SIXTEEN-BEAN SOUP
Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- 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., 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. , 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.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 13g fiber), Protein 8g protein.
SPICED-UP 16 BEAN VEGAN SOUP
Categories Soup/Stew Bean Vegetarian High Fiber Healthy Vegan
Yield at least 8 bowls
Number Of Ingredients 15
Steps:
- Soak beans over night or do a "quick soak" where the beans are brought to a hard boil for 2 minutes then set in the water for an hour. Chop up onion and put turmeric all over it, sauté it in a pan in olive oil. Put into crockpot: beans, vegetarian broth, a pinch of each type of spice, garlic, sautéed onions, and can of crushed tomatoes. Set the crockpot to high for 4 hours. When there's 40 minutes left on the crockpot, slice up squash and zucchini, cover zucchini in garlic powder and squash in paprika. Sautee both in olive oil then add them to the crockpot giving them approximately 10-20 minutes until the soup is done.
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