Butch’s Bean Soup

Name: Butch’s Bean Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 12-14
Ingredients: 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

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.

Serves: 12-14

Prep Time: 10 min

Cook Time: 240 min

Ingredients

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

Directions

1 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.

2 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

Print Recipe

Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.

Recommended Recipes

Butch’s Bean Soup

Ingredients

Directions

Recommended Recipes

Black Bean Chili

Sweet Potato Bisque

Vegetable Sweet Potato Chowder