• Cooking Time: 30 minutes
  • Servings: 4 to 6
  • Preparation Time: 10 minutes


The original recipe appeared in the airline's monthly publication for flight attendants; it was submitted by ASA flight attendant Jenni Tennille. I've made this soup a few times, tweaking the recipe just a bit every time, and now it's even better than the original! (That is, of course, just my humble opinion.)


  • 1 can pinto beans,drained
  • 1can navy beans, drained
  • 1 can kidney beans, drained
  • 1 can black beans, drained and rinsed
  • 1 can hominy, drained
  • 1 can corn, drained
  • 1 can diced tomatoes (DO NOT drain)
  • 1 or 2 cloves garlic, minced
  • 2 envelopes ranch or Italian dressing mix
  • 1 to 1 1/2 quart water
  • 2 or 3 whole stalks celery
  • garnish: croutons


  • Dump all canned ingredients into large pot and stir well.
  • Add both envelopes of dressing mix, stir well again.
  • Add 1 quart water and stir well again.
  • Add more water if desired.
  • Cut celery stalks in half, add to pot.
  • Bring to a boil, simmer 30 minutes.
  • Discard celery (it was just there because beans cooked with celery digest better, with less gas and tummy upset.)
  • Ladle into bowls and garnish with croutons.
  • Optional: omit crouton garnish and serve with crusty French or Sourdough bread.

Categories: Misc. One Dish  Soup  Stew  Vegetarian 

Author Credit: ASA flight attendant Jenni Tennille

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