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17 Bean Soup Recipe

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This is inspired by Trader Joe's 17 bean soup mix.



If using raw beans: soak beans overnight. Rinse, drain, cover with water. Low simmer for an hour until soft.

Pour chicken broth into large soup pot.

In separate pan, sweat onion, celery, carrot, pepper, basil, oregano, parsley, and garlic in oil until soft. Add to pot along with rest of ingredients. Simmer, covered, for 1/2 hour.
Add barley. Simmer, covered, for 1/2 hour.
Add cooked beans and simmer, covered, for 15 minutes.

Doug's Notes

Beans that go well in the soup: lima, baby lima, black, pinto, great northern, navy, red, kidney, split peas, green lentils, garbanzo, black-eyed peas, and cranberry.

Instant barley can be used but add it 10 minutes before done.

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