Sixteen Bean Sour Cream Soup Recipes

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MY MOMS 16 BEAN SOUP



My Moms 16 Bean Soup image

My mother truly is an amazing cook! I only hope someday to cook as good as she does. She has that special touch moms have.

Provided by BFL1972

Categories     Beans

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 (16 ounce) bag goya 16 beans
5 cups low sodium chicken broth
6 cups water
1/4 cup extra virgin olive oil
1/3 cup of finely chopped fresh parsley
3 sprigs fresh rosemary, finely chopped
6 -8 garlic cloves, sliced in half
1 tablespoon crushed red pepper flakes
2 tablespoons Vegeta
1 tablespoon garlic powder
1 teaspoon thyme
salt and pepper
1 bay leaf

Steps:

  • Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire) Serve immediately with a peice of hearty bread.
  • Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

Nutrition Facts : Calories 185.9, Fat 15.4, SaturatedFat 2.4, Sodium 106.5, Carbohydrate 7.6, Fiber 0.7, Sugar 0.8, Protein 6.9

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