Patchwork Bean Soup


What a great recipe!  It’s easy to make, easily adjusted according to the size of the group you are serving and easily frozen in individual servings for later.  It’s also easily converted to a vegetarian recipe by swapping out the chicken broth for veggie broth.  Have we mentioned that it’s easy?

This could also make a great gift when packaged together in a decorative jar with a little note (including the recipe of course) from you.  Easy enough that kids could do it!  (Psssst…think gift for teachers, bus drivers, etc.) Just put the seasonings and brown sugar in a seperate baggie at the bottom of the jar and the cans of stewed tomatos on the side or just leave those out and let the gift recipient add their own tomatos. 

Whether you plan to give it as a gift or serve it up yourself, it’s a “must add” to your recipe box.

  Patchwork Bean Soup            

  • ½ cup dried kidney beans
  • ½ cup dried black-eyed peas
  • ½ cup dried black beans
  • ½ cup dried red beans
  • ½ cup dried split green peas
  • ½ cup dried Great Northern beans
  • ½ cup dried lima beans
  • 3 tblsp chicken bouillon
  • 1 tblsp dried, minced onion
  • Salt and pepper to taste
  • ½ tsp garlic powder
  • 1 tblsp dried parsley flakes
  • 1 tsp celery seeds
  • ¼ cup brown sugar, packed
  1. Rinse beans. 
  2. Add beans to a large stockpot;
    cover with hot water and let soak overnight.
  3. Drain and add 2 quarts of water. 
  4. Bring to a boil; reduce heat and simmer, covered, 1-2
    hours or until beans are almost tender. 
  5. Stir in two 14-1/2 ounce cans stewed tomatoes
    and seasonings. 
  6. Simmer, uncovered, one to 1-1/2 hours or until beans are tender.

(Makes approx. 12 cups of soup.)

Thanks to Nancy Mack for this recipe!

Do you have a favorite recipe you’d like to share ?  E-mail it to blogs@thezonemag.com.

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About The Zone Magazine

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