In today’s installment of From Storage to Stovetop we are going to show you a traditional 16 bean soup mix and give you a secret trick on how to make a simple soup without all of the hassle and wasted fuel to soak and cook all those legumes.
In the video below Julie shares her secret to making the best 16 bean soup. It doesn’t even need HAM in it to make it delicious, which is a big plus in her family. This is one of those ingredients that a lot of people have purchased for their food storage but very few people actually cook with on a regular basis.
Favorite Recipe for 16 (or 12) Bean Soup
2 cups of soaked beans (soaking optional)
5 cups of water
2 tsp of cumin
1/4 cup of dehydrated onions
1 tsp of garlic
1 tsp ground red pepper, or cayenne, or something spicy
Cook the beans in a pressure cooker, or in a crock pot. I use my electric pressure cooker and cook them on high pressure with natural release, for 45 minutes if I have soaked the beans for a number of hours. If I’m making a last minute meal and didn’t soak the beans, I cook them for 52 minutes. If you’re cooking the beans in a crock pot, cook on low for 6-10 hours. Do not add salt to uncooked beans – it will slow down the cooking process. Also the cooking time can vary based on how old your beans are.
When the beans are done add the following ingredients:
1 or 2 can of tomatoes blended (depends on how soupy you want it)
1 can of tomato paste, or some tomato powder to thicken it if you want it more chili substance
1 cup of salsa (I like Pace)
Salt to taste
Top with chips and cheese if you would like
-Jodi Weiss Schroeder