13-Bean Soup

Dry beans

[photo: unknown]

I am not sure whose recipe this actually is. I have it scribbled down on a sheet of paper and tucked in the middle of one of my cookbooks, so it’s likely it came from a magazine or something like that. It is good soup, especially when the weather is a little cool. I buy the bean mix in bulk, and it’s usually 13-bean but I guess there are some 15-bean mixes out there too. I don’t see why you couldn’t use either one.

13-Bean Soup
Serves:     6-8        Preheat Oven Temp:  N/A

Ingredients List
2 cups 13-bean mix (dry beans sold in bulk or packaged)
1 qt. chicken broth
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
15 oz. tomato sauce
15 oz. diced stewed tomatoes any variety
2 tsp. garlic powder
2 tsp. chili powder
3 dashes Tabasco or hot sauce of your choice
1 Tb. dry oregano
2 bay leaves
2 tsp. ground thyme
1/2 Tb. black pepper
1/2 Tb. salt


1 Sort and rinse the dry beans to remove any debris. Soak the beans in 6 cups of cold water in a covered crock pot overnight (at least 8 hours). Do not turn heat on the crock pot.
2 After at least 8 hours, drain the beans, rinse and return them to the crock pot.
3 Add all of chicken broth, veggies, and spices to the beans and stir to mix all together.
4 Cook on low heat setting for 3 – 4 hours.
5 Serve hot with a slice of toasted garlic bread on the side.


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