What’s so great about this 16-bean soup recipe (besides hunks of garlic that you can spread like butter onto toast)? How about ample amounts of low-fat protein, iron, b-vitamins, and antioxidants like polyphenols to keep you looking young? Plus, this 16-bean soup recipe also has loads of filling fiber to keep you satiated and possibly help to lower blood sugar and blood pressure.
In short, this bean soup is jam-packed with nutritional goodies, which is a bonus considering how tasty it is! Vegans and vegetarians may eliminate the prosciutto and parmesan as needed, but they also may want to add a bit more salt.
- 1 Bag of Goya 16 Bean Soup Mix
- 2 Cups of Mirepoix (Carrots, Onion, and Celery)
- 4 Oz. Cubed Prosciutto
- 9 Cloves of Garlic
- 7 Oz. Cubed Parmesan
- 2 Sprigs of Thyme
- Shredded Parmesan for Garnish
- Salt and Pepper to Taste
Time needed: 3 hours
Instructions for Making this 16 Bean Soup Recipe
- Soak beans.
Soak beans for four to twelve hours with two tablespoons of salt and in enough water to cover the beans by a couple of inches.
- Saute mirepoix and prosciutto.
Saute mirepoix (carrots, onions, and celery) in butter or your favorite oil. For this heart-healthy dish, I used EVOO. I think that butter gives the best flavor to this dish. When the mirepoix mixture starts to become translucent, add cubed prosciutto.
- Add garlic cloves, cubed parmesan, and thyme.
Drop in whole garlic cloves with cubed parmesan, a few thyme sprigs, and salt and pepper. Continue to Saute on medium heat for about 3 minutes until it is fragrant with the thyme and garlic.
- “Toast” 16 beans with saute mixture.
Strain the beans and add them to your pot. Stir until everything is coated with flavor.
- Add broth and simmer.
Add broth and let simmer for a couple of hours or until the garlic is buttery soft.
- Salt and pepper to taste. Top with parmesan cheese.
- Enjoy with a thick slice of sourdough bread.