Ten Bean Soup Recipe

Name: Ten Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. each: large lima, small lima, pinto, red kidney, split pea, Great Northern, navy, barley, pearl, black-eyed; 2 Tbsp. salt; 2 qt. water; 1/2 lb. ham or hocks; 1 large onion; 1 large can tomatoes; 1 tsp. chili powder; juice of lemon; stalk of celery; salt and pepper to taste

Servings: persons

1/4 c. each: large lima, small lima, pinto, red kidney, split pea, Great Northern, navy, barley, pearl, black-eyed
2 Tbsp. salt
2 qt. water
1/2 lb. ham or hocks
1 large onion
1 large can tomatoes
1 tsp. chili powder
juice of lemon
stalk of celery
salt and pepper to taste

1
Wash thoroughly the beans and place in a large kettle.
2
Cover with water.
3
Add salt and soak overnight.
4
In the a.m. (morning), drain.
5
Add 2 quarts of water and ham hocks.
6
Bring to a boil, stirring occasionally.
7
Simmer 2 to 3 hours.
8
Then add onion, tomatoes, chili powder, lemon juice, celery stalk and salt and pepper.
9
Simmer another 30 minutes.
10
Will serve 12.
11
Better if made a day or two ahead.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. each: large lima, small lima, pinto, red kidney, split pea, Great Northern, navy, barley, pearl, black-eyed, 2 Tbsp. salt, 2 qt. water, 1/2 lb. ham or hocks, and more.

Yes, Ten Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ten Bean Soup

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