top of page

8 Bean Tomato Soup


  • 32 ounces tomato juice (sauce)

  • 1 - 6 ounce can tomato paste

  • 1 medium onion finely chopped

  • 1 tablespoon dried Oregano

  • 1 tablespoon dried Sage

  • 1 tablespoon dried Rosemary

  • 1 tablespoon Garlic powder

  • 1 small can Chick peas (drained)

  • 1 small can Red Kidney beans (drained)

  • 1 small can Black beans (drained)

  • 1 small can White beans (drained)

  • 1 small can Lima beans (drained)

  • 1 small can Pinto beans (drained)

  • 1 small can Lentils (drained)

  • 1 small can Navy beans (drained)

How To Make It

In a large pot, brown the chopped onions. Add in the tomato sauce and paste. Stir and blend together for 5 minutes.

Stir in the Oregano, Sage, Rosemary, and Garlic powder. Cook 3 minutes.

Stir in  all the beans one can at a time. Turn heat to simmer and cover.

Allow to cook 3 hours, stirring every 30 minutes.

Depending on how it cooks, you may need to add water occasionally.

40 views0 comments

Recent Posts

See All


bottom of page