Ingredients: 

• 1 lb. dry beans (great northern, lima, garbanzo, black eye pea, lentil)

• 1 onion, chopped

• 2 –3 stalks celery, chopped

• 2-3 carrots, chopped

• 2 – 4 cloves garlic, minced

• 1 lb. lean ground beef or lamb (optional)

• 1 – 2 bayleaf

• 1 tsp. oregano

• 1 8 oz. can tomato sauce

• ¼ c. olive oil

• salt

• pepper

• 2 – 3 quarts water

Dry Bean Preparation  

Great Northern / Lima / Garbanzo:

1. Rinse beans

2. Soak beans
   Overnight Soak Method – In large pot soak 1 lb. beans overnight in at least 2 quarts water
   Quick Soak Method – Combine 1 lb. beans & 2 quarts water in large pot. Heat beans & water to boiling. Boil 2 minutes. Remove from heat, & let stand for at least 1 hour.

3. Drain soaking water & rinse beans

4. Add 2 quarts water

5. Cover & bring to boil

6. Reduce heat to simmer

7. Cook for 45 – 60 (or longer) until beans are just tender (not mushy)

Black Eye Pea / Lentil (no soaking necessary):

1. Rinse beans

2. Add 2 quarts water

3. Cover & bring to boil

4. Reduce heat to simmer

5. Cook black eye peas for 45 – 60 minutes until just tender (not mushy); cook lentils for 30 – 40 minutes until tender

Canned Bean Preparation:

1. Use equivalent to four (4) 15 oz. cans of desired beans

2. Drain & rinse beans

3. Add 11/2 quarts water

Soup Preparation:

1. Lightly saute chopped onion, celery, carrots, and minced garlic in olive oil. Cover and cook over medium heat until just tender (not mushy). Do NOT brown.

2. OPTIONAL – Brown ground beef/lamb; drain well.

3. Add vegetables (with oil) & meat (if used) to prepared beans (approximately 6 – 8 cups prepared beans). 

4. Add salt, pepper, bay leaves, and oregano (dry beans will require more salt than canned beans).

5. Add tomato sauce.

6. Add additional quart water, if desired.

7. Cover & bring to boil

8. Reduce heat to simmer

9. Simmer for 30 – 45 minutes.

10. Taste & adjust seasonings

This soup tastes even better reheated the next day. It also freezes well.

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