Ten Bean Soup I

Ten Bean Soup I

10 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 40 m
  • Ready In

    9 h 50 m
Laurie Brantley
Recipe by  Laurie Brantley

“A hearty bean soup.”

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Adjust Servings

Original recipe yields 6 servings



  1. Soak beans in water overnight.
  2. Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender.
  3. Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.

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Reviews (10)

Rate This Recipe


I made this recipe just like it said, but I felt it was a bit flavorless. So I added some chicken stock and a couple of chicken bouillon cubes, and it tasted really good. A great recipe to use for the Ten bean mix I bought for my food storage. My husband enjoyed it too. Thank you.

C. Abbey

C. Abbey

My mother used to make this years ago and I acquired a taste for it. Easily bland for some people, though. However, I doubled everything except the beans and it turned out rather tasty. Our house loved it and ate every bit of it. Only thing though, some people may want to adjust how salty it is by adding their own salt later when it's served. Otherwise, it's delicious!

S. Dice

S. Dice

It was flavorful. I added some more spices and used diced ham.

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Amount Per Serving (6 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 44.8 g
  • 14%
  • Protein
  • 19.6 g
  • 39%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 322 mg
  • 13%

Based on a 2,000 calorie diet



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Garbanzo Bean Soup II


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Black Bean Soup II