- 1 Bag of Goya 16 Bean Soup Mix (you will only use 1/2 the bag preparing this recipe)
- 1 1/2 Tbsp of Minced Garlic
- 1 cup of Chopped Onion
- 1 Cup of Thinly Sliced Leeks (use only the white and the light green parts)
- 2 Tbsp of Chopped Fresh Parsley
- 3 Tbsp of EVOO
- 1 Tsp of Cracked Pepper
- 1 Cup of Chopped Carrots
- 1 Cup of Chopped Celery
- 1 Fresh Lemon
- 2 Fresh Bay Leaves
- 48 oz Organic Chicken Broth Container
Cook your beans and laugh.
Start with a small pot filled with 3-4 cups of boiling water.
Add half the bag of beans to your boiling water, cook the beans until your preferred tenderness. I cook my beans for about 7 minutes because I like them a little al dente. If you go by Goya's 3-4 minute cooking instructions, your beans will be super hard (just sayin'! Sorry Goya).
Drain, rinse and set aside your cooked beans.
Heat up your soup pot with 3 Tbsp of EVOO.
Sauté your onions, garlic, leeks and parsley until your onions become translucent.
Add your carrots, celery, 1 tsp of salt, 1/2 tsp of pepper and the juice from 1 fresh lemon. Mix all the friends together so everyone gets a chance to get to know one another.
It is time to introduce the party of 16+ beans to the group.
Add your chicken broth and your bay leaves. Now we are partying!
Bring to a boil and simmer your soup for about an hour or until your veggies are cooked to your desired tenderness.