16 Bean Soup

I have a new obsession! First of all shame on me for never cooking beans outside of a can until a few weeks ago.  I associate the hard beans in a bag with 4th grade science projects rather than actual food.  Shame on me…I am hoping that I am not the only person who is skeptical of fresh beans and prefers canned beans.  If not, you may not be as excited about this soup recipe as I am.

Goya has a variety of bagged beans that they offer and they can be used to make some really easy, healthy, tasty and filling soups!  I was feeling adventurous so I decided I wanted to get the 16 bean soup bag…yes SIXTEEN.   I felt challenged by the number of beans and decided I wanted to give it a try.


16 Bean Soup Mix

2 Stalks of Celery

6 cups of broth

1 onion

2 cloves garlic

1 green pepper

1 can of diced tomatoes

2 Bay Leafs

A bunch of thyme  (just kept putting more and more in!)

Seasoned to desired taste:  red pepper flakes, salt, pepper, seasoning salt, garlic powder


Rinse your beans off until the water runs clear.  Then chop up all of the veggies and sautee them in the soup pot.  Once the veggies have softened and browned a bit add your beans, tomatoes, broth, bay leafs and thyme.    Bring the soup to a boil and season!  Once your soup has boiled, cover the pot and turn the stove to a low heat and continue cooking your soup for another 4 hours ( or until the beans are soft).

FINISHED! (this is a fool proof soup recipe)

Calories: ~350

Servings: 5 -6 servings of 2 cups each

Sorry!  There is no picture with my results since I ate it all before snapping a picture on my phone 😦 Below I found an images that looked like my version of the 16 bean soup mix