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This recipe is fashioned after the Goya brand "16 Bean Soup Mix", though it doesn't technically always use 16 different varieties of beans. The variety is up to you. But if you don't keep a diverse variety of legumes in the pantry, the Goya prepackaged mix is perfect for using in this recipe. (They have a similar recipe on the back of the package, but mine is better!) ~~~Lynne


Sixteen Bean Soup
Serves 4 (double the recipe to serve 8-10)

Ingredients
1 cup of a variety of dried beans
(White northern, lima, kidney, red lentils, green lentils, black beans, peas, etc.)
1 tablespoon barley
1 teaspoon of chicken or beef bouillon powder
1 bay leaf
1/2 teaspoon cumin
1 garlic clove, minced
1 carrot, chopped
1 small onion, chopped
3 bacon strips cut into 1" lengths and/or 1/2 cup cooked ham steak cut into 1/4" pieces **
3 cups water
salt and pepper to taste

Instructions

1. Presoak the beans.
Add the beans and barley to 3 or 4 cups of hot water. Bring to a boil, and boil for 2 minutes. Remove from heat, and let sit at room temp for 1 hour.

2. Drain and rinse the beans.

3. Add the beans and the rest of the ingredients to a large pot. Bring to a boil, then reduce the heat to a simmer. Cover and continue to simmer about 1 hour, or until beans are nice and tender.

Enjoy!

** If you want to go a little more vegetarian, swap out the ham and bacon for potato and butter, but you'll need a little more flavoring so go a little heavier on the bouillon and cumin.

Note: This can be made a few hours ahead and re-heated. It freezes well, too.


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