I just made a 16-bean soup that is perfect for a 40-degree (or colder) winter day. It is really pretty fast to make – cooking times range around 2 1/2 to 3 hours for the beans to be perfectly cooked.
16 Bean Soup ala Carlanne
Total time=3 Hours
Fiesta (Brand) 16 bean soup mix;
1 medium onion, coarsely chopped;
3-4 sticks of celery, coarsely chopped;
1/4 pound ham, end pieces, coarsely chopped;
2 quarts of broth (homemade turkey & vegetable combined works wonderfully)
Penzeys Tuscan Sunset herb mix (liberal shakes of the jar);
Penzeys Italian Herb mix (liberal shakes of the jar);
Penzeys Mural of Flavor Herb Mix (small shake of the jar);
Penzeys Celery Seed, 1/2 tsp;2 small pinches of salt;
2 small Bay Leaves;
OPTIONAL: Chili Pepper flakes ( good shake);
Put all ingredients into a Dutch Oven or large pan.
Bring to a boil and reduce heat to low.
Cover. Allow steam to escape.
Simmer for about 2 1/2 hours or until beans hold their shape but are tender.
Store in air tight containers in refrigerator.
Will remain good for up to one week in refrigerator (but doesn’t last that long in my family).