HOW TO COOK GOYA BARLEY RECIPES

Name: 16 Bean Soup with Ham and Kale
Total time: 2 h 30 min
Yield: 10
Cuisine: American
Ingredients: 16 oz bag of 16 bean soup mix (discard flavor packet if it comes with it); 2 teaspoons olive oil; 4 oz low sodium smoked ham steak (diced); 1 medium onion (diced); 2 carrots (sliced); 4 garlic cloves; 1 small green pepper (diced (3/4 cup)); 2 celery stalks (chopped (3/4 cup)); 2 green onions (diced); 1/4 cup cilantro (finely diced); 2/3 cup of tomato sauce; 1/2 tsp ground cumin; 3 teaspoons kosher salt; 1 teaspoon cracked black pepper; 1 sprig rosemary; 2 sprigs thyme; 4 cups kale (stems removed and coarsely chopped)

16 BEAN SOUP WITH HAM AND KALE - SKINNYTASTE

16 Bean Soup with Ham and Kale - Skinnytaste image

Made with a 16 bean soup mix (if yours comes with a flavor packet you'll want to discard it) plus smoked ham, vegetables, fresh herbs and kale. You'll want to soak the beans overnight, then discard the water the next day before cooking.

Provided by Gina

Categories Soup

Total Time 150 minutes

Yield 10

Number Of Ingredients 17

Ingredients

16 oz bag of 16 bean soup mix (discard flavor packet if it comes with it)
2 teaspoons olive oil
4 oz low sodium smoked ham steak (diced)
1 medium onion (diced)
2 carrots (sliced)
4 garlic cloves
1 small green pepper (diced (3/4 cup))
2 celery stalks (chopped (3/4 cup))
2 green onions (diced)
1/4 cup cilantro (finely diced)
2/3 cup of tomato sauce
1/2 tsp ground cumin
3 teaspoons kosher salt
1 teaspoon cracked black pepper
1 sprig rosemary
2 sprigs thyme
4 cups kale (stems removed and coarsely chopped)

Steps:

Rinse and soak beans overnight.
Discard the soaked water the next day and place in a pot with 12 cups of water, cook uncovered 1 hour on medium-high heat.
Heat a large non-stick skillet over medium heat, add oil and cook ham and cook until browned, 2 minutes.
Add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook another 5 minutes, until soft.
Add to the beans along with the rosemary and thyme.
Lower heat to medium-low, cover and cook 1 hour, stirring occasionally.
Uncover the pot, increase heat to medium-high and simmer until thick and the beans are cooked through, about 15 minutes.
Add the kale and cook an additional 10 to 15 minutes.

Nutrition Facts : Calories 155 kcal, CarbohydrateContent 36 g, ProteinContent 13.5 g, FatContent 2 g, CholesterolContent 4 mg, SodiumContent 647 mg, FiberContent 18.5 g, SugarContent 3.5 g, ServingSize 1 1/4 cup, SaturatedFatContent 0.5 g

EASY SPLIT PEA SOUP RECIPE RECIPE | EPICURIOUS

Easy Split Pea Soup Recipe Recipe | Epicurious image

Easy Split Pea Soup

Provided by Patricia Murray

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Steps:

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

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16 BEAN SOUP WITH HAM AND KALE - SKINNYTASTE

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