Minnesota Heartland Eleven Bean Soup

Our Minnesota Heartland Eleven Bean Soup is where it all began—founder Trisha Anderson sold out of this colorful, hearty blend at a 1983 holiday market. It's a beautiful medley of eleven beans, peas and lentils, full of flavor, texture and old-fashioned goodness.

This pantry-friendly mix makes a big, homemade pot easy—just add a ham hock and fresh vegetables, then simmer low and slow.

What's Inside

• Beans (lima, pinto, pink, great northern, black, light red kidney), peas (yellow split, blackeye, green split), lentils (red, green), thyme, bay leaf, parsley

How to Make It

1. Pick through the beans, removing any discolored or shriveled beans and foreign material; rinse well.
2. Place beans into a 6 to 8-quart pot with a ham hock and 12 cups cold water.
3. Bring to a simmer, cover and cook on low for 3 hours.
4. Add soup mix seasoning, tomatoes, celery, onion, pepper, garlic and salt. Simmer covered for 1 hour.
5. Cut up chicken and add to the pot.
6. Slice kielbasa into quarters lengthwise, then crosswise, and add to the pot.
7. Simmer covered for 30 minutes.
8. Remove the ham hock, dice the meat and return it to the pot before serving.

Good to Know: 20 servings · about 5 hours · Gluten free, Non-GMO, vegan-friendly, no added salt, nothing artificial.