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Sixteen Bean Soup


Here's a recipe I enjoy making in the fall and winter seasons. Perfect served with Skillet Cornbread

20 oz. 15 Bean Soup Mixture
2 quarts water
1 pound ham pieces
3 chicken bullion cubes
14 1/2 oz. diced tomatoes
1 cup onion
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper

Wash beans and cover with water in a large bowl. Allow to soak for 3-6 hours. For a fast soak, you may cover with boiling water to reduce the time by half. 

In large pot, combine beans, water, ham, and bullion cubes. Cook for 2-3 hours until beans start to tender. Add tomatoes, onion, cloves, salt, and pepper. Cook for an additional 2 hours. May store in refrigerator. Flavor improves the second day. Enjoy! 
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