7 Bean Soup Recipe

I recently shared a post about different soup recipes and it inspired me to start making a few! I will probably be posting one or two more soup recipes since it's so fitting for the cold winter! This bean soup is very versatile regarding the types of beans you can use. You can choose any type of bean that you want but be sure to take note of the different cooking times!

This is an especially healthy soup due to beans being nutritionally rich with iron, protein, fiber, low in fat, and other vitamins. It is also very hearty and easy to make. All you have to do is throw everything in a pot with a lot of water and let it simmer, so don't feel the need to stand by the stove the entire time!

What I used:

• Dark red kidney beans
• Pink beans
• White large lima beans
• Small white pigeon beans
• Chick peas
• Dried green peas
• Lentils
• Barley
• Course bulgar wheat
• 2 tablespoons sea salt
• 2 tablespoons cumin
• 1 tablespoon ground cinnamon 
• 1 cinnamon stick
• 1 finely chopped onion
• 1/2 tablespoon black pepper
• 2 tablespoons olive oil
• Continuously add water

*Use handful amounts for all the beans and grains

1. I would first like to note that it is always recommended to soak the dried beans overnight but if you forget to, it's fine! Start off by combining the red kidney beans, chick peas, lima beans, and pink beans in a pot with 8 cups of water. Add the chopped onions and the seasonings. These will cook through for an hour and a half. 
2. Add the barley, lentils, peas. Check the tenderness of the first batch of beans to see if they're cooked. You will most likely have to add more cups of water depending on how much has cooked through/evaporated. Your total cooking time will be around 2.5 hours.