Nine Bean Soup

With the Holidays around the corner, here’s a recipe that’s made for giving!

Nine Bean Soup

2 cups bean soup mix (recipe below)
2 quarts water
1 large onion chopped
1 clove garlic, minced
1 16 oz. can tomatoes, undrained
1 10 oz. can tomatoes and green chilies, undrained

1. Sort and wash 2 cups bean soup mix. Place in large soup pot. Cover with water at least 2 inches above the beans. Soak overnight.

2. Drain beans. Return to pot. Add 2 qts. water, onion, and garlic. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours until beans are tender.

3. Add remaining ingredients. Simmer 30 minutes, stirring occasionally.

Makes 8 cups. Delicious served over rice or pasta.

Slow Cooker Version:  Cook soup for 4-6 hours on High setting, adding the tomatoes during the last 1-2 hours.

Variations:  1.  Add chopped celery, diced carrot, and/or green pepper with the onion.  2.  Stir in a package of frozen spinach, thawed and drained, during the last 20 minutes of cooking.  3.  Add 1/2 cup of uncooked pasta (ditalini, elbows, pasta shells, or other small pasta) with the tomatoes.

Bean Soup Mix

1 lb. barley pearls
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried pinto beans
1 lb. dried navy beans
1 lb. dried great Northern beans
1 lb. dried lentils
1 lb. dried split peas, any color
1 lb. dried black-eyed peas

1. In a large bowl, combine all ingredients.

2. Divide into 10 2-cup portions for gift giving using decorative bags, canning jars, or clear plastic bags tied with ribbon.

3. Include the recipe for Nine Bean Soup with each jar or bag of mix.

Note:  If you use canning jars, consider layering the different color beans rather than mixing them all together.