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Try Northarvest's Nine-Bean Soup Mix
August 12, 2004










Bean soup mixes made with beans, peas, and lentils are a popular item in the grocery store.  The store bought mixes that I found had beans, peas and lentils:  7 to 16 beans, a flavor packet and no grain. 

Homemade mixes are inexpensive and easy to assemble for future use, gifts or a group fund-raiser.   The number of different beans used in each one is only limited by ingredient availability and imagination. 

I received a Nine-Bean Mix and Soup recipe from a house guest.  It has seven beans (black-eyed peas are dry beans), split peas and barley, but whos counting?    Adding grain is different than the store mixes but helps to complete the protein and make a better vegetarian dish.  Since Northarvest grows nine classes of dry beans, it seemed like a natural step to create a Northarvest 9 Bean Soup Mix.  Its the second recipe, another way to Live To Be Old! and participate in the Dakota Diet. In an attempt to include the Dakota Diet in this recipe, I added Dakota grains; oat groats, wheat berries and barley.  Using whole grains, rather than processed or quick, will delay their cooking time and help to keep them from disintegrating. 

When many classes of beans are combined, some will cook more quickly than others. Navy beans, the densest bean, will be the last to become tender; so taste testing that smallest white bean after an hour of cooking time will be a good indicator of when the soup is done.  The resulting mishmash of whole, split, overcooked beans and other ingredients lends itself to a thick soup with great flavor and texture. 

One of the benefits of a homemade bean soup mix is that the flavor packet or salt and spices can be controlled and varied according to individual taste and diet requirements.

ecipe ingredients may be changed from the very simple meat and vegetables used in 9 Bean Soup or a Senate Bean Soup recipeham, potato, onion, celery, and garlicto an Italian or Mexican or American barbecue combination.  Different meats, a whole cupboard of spices, or all the leftovers in the fridge added to a bag of bean soup mix makes a wonderful basic for everyones pantry and the base for a multitude of soups and chilies.

Be sure to include a favorite recipe(s) when giving bags of Northarvest 9 Bean Soup Mix as gifts.


Nine Bean Soup Mix

(Peg Likar, Ely, MN)

Yield:  9 2-cup packages soup mix


1 pound each of dry:

Pinto Beans

Navy Beans

Black Beans

Black-Eyed Peas

Small Red Beans

Split Peas


Great Northern Beans

Barley (not quick cooking)


Mix beans, peas and barley together in a large, clean bowl or bucket.


Measure 2 cups into plastic zipper bags.  Seal and store in a dark, cool place. 


Nine Bean Soup

Yield:  8  10 cups, 8 servings

1 package Nine Bean Soup Mix


8 cups cold water

1/2 teaspoon salt

1 pound ham, diced  (optional)

1 large onion, cleaned and chopped

1 clove garlic, minced or 1/2 teaspoon dry garlic

1 16-ounce can diced tomatoes

1 10-ounce can tomatoes and green chilies


Sort and wash bean mix.  Place in a Dutch oven, cover with cold water 2 inches above the beans, cover and soak overnight.  (Or use Hot Soak instructions in the Northarvest Soup to reduce gas.)

Drain beans; add water, ham, onion, garlic and salt.  Simmer until navy beans (smallest white bean) are tender, 1 ½ - 2 hours.

Add tomatoes and tomatoes and chilies and simmer 30 minutes to blend flavors.  Stir occasionally.  Serve hot. 

Northarvest 9 Bean Soup Mix

Yield:  approximately 12 packages soup mix


One pound of each Northarvest dry bean class:

Pinto, Navy, Dark Red Kidney, Light Red Kidney, Black, Great Northern, Small Red, Pink and Cranberry

One-pound each:  lentils and split peas

One-pound each:  barley, wheat berries, and oat groats (Grains available in health or natural food store or local farm.)

Combine beans and grains in a large, clean bowl or bucket.  Measure 2 3/4 cups into quart plastic zipper bags, seal and store in a dark, cool place.

Northarvest 9 Bean Soup

Yield:  16 cups soup; 8  12 servings


1 package Northarvest 9 Bean Soup Mix 

10 cups fresh, cold water

1 teaspoon salt

8 cups fresh, cold water

2 large potatoes, diced

3 large carrots, diced

2 ribs celery, diced

1 large onion, diced

Several cloves, minced garlic or 1 teaspoon dry garlic

1 teaspoon liquid smoke

Optional, other chopped vegetables peppers, broccoli, cauliflower, cabbage, etc.

Optional, 1 pound cooked, chopped low-fat meat

1 6-ounce can tomato paste

½  4.2-fluid-ounce bottle concentrated beef or chicken flavor broth


Hot Soak Northarvest 9 Bean Soup Mix to reduce gas. In a large pot, heat 10 cups water and 1 teaspoon salt to boiling. Sort and wash the bean mix in a sieve or colander, removing any small rocks or dirt. Add bean mix to boiling water and boil 2 3 minutes (blanch). Remove from heat, cover and let stand 4  16 hours (soak).  Set large colander or sieve in the sink. Pour bean mix into sieve, discarding soak water.  Rinse both beans and pot.


Return beans to pot.  Add 8 cups water.  Add vegetables and meat, if desired.  Simmer 1 hour, until navy beans are tender. Add tomato paste and concentrated broth.  Simmer 10  30 minutes. Serve hot with whole-wheat meat or cheese sandwich, milk and fruit dessert.   Refrigerate leftovers or freeze for later use.           




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Northarvest Bean Growers Association | 50072 East Lake Seven Road | Frazee, MN 56544
Ph: 218-334-6351 | Fax: 218-334-6360 | Email: