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16 Bean Soup Mix Recipe Vegetarian

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16 bean soup, vegetarian BigOven
16 bean soup, vegetarian BigOven from www.bigoven.com

Description

This 16 bean soup mix recipe is perfect for vegetarians who are looking for a hearty and healthy meal. It is packed with protein and fiber, making it a nutritious and satisfying choice. The combination of beans and vegetables creates a flavorful soup that is perfect for a cold winter day or a cozy night in.

Prep Time

Prep time for this recipe is approximately 10 minutes.

Cook Time

Cook time for this recipe is approximately 2 hours and 30 minutes.

Ingredients

  • 1 package of 16 bean soup mix
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 can of diced tomatoes
  • 6 cups of vegetable broth
  • 1 bay leaf
  • 1 tsp of dried thyme
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Chopping board
  • Knife
  • Wooden spoon

Method

  1. Sort through the 16 bean soup mix and remove any debris or stones. Rinse the beans and soak them overnight in a large bowl of water.
  2. In a Dutch oven or large pot, sauté the onion and garlic in a bit of olive oil until fragrant.
  3. Add the chopped carrots and celery and cook until they soften slightly.
  4. Drain the soaked beans and add them to the pot along with the can of diced tomatoes, vegetable broth, bay leaf, dried thyme, salt, and pepper.
  5. Bring the soup to a boil, then reduce the heat and simmer for approximately 2 hours or until the beans are tender.
  6. Remove the bay leaf and serve hot.

Notes

For a creamier soup, you can blend a portion of the soup in a blender or food processor and then add it back into the pot. You can also add additional vegetables, such as potatoes or kale, to the soup.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains approximately:
  • Calories: 260
  • Protein: 15g
  • Carbohydrates: 47g
  • Fiber: 14g
  • Fat: 1g
  • Sodium: 620mg

Recipes FAQ

Can I use canned beans instead of dried beans?

Yes, you can use canned beans, but you will need to adjust the cooking time. Canned beans only need to be heated through, so you can add them to the pot towards the end of the cooking time.

Can I freeze the soup?

Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw the soup in the refrigerator overnight and reheat on the stove.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Follow the same steps as above and cook on low for 8-10 hours or high for 4-6 hours.

Recipe Tips

  • Be sure to soak the beans overnight to reduce the cooking time and make them easier to digest.
  • If you don't have vegetable broth, you can use water and add additional spices for flavor.
  • For a heartier soup, you can add cooked quinoa or brown rice to the pot.

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