Hispanic Kitchen

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Nine Bean Soup

Nine Bean Soup

This recipe is ideal for a large gathering.

Number of Servings: 12

Ingredients:
1 cup black beans
1 cup red beans
1 cup pinto beans
1 cup white beans
1 cup split green peas
1 cup navy beans
1 15.5 oz can garbanzo beans, drained
1 15.5 oz can no sodium black-eyed peas, drained
1 15.5 oz can kidney beans, drained
1 14.5 oz can no sodium diced tomatoes
1 10 oz can diced tomatoes with green chiles
1 large onion, chopped
1 cup green onion, chopped
3 cloves garlic, crushed
½ tsp salt

Directions:
1. Combine black beans, red beans, pinto beans, white beans, split green peas, navy beans. Cover with water and soak overnight.
2. Drain beans and place in a large stockpot; cover with water. Add navy beans, garbanzo beans, black-eyed peas and kidney beans. Cover and bring to a boil.
3. Reduce heat and simmer for 1½ hours or until beans are tender.
4. Add tomatoes, tomatoes with green chiles, onion, garlic and salt.
5. Simmer for 30 minutes to blend flavors.








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