Sixteen Bean Soup

Name: Sixteen Bean Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 package 16 bean soup; 3 unit bay leaves; 1 tablespoon crushed oregano; 2 cans chicken stock; 3 stalks celery chopped; 3 unit carrots diced; 1 large white Onion chopped; 3 cloves garlic sliced; 1 pound Sausage sliced; 2 cans diced tomatoes

purchased from Bivins Estate in Dallas, Texas in 1990. This recipe is marked as Bab’s Favorite Soup. Dated 1976. you’ll have to decide for yourself if you like it.

vegetarianvegangluten-freedairy-freenut-free

Prep15 min

Cook20 min

Total35 min

Servings4

Difficultyintermediate

Ingredients

16 bean soup
1 package
bay leaves
3 unit
crushed oregano
1 tablespoon
chicken stock
2 cans
celery chopped
3 stalks
carrots diced
3 unit
white Onion chopped
1 large
garlic sliced
3 cloves
Sausage sliced
1 pound
diced tomatoes
2 cans

Method

Soak the 16 bean soup package in cold water for at least 4 hours or overnight, then drain and rinse thoroughly under running water.

Heat a large pot over medium-high heat and add the sliced sausage, breaking it into bite-sized pieces as it cooks until browned, about 5-7 minutes.

6 minutes

Add the chopped white onion, diced carrots, chopped celery, and sliced garlic to the pot with the sausage and cook for 3-4 minutes until the vegetables begin to soften.

4 minutes

Stir in the crushed oregano and cook for about 30 seconds until fragrant.

Pour in the 2 cans of chicken stock and 2 cans of diced tomatoes, including their liquids, stirring to combine.

Add the drained soaked beans and 3 bay leaves to the pot, bringing the mixture to a boil over high heat.

Reduce heat to medium-low and simmer uncovered for 35-40 minutes until the beans are tender but not falling apart.

38 minutes

Taste the soup and adjust seasonings as needed with salt and pepper, then remove the bay leaves before serving.

Sixteen Bean Soup

Ingredients

Method

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