Ingredients for 10 Bean Soup
- 10 cups (2.5 lbs) mixed dried beans
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 2 celery stalks
- 1 tbsp dried basil
- 1 large carrot
- 2 cups chopped tomatoes
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 lb smoked turkey (optional)
- 1 ham hock (optional)
- 8 cups chicken stock
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How to Make 10 Bean Soup
- 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.
- Rinse 10 cups (approximately 2.5 lbs) of mixed dried beans thoroughly and drain.
- Add 8 cups of chicken stock (or vegetable stock for a fully vegetarian version).
- 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.
- (Optional) If using, add 1 lb smoked turkey, or a ham hock.
- Cover the pot and bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low, ensuring a gentle simmer.
- Uncover and simmer for 2 1/2 hours, or until the beans are tender. Stir occasionally.
- If using ham hock or smoked turkey, remove it from the soup. Shred any meat from the bone and return it to the soup.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
38g
Fat
8g
Carbs
6g
