Nine Bean Soup...I tried this

[Guest guest]

I just wanted to say that I made this yesterday and other than a few mishaps on

my part, it was an incredible soup. I ended up with 18 quarts of it though. I

took it to my friends and fed her family and mine with plenty left over. I

sprinkled flax seed on top with parmessan cheese.

 

Thank you for sharing this recipe. I plan on feeding about 150 soldiers this

in January.

 

Jenn

 

Kamal Kahn <camel_huump wrote:

Nine Bean Soup

 

1 cup black beans

1 cup red beans

1 cup pinto beans

1 cup white beans

1 cup split green peas

1 cup navy beans

1 15.5 oz. can garbanzo beans, drained

1 15.5 oz. can black-eyed peas, drained

1 15.5 oz. can kidney beans, drained

1 14.5 oz. can no sodium diced tomatoes

1 10 oz. can diced tomatoes with green chiles Rotel

will work

1 large onion, chopped

1 cup green onion, chopped

3 cloves garlic, crushed

1/2 tsp. salt

 

Combine black beans, red beans, pinto beans, white

beans, split green peas, navy beans. Cover with water

and soak overnight. Drain beans and place in a large

stockpot; cover with water. Add navy beans, garbanzo

beans, black-eyed peas and kidney beans. Cover and

bring to a boil. Reduce heat and simmer for 1 1/2

hours or until beans are tender. Add tomatoes,

tomatoes with green chiles, onion, garlic and salt.

Simmer for 30 minutes to blend flavors. Serves 6.

 

 

 

 

 

 

 

 

 

 

 

Have A Great Day, Jenn

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