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Mom’s 16 Bean Soup

I can’t take credit for this one. It’s 100% my ole’ Mom’s creation. She made it last week when I was home, and I ate it for (no joke) three meals in a row. It’s completely vegan, but you wouldn’t know it. It tastes like there are gobs of butter and oil in it. Really rich and hearty and (per usual) VERY easy to whip up.

What You Need:

One bag of Goya 16 Bean Mix (not entirely sure where to find this in NY/the States. I stocked up while I was home. I know Whole Foods sells something similar in the bulk section, but for reference, the bag looks like this.) Soak the beans overnight.

2 large carrots diced

3 stalks of celery diced

1 medium yellow onion diced

1 large sweet potato, peeled, cubed and soaked in bowl of water

8 cups veg (or chicken) bouillon plus 1 cup on reserve

Olive Oil

1 tbsp oregano

Two cloves garlic minced or grated

What You Do:

In a large pot, heat two tablespoons of olive oil and sautee the onions, carrots, celery and garlic until soft. Add oregano.

Add the beans (already soaked overnight), into the pot as well as the 8 cups of bouillon. Bring to a boil, cover, and let simmer for 1 hour. After the hour, add the sweet potato pieces. Add salt and pepper to taste, re-cover and continue simmering for an additional hour. At this point, make sure the sweet potatoes are cooked (easy to pierce with a fork), and you’re done!


2 responses »

  1. I’m making this tonight Steph! And Key foods totes had the 16 bean mix.


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