Sixteen Bean Soup
a recipe that serves 4-6 by
Ingredients:
1 package Sixteen Beans, soaked overnight and rinsed
2 small cans of low fat, low sodium chicken broth (like College Inn)
12 cups water
8 teaspoons granular chicken bouillon
1 tablespoon olive oil
1 small onion diced
4 cloves garlic diced
2-3 stalks celery sliced smaller than a 1/4″ wide
2 carrots, peeled and sliced
1/4 teaspoon each: oregano, basil, pepper
1/2 teaspoon each: onion powder, garlic powder, parsley
1 tablespoon olive oil or Canola
2 teaspoons salt sense table salt (33% less sodium)
2 plum tomatoes with juices
2 tablespoons ketchup
2 Chorizo out of casing
Optional:
Replace Chorizo with sausage, use up to a pound of sausage to make soup into a hearty dinner.
Directions:
1. In large soup pot sprayed with pam add oil, add Cchorizo and brown. Add onion and garlic and cook until onion is translucent.
2. Add carrots, celery, beans and tomatoes and saute for 2 minutes.
3. Add one can of chicken broth, all the water and granules. Add all spices and ketchup.
4. Bring to a boil, lower flame and let simmer 2 to 2 1/2 hours. Last 1/2 hour add the last can of chicken broth.
Note:
Do not add peas, potatoes, rice or pasta. Adding these ingredients will raise the carbohydrates and for a diabetic this would not be as healthy for.