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Heart-smart, gluten-free, spicy bean soup

This homemade soup features two types of beans and black-eyed peas. The fiber-rich recipe is heart-smart, gluten-free, and low in sodium. It's a meal that will warm you up while it fills you!

20 cups water, divided
1 cup dried pinto beans 
1 cup dried black beans
1 cup dried black-eyed peas
3 cups dehydrated mixed vegetable blend
1/4 cup sun-dried tomatoes
3 tablespoons dried onion flakes
1 1/2 teaspoons Cajun seasoning
2 tablespoons dried parsley
1 1/4 teaspoons garlic powder
2 tablespoons vegetable bouillon granules
3 dried bay leaves

*Optional: tortilla chips, shredded cheddar cheese, sour cream 


1. Rinse and drain beans. In a large stock pot, combine 8 cups water with the pinto beans, black beans and black-eyed peas. Bring to a boil, reduce heat and simmer for 3 minutes. Remove from heat, cover and soak for about 1 hour. Drain and rinse beans.

2. In a large pot, place 12 cups water, prepared beans and remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1/2 to 2 hours, until beans are tender. 

3. Serve warm. Garnish with tortilla chips, shredded cheddar cheese and sour cream, if desired.*

Makes 12 servings

Nutrition information


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