Butch's Bean Soup

Prep: 10 minutes Cook: 4 hours (1 hour rest time)


Butch was one of our best friends back in our early years in Honolulu and on the Big Island. We reconnected recently and the first time I heard his voice on the phone I knew immediately who it was! This soup is one of his creations that we always loved. It thickens as it cools and we like it spread on thick slices of whole wheat bread with lettuce and sliced fresh tomatoes.


  • 4 quarts water
  • 2 cups Great Northern beans
  • 1 cup small white beans
  • 3-4 onions, chopped
  • 1/2 cup lentils
  • 1/2 cup split peas
  • 1/2 cup barley
  • 1 tsp herb seasoning mix
  • 1/2 tsp curry powder


Begin by placing the white beans (both kinds) in the 4 quarts of water along with the chopped onions. Bring to a boil, remove from heat and let rest 1 hour. Return to heat and simmer for 2 hours. Then add lentils, peas, barley and spices. Cook for 1 hour longer.

HELPFUL HINTS: This recipe makes a large amount of soup. Keeps well in refrigerator, reheats well, and also freezes well. Makes a good sandwich spread when cold