Mixed Bean Soup

December 29, 2013

There is nothing like a hearty bowl of soup on a cold winter’s day! I just love soup so much and eat it many times during the winter. Originally this soup was going to be Split Pea but I didn’t have enough peas, so I decided to make a Mixed Bean Soup. You can basically add any type of dried beans that you want. I used split peas, barley and great northern beans. I also used chicken stock but you can most certainly use vegetable stock to keep it vegetarian. This soup freezes very well and serves

2 quarts chicken or vegetable stock
2 cups of assorted dried beans (split peas, barley, great northern beans, etc)
1 tbsp. vegetable oil
3 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
3 cloves of garlic, minced
¼ tsp. dried thyme
3 pieces of cooked turkey bacon, crumbled (if using)
salt and pepper to taste

In a large non stick Dutch oven heat the oil over medium low heat and when hot add the carrots, celery and onions and cook until they start to soften up. About 8-10 minutes, stirring occasionally. Add the...
See the full directions on my site

Nutritions

Calories
1235

Sodium
2251mg
93% DV

Fat
67g
103% DV

Protein
114g
229% DV

Carbs
34g
11% DV

Fiber
11g
46% DV