Savory Three Bean Soup

cooking dried beans is very cost effective but takes a little more time. It is best to soak them overnight.

Soup beans can be a wonderful vegeterian alternative, they are high in protein and with herbs and spices can be very flavorful without adding meat

Some consider soup beans comfort food dating back at least 4,000 years. Just remember to eat them among friends because the results from the oligosaccharides they produce can be somewhat offensive.

Serves 8
Prep time: 10 minutes
Total time: 2 hours

Ingredients:

  • 2 cup dried pinto beans
  • 2 cup dried white Northern bean
  • 2 cup dried Kidney beans
  • 6 cups water
  • 1-8 ounce ham bone
  • 1 teaspoon dried Herb chart savory
  • ½ teaspoon dried parsley
  • Salt and pepper to taste

    Instructions:
    Combine all ingredients into a stock pot and cover. Cook on medium heat until beans are tender, about 3 hours. Serve with cornbread.

    Terri’s Tips:

  • When cooking dried beans you will need to wash them and soak them overnight in a large pot that will allow enough room for beans to double in size.
  • An average rule of thumb is to add 3 cups of water to every cup of beans for soaking
  • Use leftover beans for making chili

    Make it your own

    Use vegetable or chicken broth and omit ham bone to cut down on salt and fat

    To save time you can use canned beans but you won’t get the same texture or flavor