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Hearty 16-Bean Soup

Hearty 16-Bean Soup

When we bought the wheat berries for my grain mill, we added a 6-gallon bucket of 16-bean soup mix, which made an already cheap meal that much cheaper. The lack of any meat or dairy in this dish (including the bread bowl) makes it the perfect meal for Lent or a Daniel Fast.
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Prep Time 10 minutes
Cook Time 3 hours
Servings: 6
Course: Soup
Cuisine: American
Calories: 219
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups 16-bean soup mix
  • 1 medium onion, diced
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground pepper

Method
 

  1. Cover beans with cold water (by at least 2 inches) and put the lid on them. Soak overnight. OR cover beans with cold water (by at least 2 inches) and bring to a boil. Boil for 2 minutes. Remove from heat and put the lid on them. Let them stand for at least 3 hours.
  2. Drain beans.
  3. Pour back into pan and cover with hot tap water.
  4. Add the salt, pepper, and thyme. Dice the onion and add to the pan.
  5. Add a can of tomatoes.
  6. Bring to a boil. Turn the heat down and simmer for 2 to 3 hours.
  7. Serve in a bread bowl if you want.

Nutrition

Calories: 219kcalCarbohydrates: 40gProtein: 14gFat: 1gSodium: 784mgPotassium: 913mgFiber: 10gSugar: 3gVitamin A: 178IUVitamin C: 7mgCalcium: 62mgIron: 4mg

Notes

You can use the 15-bean soup mix that you find in the grocery store. Just discard the seasoning packet.
Very high in dietary fiber and vitamin C, very low in saturated fat, and no cholesterol.

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