Mixed Bean Soup

Recipe Ingredients and Instructions to Download and Print: Mixed Bean Soup (PDF)

Serves: 10 | Serving Size: 2-1/2 cups


1 pound of assorted dried beans (any combination you have on hand)
2 ½ quarts (10 cups) water or low-sodium vegetable or chicken broth
1 medium-sized onion
3 medium-sized garlic cloves, finely minced, or ¾ teaspoon garlic powder
2 teaspoons oil, vegetable or canola
2 cups celery, coarsely chopped
2 cups (about 3 large carrots), coarsely chopped
2 (15-ounce) cans chopped tomatoes
Salt and pepper to taste


  1. Spread dry beans on a clean paper towel or kitchen towel to remove small stones, dirt, and damaged or shriveled beans before cooking. Place beans in a strainer and rinse several times under cold running water. Once beans have been sorted and rinsed, they must be soaked before cooking using one of the three methods below:
    • Overnight Soak: Place one pound (2 cups) of rinsed dry beans in a large pot with enough cold water to cover the beans. Cover, refrigerate, and soak for 6 to -8 hours or overnight.
    • Quick Soak: Place one pound (2 cups) of rinsed dry beans in a large pot with 610 cups of water. Cover and boil for 3 minutes. Remove from heat, cover, refrigerate, and soak for 1 hour.
    • Hot Soak: Place one pound (2 cups) of rinsed dry beans in a large pot and add 10 cups of water. Heat to boiling and boil for an additional 3 minutes. Remove beans from heat, cover, and refrigerate for 4 to 24 hours.
  2. Drain the water used to soak the beans.
  3. In a clean stock pot, cover the soaked beans with fresh water or vegetable broth to cover the beans.
  4. In a pan, saute the onions and garlic with oil, then add the celery, tomatoes, and carrots. Saute for 10 minutes.
  5. Pour sauteed vegetables into the beans and simmer for 30-45 minutes. Add more water if needed and season with salt and pepper to taste.

Mixed Bean Soup Food Nutrition Facts Label: Click on this image for complete nutrition information