16 Bean Vegetable Soup

16 bean soup

It was around 3 years ago, I found a packet of 16 bean soup mix while doing some grocery shopping. The inspiration came from this post. It was very interesting to see so many types of beans in one packet. Since then, I have bought this very regularly. I have tried different combinations of veggies, sauces, spices in this soup. I make it for our lunch. This makes a very hearty and filling lunch.

I have been down with very bad cold for more than 2 weeks now. So yesterday I made this. I thought I would note down recipe as this must be my favorite version so far. If you cannot find this soup mix, just mix all kinds of beans and dals – like red kidney beans(rajma), chickpeas, white navy beans, brown lentils, black eyed peas (alsande), dried peas(vatana), chana dal, etc, – you have at home.

Ingredients:
1 cup 16 bean soup mix
2 cups vegetables – carrot, green peas, corn, celery, green beans, yellow pepper
1/2 cup sauce (recipe below)
1/2 tea spn dried basil
1/2 cup elbow pasta
1/4 cup barley
1/4 tea spn chilli flakes
1/2 tea spn chilli powder
1/2 tea spn pepper powder
1 tea spn chopped garlic
Oil
Salt

Sauce:
Cook 2 tomatoes and 1 carrot, chopped in big pieces, in water. Grind to a smooth paste.
Heat oil and add 1/4 cup onion. Now add the ground paste, a little sugar(optional), salt, dried basil. Cook till the sauce becomes thick.
Store in airtight container.
(This sauce can also be used with spaghetti or any other pasta).

Method:
Soak the beans in water overnight. They increase considerably in volume.
Heat a little oil and fry the vegetables for 3-4mins. Now add the beans, barley, chilli flakes, basil, salt, pepper. Add the sauce. Add about 2 cups water. Cook till the beans are soft – I use either pressure cooker or rice cooker to cook this. You could also use a slow cooker if you have one.
Separately, cook the pasta with salt. Add the pasta to the soup and cook it again for another 1-2mins.
Serve hot.

Serves : 2-3
Preparation time : 30mins

Pictorial :

16 bean soup1

16 bean soup2

16 bean soup3

16 bean soup4

16 bean soup5

16 bean soup

14 Comments for “16 Bean Vegetable Soup”

says:

Hello, dear Shilpa — so sorry to hear you had a cold, and I hope you’re feeling better now! Imagine my surprise when I saw the link to that old bean soup of mine 🙂

Hope you are well!

poonam

says:

Thanks for the recipe Shilpa. While storing the stock pasta paste in an air tight container, do we have to store this in the freezer/in the lower compartment of the fridge? For how long this paste can be stored?
Please let me know.
thanks

Curious George

says:

Shilpa,

I’ve used your work to learn some simple cooking. Your website title makes me emotional, as I am from Konkan and it reminds me of my mother, whom I’ve missed all these years.

Besides culinary implications, your blog lands up doing very good social work. Congratulations!

I cant reciprocate on cooking front as you are a Maher and me an amateur at this craft; but I wanted to help you with your cold, having read….”I have been down with very bad cold for more than 2 weeks now….”

Below are links to Sarvangasana and Anulom Vilom (deep, alternate nostril breathing). I have been doing them for the last 4-5 years and havent had a single episode of cold or a blocked nostril. My post nasal drip issue got me into this and over time I’ve experienced several collateral benefits.

http://www.youtube.com/watch?v=4GzumJNXW88 (skip the pile of mats if you can support your neck independently)

http://www.youtube.com/watch?v=w8-WfV4-QU4 (focus and follow your breath as it travels all the way from head to abdomen and ensure you exhale deeply, feeling the hollowing in the abdomen). Reverse follows during inhale cycle.

Practice at your own pace and leisure. Forget and discard nasal wipes forever.

If you cant get links up, pl. email me and I shall respond.

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