The Stylish Sixteen- Bean Soup
It’s that time of time to make the Best sixteen- bean soup ever! It’s full of succulent and healthy sap, plus, you can add so numerous vegetables and some leftover ham to add flavor and indeed more protein.
I set some leftover ham cut into bite- size pieces because I knew I wanted to make this soup . This recipe has been in my cookbook for times. When I see the 16- bean soup blend on trade, I always buy a many bags.
Mists of all kinds are used as a comfort food when people get sick, particularly at this time of time. numerous of those mists have further broth than this soup recipe , but you might consider having it available just in case. I love mists and make them any time a family member is “ under the rainfall. ” Give it a pass, they will love you indeed more for your kind sweats!
The Best Sixteen Bean Soup Recipe Video
Ingredients – Sixteen- Bean Soup
16 Bean Soup Bag – A succulent multifariousness of sap – generally contains large lima sap, red order sap, small white sap, baby lima sap, cranberry sap, pink sap, great northern sap, pinto sap, lentils, whole green peas, green split peas, black- eyed peas, unheroic split peas, small red sap, freckled lima sap, and green baby lima sap. It also contains a bag of seasonings that need to be added to the soup , when recommended in the instructions.
Carrots – A root vegetable that’s generally orange in color. Has a succulent crunch and is high in beta- carotene which is known as a great vitamin for eye health.
Celery Stalks – Refreshingly crisp, light, and succulent! High in antioxidants and the fiber contained within is great for the digestive and cardiovascular systems.
White or Yellow Onion– Both onions have a veritably distinct racy flavor that adds a lot to a savory soup , dish, or dish. White onions tend to be a bit stronger and pungent in flavor than unheroic onions.
Garlic Cloves – Provides succulent flavor; may also prop in health benefits due to antiviral and antibacterial parcels.
Sweet Dried Basil – Sweet dried basil has a veritably distinct flavor, but is a milder condiment than regular dried basil. It has lower of a licorice flavor.
Dried Parsley – Parsley has a succulent slightly bitter taste that contrasts well with other flavors. Used to enhance the other flavors of the soup .
Salt and Pepper – They help to enhance the flavors of the other constituents in the soup .
Water – Water is used to wash the sap before cooking to wash and exclude any jewels or debris; also used to cook the sap, vegetables, and seasonings.
Ham – A type of pork that’s roasted,pre-cured, or cooked in a variety of ways. Adds the final touch of succulent and savory flavor to this soup !
Sixteen- Bean Soup Recipe
- 20 ounces 16 bean soup bag (save the “ham seasoning” bag included)
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 onion, chopped
- 2 cloves of garlic
- 1 teaspoon dried sweet basil
- 1 teaspoon dried parsley
- Salt and Pepper to taste
- 7-8 cups of water
- 1-2 cups fresh thick pieces of ham (cut into chunks)
Also Read :- How To Make The 10 Vegetable Soup Recipe
1.Gather all of your constituents. Open the bag of 16- bean soup and look for small jewels or debris. wash the sap in a colander and drain.
Place the” washed” sap in a soup pot and cover them with cold water. Let them soak overnight.
2.The coming morning wash the sap in a colander and drain the water from the sap.
3.Place the soaked sap in your slow cooker.
4.Chop the vegetables.
5.Add the onions, carrots, celery, and garlic to the sap.
6.Add the ham pieces. Add 7- 8 mugs of water. Sprinkle the seasonings on top of the water. Set your slow cooker to 6 hours on HIGH. One hour before serving add the ham seasoning package included in the 16- bean soup package.