Search thousands of recipes reviewed by home cooks like you.

Be Prepared Five-Bean Soup Mix

Be Prepared Five-Bean Soup Mix

  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
Lois Richer

Lois Richer

This do-ahead soup mix allows you always to be prepared!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
  2. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
  3. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Melissa Goulet
120

Melissa Goulet

11/10/2007

Okay, just to help future makers of this soup, it took me FOREVER to hunt down mixed vegetable flakes in my area. I called every store and hunted down every aisle. Finally I found them in the bulk bins at Whole Foods in the next town. Whew! Soup was delish, by-the-way, and it helps to ask the grocer for dehydrated veggies rather than mixed veggie flakes. I swear, Ive never been looked at so strangly in all my life.

GREENACRES150
116

GREENACRES150

5/24/2006

I have made this recipe three times so far. It's a mainstay. Add 1/4 cup uncooked pearled barley near the end of the cooking time to give the broth a stew-like texture rather than the watery broth you get otherwise. Also, serve with 1/2 oz of plain goat cheese for great flavor and to (ahem) avoid the gastrointestinal consequence typical of eating beans. (An enzyme in the cheese enhances digestion of the beans in the small intestine, or something. :o)

Barbara
64

Barbara

12/19/2003

A great recipe for cold evenings when you have little time to cook. Just throw it in the crockpot and forget it until dinner time!

Similar recipes