Vegetarian Sixteen Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A healthy vegetarian version of the classic bean soup. Throw away the flavor packet and enjoy! If you prefer to add meat, lean cubed ham works best. Also, you can substitute some of the water with chicken broth. I like to add extra hot sauce to mine. Hearty, healthy, and delicious! Ingredients:
16 ounce dried beans |
1 onion, chopped |
3 cloves garlic, minced |
3 carrots, sliced |
1 cup corn, sweet, yellow |
2 stalks celery, sliced |
2 tbsp. hot sauce |
2 tomatoes, diced |
2 cups spinach |
4 tbsp. fresh cilantro |
4 potatoes, diced with skin |
Directions:
1. Soak beans in a large bowl overnight; drain.
2. In a large pot, combine all ingredients except spinach and cilantro. Fill with water to cover.
3. Bring to a boil, reduce heat to low and simmer for 60 to 90 minutes, or until beans are tender.
4. Add spinach (or cabbage, if you prefer) and cilantro in final few minutes of cooking.
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