Goya 16 Bean Soup Mix Recipe 385
"16 BEAN" PASTA E FAGIOLI
Steps:
- The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
- Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
- Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.
GOYA 16 BEAN SOUP MIX RECIPE - (3.8/5)
Provided by craftsks1
Number Of Ingredients 7
Steps:
- In, a pressure cooker, put all the ingredients in the pot, and cook for 25 minutes. it will be done. Another, way is the crock pot, great for that too, just, put every thing in and let the walk away, for about 2-4 hours on low.. You can put meat, like ground meat, in, for flavor too.
16 BEAN SOUP (CROCKPOT)
This is a great recipe to start in the morning and have ready when you come home. I love the packages with 16 kinds of beans...they make the best bean soup. They don't come with a prepackaged mix or anything like it sounds--the 16 bean soup mix is just a package of 16 kinds of beans. I didn't have turkey Italian sausage so I used regular spicy Italian sausage, and I added a couple potatoes just because I love them. Recipe is posted as written. Serving size is estimated. Recipe courtesy of www.lovetoknow.com
Provided by AmyZoe
Time 5h30m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1" to 2 " in crock pot.
- Cook on high for 2 hours.
- Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
- For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
- Serve this as a complete meal or over rice if desired.
- Freezes well.
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.
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