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# Heart healthy recipe: 6 Bean Soup
- URL: https://www.foodconsumer.org/6_bean_soup_0530110734/
- Published: 2011-05-30T20:29:00.000Z
- Updated: 2026-09-22T15:55:00.000Z
- Description: A soup built on six dried beans, soaked separately to keep their color, simmered about an hour with onion, celery, carrot, green pepper, parsley, garlic, soup mix and tomatoes. Makes about a gallon, or 16 one-cup servings at 112 calories each.
- Author: Food Consumer
- Tags: Soups-calbeans, Recipes & Dining, #vivvo-import

6 Bean Soup

¼ cup each: dry baby limas, small whites, blackeyes, garbanzos, pinks and light red kidney beans

1 teaspoon salt 

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot

½ cup chopped green pepper

½ cup minced parsley

1 garlic clove, crushed and minced

2 tablespoons butter or margarine

2 envelopes (2 oz. each) chicken noodle soup mix

½ bay leaf, crumbled

½ teaspoon fines herbes

1 cup fresh or canned tomatoes, chopped

 Grated Parmesan cheese

Soak beans by preferred method. (To maintain color in­tegrity, soak beans separately.) Drain. Cook 

onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked 

vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, 

about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese. Makes about 1 

gallon; 16 servings, 1 cup each.

Nutritional Information per Serving:

Calories-112, (From Fat-24%), Protein-6g, Carbohydrate-16g, Fat-3g,

Sodium-628 mg, Potassium-259 mg, Dietary Fiber-4g, Calcium-61 mg,

Iron-1mg, Vitamin A-2497 iu, Vitamin C-10 mg, Cholesterol-7mg

Source: calbeans.com/republished with permission