10 Bean Soup Recipe

Ingredients for 10 Bean Soup

• 10 cups (approximately 2.5 lbs) mixed dried beans
• 1 medium onion, finely chopped
• Red Bell Pepper
• Green Bell Pepper
• 2 celery stalks, finely chopped
• 1 tbsp dried basil
• Carrots
• 2 cups chopped tomatoes
• 2 cloves garlic, minced
• 1 tsp black pepper
• Smoked Turkey
• Ham Hock
• 8 cups chicken stock (or vegetable stock)

How to Make 10 Bean Soup

1. Finely chop 1 medium onion, 1 red bell pepper, 1 green bell pepper, 2 celery stalks, 1 large carrot, and 2 cups of chopped tomatoes. Mince 2 cloves of garlic.
2. Rinse 10 cups (approximately 2.5 lbs) of mixed dried beans thoroughly and drain.
3. Add 8 cups of chicken stock (or vegetable stock for a fully vegetarian version).
4. In a large pot or Dutch oven, stir in the chopped onion, bell peppers, celery, 1 tbsp dried basil, carrot, tomatoes, garlic, and 1 tsp black pepper.
5. (Optional) If using, add 1 lb smoked turkey, or a ham hock.
6. Cover the pot and bring the mixture to a boil over medium-high heat.
7. Reduce heat to medium-low, ensuring a gentle simmer.
8. Uncover and simmer for 2 1/2 hours, or until the beans are tender. Stir occasionally.
9. If using ham hock or smoked turkey, remove it from the soup. Shred any meat from the bone and return it to the soup.