Mixed Bean Soup
  • Cooking Time: 30 minutes
  • Servings: 4 to 6
  • Preparation Time: 10 minutes
  • 1 can pinto beans,drained
  • 1 can 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
  1. Dump all canned ingredients into large pot and stir well.
  2. Add both envelopes of dressing mix, stir well again.
  3. Add 1 quart water and stir well again.
  4. Add more water if desired.
  5. Cut celery stalks in half, add to pot.
  6. Bring to a boil, simmer 30 minutes.
  7. Discard celery (it was just there because beans cooked with celery digest better, with less gas and tummy upset.)
  8. Ladle into bowls and garnish with croutons.
  9. Optional: omit crouton garnish and serve with crusty French or Sourdough bread.
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.)