16 Bean Soup


  • 1 lb dried beans (16 bean mixed variety)
  • 1 medium onion (chopped)
  • 2 cloves of fresh garlic (chopped)
  • 4 stalks of celery (chopped)
  • 3 lbs of fresh carrots (chopped)
  • 8 vegetable boullion cubes
  • 12 cups of water
  • 1 tsp Italian seasoning
  • ¼ tsp ground black pepper
  • ½ lb small uncooked pasta


  1. Place dried beans in a medium sized saucepan and add enough water to cover them.
  2. Heat to boiling and boil for 2 minutes.
  3. Turn off the pot and let it stand for 2 hours.
  4. Drain the beans and rinse them well.
  5. Place the beans in a large 8 quart stock pot.
  6. Add the rest of the ingredients (except pasta) and the 12 cups of water.
  7. Heat to boiling.
  8. Turn heat down and simmer for 90 minutes.
  9. In a seperate pot, cook pasta, according to package directions, and drain.
  10. Add pasta to soup and serve.


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