Bean Soup #2

Prep: 10 minutes Cook: 4 hours


This is a basic soup recipe that can be made with any type of dried beans. I first stared making it with Great Northern beans, but have used Soldier, Cranberry, Scarlet Runner, Red Calypso, Steuben Yellow Eyes, Rattlesnake, and Christmas as well as other heirloom beans in this recipe. Vary the seasonings to suit your own tastes. Beans and vegetables make this a stick-to-your-ribs meal.


  • 2 cups dried beans
  • 8 cups water
  • 2 onions, chopped
  • 2-4 stalks celery, chopped
  • 2 bay leaves
  • 1/2 tsp sage
  • 1/2 tsp oregano
  • 2 tbsp low sodium soy sauce


Place all ingredients in a large pot and bring to a boil. Reduce heat, cover and simmer for 3-4 hours until beans are tender. (In a slow cooker (Crock-Pot), this will take about 8-10 hours on high.)