14-Bean Soup

⏱ 150 mins 🍽 6 serving(s) 🏷 Clear Soup

This nourishing soup is a complete meal in a bowl, featuring a colourful mix of beans and vegetables. It offers a great source of protein and can easily be adapted for vegetarians by omitting the ham. Serve it with some crusty bread and a side salad for a satisfying lunch or dinner. The recipe yields six generous portions.

14-Bean Soup

Ingredients

  • 2 1/2 quarts water
  • 1 lb mixed beans (usually around 14 different beans in the bag)
  • 2 teaspoons salt
  • 2 (10 ounce) cans chicken broth (I use College Inn)
  • 1 cup chopped celery, diced
  • 4 medium carrots, diced
  • 2 large onions, chopped
  • 1 (20 ounce) can tomatoes, chopped
  • 1/2 teaspoon basil
  • 1 tablespoon lemon juice
  • 2 teaspoons parsley
  • 5 chicken bouillon cubes
  • 2 (6 ounce) cans V8 vegetable juice
  • 1/2 cup raw rice
  • 1 slice deli ham or 1 slice deli turkey, 1 1/2 inch thick slice,cubed

Method

  1. Rinse the beans and check them over.
  2. Put the water, beans, salt, chicken broth, celery, carrots, and onions into a large cooking pot.
  3. Heat the contents until they reach a rolling boil, then cover the pot and take it off the heat source.
  4. Let the pot sit undisturbed for 1 hour. Afterwards, place it back on the heat and bring it to a boil once more.
  5. Lower the heat to maintain a gentle simmer. Cook until the vegetables have softened, topping up with a little water if needed. Be cautious if adding extra bouillon due to its saltiness.
  6. Stir in the remaining ingredients and continue to simmer for about 30 minutes.
  7. Ladle the hot soup into bowls and accompany with bread and a fresh green salad.

Nutrition (per serving)

Sodium2116700 mg

Recipe details

CategoryClear Soup
AuthorMimi in Maine