16 Bean Soup
I never get tired of singing the praises of legumes. 16 bean soup is the kitchen sink of soups – whatever you have, whatever you like, throw it in there.
16 Bean Soup
- 1 lb 16 bean mix (discard the “ham flavoring”)
- water
- 4 to 5 carrots, peeled and sliced medium-thin
- 1 or 2 onions, diced
- 2 or 3 ribs of celery, cut
- 1 can of diced tomatoes
- 1 cup frozen green beans
- 4 cups vegetable stock, 4 cups of water
- 1 veg bullion cube
- 1 tbsp minced garlic
- 2 tbsp mixed seasoning – Italian or other blend
- parmesan (garnish)
This is just what I used. Lots of other vegetables are suitable and delicious.
Rinse and drain the beans. Soak for 6-8 hours in the fridge, covered with water. Drain the soaking water and return the beans to the pot. Add the 4 cups of stock and 4 cups of water and bring to a boil over high heat. After boiling, reduce heat to low, and simmer for 30 minutes. Add the carrots, celery, onions, green beans, garlic, bullion, seasoning, and tomatoes (including juice). Bring to a boil once more and reduce heat to a simmer. Simmer on low for 1 more hour, or until the beans are tender, stirring occasionally.
For a heartier soup, add some meat. Good choices: 1/2 lb cooked spiced italian sausauge (crumbled), 1/2 lb ground beef, cooked and drained, cooked and cubed pork tenderloin. Add cooked meat at the end and stir until everything is well mixed and hot. Salt and pepper to taste. Top with crumbled parmesan cheese.
February 4th, 2009 | Category: soup, vegetarian
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