Nine Bean Soup

Two meats in one pot is what makes this bean soup so satisfying. A beef chuck roast and a whole turkey leg simmer together with soaked beans for two hours, building a broth that’s beefy, smoky, and thick with protein. The meat gets pulled out, chopped, and stirred back in at the end.

Starting with a nine-bean soup mix gives you a range of textures and flavors in every bowl. Some beans break down and thicken the broth. Others hold their shape and give you something to bite into. That overnight soak is essential since dried beans this varied need the head start to cook evenly.

After the initial two-hour simmer, chopped tomatoes, onion, chili powder, herbs, lemon juice, and a touch of brown sugar go in for the final hour. The lemon juice and brown sugar work together to balance the earthiness of the beans. Small pasta added near the end gives the soup extra body without turning it into a stew.

Chef Tips

• Soak the beans in plenty of water. They’ll double in size overnight and you don’t want any poking above the waterline
• Keep the simmer gentle during the first two hours. A rolling boil can burst the bean skins and make the broth cloudy
• The beef chuck will be fork-tender after the full cook time. Shred it rather than cutting for a more rustic texture
• If the soup thickens too much as it sits, thin with broth rather than water to keep the flavor concentrated

Variations

• Use a smoked ham hock instead of turkey leg for a deeper, smokier pork flavor
• Add diced carrots and celery with the tomatoes for a more vegetable-forward version
• Increase the chili powder and add cumin and a chipotle pepper for a Southwestern spin