While walking the grain section of my local grocery store, I stopped and I grabbed a package of “16 bean mix soup”. I have never tried it before, as it is hard to cook 16 beans that are already mixed together since every bean has a certain cooking time. But I asked myself imagine your family at dinner table enjoying a warm soup with all the flavors of 16 beans and vegetables mixed in one bowl.

I may say that this is one of the healthiest soups I have ever cooked; it is so hearty, filling and rich in protein. I will definitely recommend this vegetarian recipe and I will come up with more different recipes to cook “12 beans mix package”.

INGREDIENTS:

1 package of 16-bean soup mix (16 Ounces)

2 carrots sliced

2 celery stalks sliced

1 large white onion diced

1 garlic leaf

Sprig thyme

9 Cups vegetable stock

3 tablespoon Olive oil

Salt and Freshly ground pepper to taste

Chopped parsley for garnish (optional)

STEPS:

Rinse the beans and soak overnight.

Heat oil in large soup pot over medium high heat; add carrots, celery and onion and sauté until the onion is tender. Season with salt and pepper and add the bay leaf.

Add the drained beans and cover with the vegetable stock.

Bring to a boil and then reduce heat and simmer for about 1, ½ hour or until the beans are tender.

Adjust the seasoning and remove the bay leaf.

Finally garnish with chopped parsley.