One of our family’s favorite mixed bean recipes, this soup is hearty and down-home enough to please the pickiest of eaters. This recipe incorporates all the best parts of Southern soul cooking, from the mixed bean base to the chicken and biscuits. We’ve also added a bit of savory spices to kick the flavor profile up a notch.
Chicken soup is an all time favorite for family dinner, and this recipe is an absolutely delicious version. It’s a bit more advanced in it’s flavor mixing and matching, but it’s worth every bit of extra effort. The fresh veggies and aromatics add a healthy dimension to the traditional chicken soup. Beans serve as an additional source of protein and soak up all the tasty spices so you get more out of every mouthful.
Don’t forget the flaky biscuits to top your soup! You can choose your favorite brand- just be sure to have them ready to serve right when the soup is done cooking to get the full flavor effect. You family is in for a real home-cooking treat!
- 1 48-ounce jar Randall Mixed Beans
- 2 tablespoons margarine
- 2 small onions, chopped (1 cup)
- 1 cup celery, chopped
- 1 medium green pepper, chopped (3/4 cup)
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon dried ground savory
- 1 46-ounce can tomato juice
- 1/4-1 teaspoon hot pepper sauce, depending on preference
- 6-8 chicken thighs, remove skin and extra fat
- 1 10-ounce package frozen corn
- 1 10-ounce package frozen okra
- 1 cup parsley
- 1 can refrigerated biscuits (optional)
- 1 tablespoon butter, melted (optional)
- paprika (optional)
In a large pot, melt margarine, and add onions, celery, green pepper, and garlic, and sauté. Stir in seasonings. Add tomato juice, hot pepper sauce, and chicken thighs. Simmer until chicken is tender, about 30 minutes. Stir in corn, okra, parsley, and Randall Beans. Continue to cook about 20 to 30 minutes until vegetables are cooked through.
Serve as is or for a good variety “Top Hat” the soup with biscuits that have been brushed on top with melted butter and sprinkled with paprika. Cover simmering mixture with lid. Cook about 15 minutes until biscuits are done when tested with toothpick. In soup bowl place one piece of chicken, add soup, top with biscuit. Serve hot.
Makes 6 to 8 servings.