Mixed Bean Soup

Serves 10


  • 1/3 cup each of dried Pinto, Great Northern, Red, and Black beans, soaked and drained
  • 1/8 cup each of dried Kidney and Small White beans, soaked and drained
  • 1/4 cup dried Garbanzo beans soaked and drained
  • 1 tablespoon dried Blackeye peas, soaked and drained
  • 2 tablespoons dried split peas, soaked and drained
  • 1/3 cup lentils, soaked and drained
  • 1/2 pound lean ham, cubed
  • 1 tablespoon oil
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 large can tomatoes
  • 1 tablespoon chili powder
  • 1/2 cup red wine
  • (optional) 1/2 cup chopped parsley

Preparation: Drain and rinse beans, peas, and lentils. Add 2 quarts water and the lean ham. Simmer slowly for 2-1/2 hours.
In a pan, saute onion in oil over medium heat. Reduce heat to low and add minced garlic. Do not burn. Add chili powder and salt and pepper to taste. Simmer another hour or until done. Add tomatoes and cook until warmed through. Before serving add red wine if desired, and parsley.


Amount Per Serving

Cals: 201 From Fat: 10

Total Fat: 2.2

Cholesterol: 12.5

Sodium: 816

Total Carb: 28.7

Dietary Fiber: 7.2

Sugars: na

Protein: 15.7