Hearty 16-Bean Soup

Hearty 16-Bean Soup

When we bought the wheat berries for my grain mill, we went ahead and added a 6-gallon bucket of 16-bean soup mix.  The shipping was moderate because we already had a good sized shipment coming, and the price per pound was WAY cheaper than an already cheap meal that much cheaper.  The lack of any meat or dairy in this dish (including the bread bowl) makes it the perfect meal for Lent or a Daniel Fast.


2 cups 16-bean soup mix (You can use the 15-bean soup mix that you find in the grocery store.  Just discard the seasoning packet.)
1 medium onion
1 can diced tomatoes
1 tsp dried thyme
2 tsp Kosher salt
½ tsp fresh ground pepper


large pan with lid
measuring cups/spoons
wooden spoon


Cover beans with cold water (by at least 2 inches) and put the lid on them.  Soak overnight.


Cover beans with cold water (by at least 2 inches) and bring to a  boil.  Boil for 2 minutes.  Remove from heat and put the lid on them.  Let them stand for at least 3 hours.


Drain beans.

Pour back into pan and cover with hot tap water.

Add the salt, pepper, and seasoning.  Dice the onion and add to the pan.

Add a can of tomatoes.

Bring to  a boil.  Turn the heat down and simmer for 2-3 hours.

Serve in a bread bowl if you want.


6 servings

Very high in dietary fiber
High in vitamin C
Very low in saturated fat
No cholesterol

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?


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