredients: 2 c. dried, mixed beans (use 6 to 8 kinds from split peas, lentils, garbanzos, kidney beans, pintos, limas, etc.); 2 medium chopped onions; 3 stalks chopped celery; 4 large carrots, chopped; 1/4 c. chopped parsley; 3 minced garlic cloves; 2 bay leaves; 1/4 tsp. thyme; 1/2 tsp. each: basil and rosemary leaves; 8 c. water; 2 packets instant chicken broth (if desired); 1 c. canned or fresh tomatoes, chopped; 2 Tbsp. balsamic vinegar; black pepper to taste

14 ingredients

7 steps

Ingredients

2 c. dried, mixed beans (use 6 to 8 kinds from split peas, lentils, garbanzos, kidney beans, pintos, limas, etc.)
2 medium chopped onions
3 stalks chopped celery
4 large carrots, chopped
1/4 c. chopped parsley
3 minced garlic cloves
2 bay leaves
1/4 tsp. thyme
1/2 tsp. each: basil and rosemary leaves
8 c. water
2 packets instant chicken broth (if desired)
1 c. canned or fresh tomatoes, chopped
2 Tbsp. balsamic vinegar
black pepper to taste

Directions

1

Rinse and soak beans overnight in water to cover.
2

Drain. Combine drained beans with all ingredients (except tomatoes and vinegar).
3

Add broth packets if desired.
4

Cook until all beans are tender.
5

Use cover.
6

When beans are tender, add tomatoes and more water if needed for desired consistency.
7

Heat thoroughly an additional 45 minutes.