Hearty nourishing soup is what we look for on a cold rainy night. This ten-bean soup is so good that you will enjoy every spoonful of it. It’s gluten-free and dairy-free and you can also make it vegetarian by substituting the chicken broth with vegetable broth. Try it today and I’m sure you’ll cook it the whole year round.


Yields: 4 portions

- 2 tbsp. dry red kidney beans
- 2 tbsp. dry white cannellini beans
- 2 tbsp. dry black beans
- 2 tbsp. dry navy beans
- 2 tbsp. dry black-eyed beans
- 2 tbsp. dry split peas
- 3 tbsp. brown lentils
- 3 tbsp. split lentils
- 3 tbsp. green lentils
- 3 tbsp. dry chickpeas (garbanzo beans)
You can replace all the above with 2 cups of mixed dried beans.
- 2 sticks celery, finely chopped
- 1 big carrot, or 2 medium carrots, finely diced
- 1 big onion, finely chopped
- 7-8 garlic cloves, peeled and diced
- 2 bay leaves
- 3-4 sticks fresh thyme
- 3-4 tbsp. vegetable oil (I use canola oil)
- 1 can chopped tomatoes
- 1 tsp tomato paste
- 1 liter chicken broth, or vegetable broth for a vegetarian option (gluten-free or homemade)
- 1 ½ -2 tsp salt
- Freshly ground black pepper
- 1 tsp ground cumin


(The night before)

  1. Put all the beans and lentils in a bowl and cover with water.
  2. Let them soak overnight.

(The next day)

  1. Drain the beans and wash in clean water.
  2. Keep aside.
  3. Put the oil in a pot on the heat and add the onions, celery, carrots, and ½ tsp of salt.
  4. Cook the vegetables until translucent and soft, then add the garlic.
  5. Cook for 2 minutes, then add all the beans, canned tomatoes, tomato paste, bay leaves, fresh thyme, remaining salt, black pepper, and chicken broth.
  6. Mix all ingredients well.
  7. Let it simmer on low heat for one hour or more, until the beans are well-cooked and soft. 
  8. Let the soup thicken, then add the ground cumin and mix well.
  9. Let it simmer for five minutes, then serve hot.
  10. This soup is even better served the next day, when all the flavors blend well.