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Mixed 16 Bean Soup RecipeThis 16 bean soup has a chicken stock / tomato base with a mildly spiced flavor from Italian sausage and crushed red pepper. Ingredients1 Lb. Soaked, Cooked & Drained 16 Bean Mix2 Bay Leaves 5 C. Chicken Stock 2 Stalks Celery, Chopped 3 Carrots, Peeled and Sliced 2 Garlic Cloves, Peeled & Minced 1 Large Sweet Onion, Chopped 2 Tbs. Red Wine Vinigar 1 8 Oz. can Tomato Paste 1/2 Lb. Italian Sausage 1/2 tsp. Crushed Red Pepper Cooking your Mixed bean soup.1. In a large pot, heat on medium, add sausage,2. Now add the bay leaves, red wine vinegar and the chicken stock. Stir Well. 3. Now add the beans, celery, carrots and tomato paste. Stir well and reduce heat to a simmer and simmer for 15-20 minutes stirring occasionally. 4. Add salt to taste, stir well and serve with crusty bread brushed with garlic oil.
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