Ingredients for 14 Bean Soup
- 8 cups water
- 14 ounces (397g) dried beans
- 1 teaspoon salt
- Chicken Broth
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 large onion, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- Basil
- Lemon Juice
- Parsley
- Chicken Bouillon Cubes
- V8 Vegetable Juice
- Raw Rice
- Deli Ham
- 1 ham bone (optional)
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 cup chopped fresh greens (such as kale or spinach)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
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How to Make 14 Bean Soup
- Wash and sort 14 ounces (397g) of dried beans (a mix of your favorites!).
- In a large pot or Dutch oven, combine the beans, 1 ham bone (optional), 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 cloves garlic (minced), 8 cups water, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a rolling boil, then cover, remove from heat, and let stand for 1 hour.
- Return the pot to medium heat and bring to a boil again.
- Reduce heat to low, cover, and simmer for at least 1 hour, or until the vegetables are tender, adding more water if needed to maintain a good consistency.
- Add 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup chopped fresh greens (such as kale or spinach), 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1 bay leaf.
- Continue simmering for another 30 minutes to allow the flavors to meld.
- Before serving, remove the ham bone (if used) and discard. Season to taste with additional salt and pepper.
- Serve hot with crusty bread and a vibrant green salad.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
38g
Fat
2g
Carbs
9g
