Thursday, November 3, 2011

Hearty 16 Bean Soup.....Yes 16 BEANS!!!

We are just about back to normal here in New Jersey, we were hit  hard by the "October Snow Storm". Now we can enjoy the rest of Autumn, hopefully the snow will hold off till December for Christmas!

I make this really delicious soup,“Hearty 16 Bean Soup", yes there are 16 different kinds of beans in this soup, and they all can be so delicious! Please do not be discouraged by the 16 beans, they really do make a yummy soup. I put kielbasi in the soup, and it really makes for a wonderful and hearty dish, or you could use ham, even a ham bone!  Try it, you will love it, so comforting!  YUMMO!

Hearty 16 Bean Soup
1 bag Goya 16 Bean Soup
(yes there really is a bag of 16 different kinds of bean all in one bag)
1 large onion minced
3 large carrots cut up small
3 celery stalks cut up small
1 long link of Kielbasi cut up in pieces
or 2 cups ham or a whole ham bone
3 TBS Beef bouillon
6 cups cold water
1 bay leaf
1 tsp. garlic powder
1 TBS salt
1 tsp. pepper
1 small can tomato paste
2 TBS canola oil
So colorful, yes 16 different kind of beans!

Preparing the Beans
Bag of 16 Bean Soup Mix

Rinse the beans then soak beans overnight in a large stock pot with about 6 cups cold water, cover.  The next day, drain all the liquid, and rinse the beans really good.  Continue making the soup.

Or if you forget to soak the beans the night before, and still want to make the soup on the same day, rinse beans then put them in a large stock pot cover with 6 cups of water and bring to a boil for 5 minutes. Take off of heat and let sit for 1 hour in the water. The water will look blackish, drain all the liquid, rinse the beans really good, and let sit in a colander until ready to make the soup.

Making the Soup
In a large stock pot add the oil then the onion, celery, carrot, add the salt, pepper, onion powder, and saute until soft, add the kielbasi, and saute for 3 minutes, add the already soaked and rinsed beans. Add the 6 cups of cold water, tomato paste, and bay leaf and beef bouillon. Bring to a boil, then lower the heat down to simmer.  Cook for about 4 hours, until the beans are tender, and the soup is  somewhat thicken.  Taste it, what does it need?  More salt, or pepper.  I like to serve this over Brown Rice, and a loaf of freshly baked homemade bread!  Enjoy! 

No comments: