Many Bean Soup
- Ready In:
- 10hrs 30mins
- Ingredients:
- 21
- Serves:
-
8-10
ingredients
- 1⁄4 cup dried red beans
- 1⁄4 cup dried small white beans
- 1⁄4 cup dried pinto bean
- 1⁄4 cup dried kidney beans
- 1⁄4 cup dried cranberry beans
- 1⁄4 cup dried baby lima beans
- 1⁄4 cup dried black-eyed peas
- 1⁄4 cup dried split peas
- 1⁄4 cup dried yellow split peas
- 1⁄4 cup dried red lentils
- 1⁄4 cup dried brown lentils
- 1 large onion, finely chopped
- 3 medium carrots, chopped
- 3 stalks celery, finely chopped
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 (15 ounce) can chopped tomatoes, with their juice
- 1 smoked ham hock or 1 ham bone
- 8 cups chicken broth or 8 cups vegetable broth
- salt
- fresh ground black pepper
directions
- Soak the red, white, pinto, kidney, cranberry, lima beans, and black-eyed peas overnight in water to cover.
- Drain and rinse well.
- Add the soaked beans, split peas, and lentils to the insert of a 5- to 7-quart slow cooker.
- Add the remaining ingredients up through the broth; stir to combine.
- Cover and cook on LOW for 8-10 hours, until the beans are tender and the ham is falling off the bone.
- Remove the ham hock or bone from the soup; chop any meat, removing the fat, and return the meat to the slow cooker.
- Season with salt and pepper; remove the bay leaf before serving.
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