Granny Morgan's Recipes

Recipes / Mexican Bean Soup

From Granny's collection

Mexican Bean Soup

  • soups

Ingredients

  • 1/4 cup each barley, lentils, and split peas
  • 1 1/2 cups mixed dried beans (navy, Great Northern, red or white pinto, Romano, or black)
  • 1 garlic clove, crushed
  • 2 onions
  • 2 large carrots
  • 2 stalks celery
  • 8 cups chicken broth, bouillon, or water
  • 1 (28-ounce) container tomatoes or vegetable juice
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 red or green pepper, chopped
  • 1 can tomato sauce, optional
  • a bit of red seasoning, to taste

Directions

  1. Place the beans in a large bowl, cover with water, and soak overnight; or bring to a boil uncovered over high heat, remove from the heat, cover, and let stand for 1 hour. Drain.
  2. Combine the barley, lentils, split peas, beans, and the remaining ingredients.
  3. Simmer for 2 to 3 hours, until the beans are tender.
  4. A can of tomato sauce was also used, with a bit of “red” to taste.
Read the transcription as written
Mexican Bean Soup
¼ cup each barley, lentils, split peas
1½ cups mixed dried beans (navy, great northern, red or white pinto, Romano, black)
1 crushed garlic clove
2 onions
2 large carrots
2 stalk celery
8 cups chicken broth, bouillon or water
1, 28 oz. tomatoes or vegetable juice
¼ tsp. thyme
1 bay leaf
¼ tsp each black pepper
¼ tsp. cayenne pepper
1 red or green pepper, chopped
Place beans in large bowl cover with water, soak overnight or bring boil uncovered over high heat. Remove from heat and cover and let stand for 1 hour. Drain. Mix barley, lentils, peas, beans in same. Throw everything else together. Simmer 2-3 hours until beans are tender. also used a can tomato sauce. bit of red to taste.