10 Bean Soup
photo by Maureen G.
- Ready In:
- 13hrs
- Ingredients:
- 14
- Yields:
-
1 pot
- Serves:
- 10
ingredients
- 2 cups 10 bean soup mix, dry
- 2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
- 1 (14 1/2 ounce) can vegetable broth
- 3 cups water
- 1 (14 1/2 ounce) can diced tomatoes (with liquid)
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery ribs, sliced
- 2 -3 garlic cloves, minced
- 1 cup frozen green beans
- 1 cup frozen corn
directions
- Soak beans in water overnight. Drain the beans the next morning or afternoon.
- In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
- Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
- Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
- Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
- Prep time is soaking beans overnight and chopping vegetables.
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Reviews
-
The soup was really delicious. I cooked it in my slow cooker for 7 hours, but did sauté the carrots, celery, onion, and garlic before adding them with the bean mixture, tomatoes, vegetable and chicken broth. I added the frozen green beans and corn at the end when I re-heated it on the stove. My only suggestion is that the frozen green beans aren't necessary. I think they're superfluous to the recipe. However, the corn is good in it.
Tweaks
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I changed it to fresh cut tomatoes out of the garden, left off the green beans and added a fresh zucchini chopped in chunks and the frozen corn at the end. I did all Vegetable broth to keep it vegetarian and added 2 T McCormick Smokehouse maple seasoning, salt and pepper for seasoning. Thank you for the recipe! Piper
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