Hearty Eight Bean Soup Recipe

Summary

CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 1/2 cup Great Northern beans all beans are dried
 Pinto beans1/2 Cup (16 tbs)
 Navy beans1/2 Cup (16 tbs)
 Lima beans1/2 Cup (16 tbs)
 1/2 cup black-eyed peas
 Red kidney beans1/2 Cup (16 tbs)
 Garbanzo beans1/2 Cup (16 tbs)
 Lentils1/2 Cup (16 tbs)
 Barley1/2 Cup (16 tbs)
 Water3 Quart
 Ham hock1
 1-2 celery stalks, preferably with leaves attached
 Carrot1 Large
 Several sprigs of flat-leaf parsley
 Garlic1 Clove (5gm), minced
 Dried thyme leaves1 Teaspoon
 Bay leaves3
 2 medium onions, peeled and coarsely chopped
 1 28-ounce can crushed Italian tomatoes
 Lemon juice1 Tablespoon
 Balsamic vinegar1 Tablespoon
 Chili powder1 Teaspoon
 1 1/2 teaspoons coarse or kosher salt, or to taste
 Ground black pepper To Taste

Directions

The night before, sort through the beans and remove any unwanted material.
Rinse well.
Place the beans in a large bowl.
Add enough water to cover the beans by 3 inches.
Let them soak overnight or for 8 hours.
In the morning, drain the beans well.
Place them in a large stockpot or soup pot.
Add 3 quarts of water and the ham hock and bring the liquid to a boil.
Reduce the heat and simmer slowly for 2 hours, removing any surface foam occasionally.
Tie the celery, carrot, and parsley firmly together with kitchen string and add them to the soup pot.
Add the garlic, thyme, bay leaves, onions, tomatoes, lemon juice, vinegar, chili powder, salt, and pepper and stir to mix well.
Simmer slowly for at least another half hour, adding more water if necessary.
At the end of the cooking time, remove the vegetable bundle, ham hock, and bay leaves.
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