Name: 16-Bean Soup
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 package (12 ounces) 16-bean soup mix -; 1 large onion, chopped -; 2 garlic cloves, minced -; 1 teaspoon salt -; 1 teaspoon chili powder -; 1/4 teaspoon pepper -; 1/8 teaspoon hot pepper sauce -; 1 bay leaf -; 8 cups water -; 1 can (14-1/2 ounces) stewed tomatoes -; 1 tablespoon lemon juice -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - 16-Bean Soup

1. 1 package (12 ounces) 16-bean soup mix -

2. 1 large onion, chopped -

3. 2 garlic cloves, minced -

4. 1 teaspoon salt -

5. 1 teaspoon chili powder -

6. 1/4 teaspoon pepper -

7. 1/8 teaspoon hot pepper sauce -

8. 1 bay leaf -

9. 8 cups water -

10. 1 can (14-1/2 ounces) stewed tomatoes -

11. 1 tablespoon lemon juice -

How to cook deliciously - 16-Bean Soup

1. Stage

Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.

2. Stage

Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil.

3. Stage

Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.