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.

16 Bean Soup Recipe
16 Bean Soup Recipe


  • 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

  1. 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.

  2. 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.

  3. 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.

  4. “Toast” 16 beans with saute mixture.

    Strain the beans and add them to your pot. Stir until everything is coated with flavor.

  5. Add broth and simmer.

    Add broth and let simmer for a couple of hours or until the garlic is buttery soft.

  6. Salt and pepper to taste. Top with parmesan cheese.

  7. Enjoy with a thick slice of sourdough bread.