Soups & Stews: 16 Bean Soup

16 Bean Soup
Carol Rhodes

2 cups Sunny Select 16 bean soup mix 2 quarts water
1 large onion—chopped 1 clove garlic—minced
½ teaspoon salt 1-16 oz. can tomatoes—undrained and chopped
1 package Raley’s pre-cut veggies: onion, carrots, celery, etc.
1-10 oz. can tomatoes and green chiles—undrained

Sort and wash 2 cups beans mix and place in a Dutch oven. Cover with water 2 inches above the beans and soak overnight. Drain beans. Add 2 quarts water and the chopped onion, minced garlic, and salt. Cover and bring to a boil. Reduce heat and simmer 1 ½ hours or until beans are tender. Add the contents of the flavor packet and the remaining ingredients. Simmer 30 minutes, stirring occasionally.

Yields: 8 cups