Count on this pleasingly seasoned, hearty soup to satisfy the whole family. "My husband and kids say brimming bowls of it are flavorful and filling," nods Laura Prokash of Algoma, Wisconsin. " I also love the fact that I can make a big pot from a handy bean mix."
- 1 package (12 ounces) 16-bean soup mix
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 1 bay leaf
- 8 cups water
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 tablespoon lemon juice
- Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
- Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil.
- Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).
Originally published as Sixteen-Bean Soup in Light & Tasty April/May 2001, p21
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