Thirteen Bean Soup

21 ingredients
7 steps

Ingredients

  • 1/4 c. dried black-eyed peas
  • 1/4 c. small red beans
  • 1/4 c. cranberry beans
  • 1/4 c. cowpeas
  • 1/4 c. pigeon peas
  • 1/4 c. black beans
  • 1/4 c. red kidney beans
  • 1/4 c. pink peas
  • 1/4 c. baby lima beans
  • 1/4 c. navy beans
  • 1/4 c. pinto beans
  • 1/4 c. yellow split peas
  • 1/4 c. green split peas
  • 1/4 c. instant minced onion
  • 1 Tbsp. salt
  • 2 (1 1/2-inch long) bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. marjoram leaves
  • 1 tsp. garlic powder
  • 1/2 tsp. celery seed
  • 1/2 tsp. crushed red pepper

Directions

  1. 1
    Rinse and pick over beans.
  2. 2
    Put in a 4 or 5-quart Dutch oven with 3 cups water.
  3. 3
    Cover, bring to a boil and boil 2 minutes. Remove from heat; let soak 1 hour.
  4. 4
    Drain; add 8 cups water and the seasonings.
  5. 5
    Bring to boil; reduce heat to low, cover and simmer 2 hours or until beans are tender but still firm.
  6. 6
    Uncover, increase heat to medium-low and boil gently, stirring occasionally, 45 to 60 minutes until soup is slightly thickened.
  7. 7
    Discard bay leaves. Makes 10 cups.

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