1⅓ cups Soup Starter mix
4 cups water
2 quarts water

In a medium-sized container with a lid,
combine 4 cups of water and Soup Starter
mix. Cover and refrigerate overnight.

Drain water and rinse bean blend and
place into a medium stockpot. Add 2
quarts of water and simmer until tender.

Options: Add your favorite broth base,
spices, cooked, diced or shredded meats,
or diced vegetables. Simmer until added
vegetables are tender




Optional recipe:
2 cups 13 Bean Soup Blend
1 quart water
2 tsp. butter
1 tsp. lemon juice
4 cups low sodium chicken broth
4 cups potatoes, diced
2 cups onions, diced
1 ½ cups celery, sliced w/ leaves
1 cups red & green peppers, diced
1 can (15oz.) yellow corn
1 tsp. garlic salt
1 tsp. sage
½ tsp. black pepper
1 quart whole milk
1 cup light cream
1 egg
3 Tbsp. cornstarch
2 Tbsp. flour
1 lb. smoked sausage, sliced 3/8"

Soak beans overnight in 6 cups of water, then drain. Simmer the first 5 ingredients together in a heavy stockpot for 30 minutes. Add the next 5 ingredients and cook another 15 minutes until potatoes are tender (do not stir much). Add garlic salt, sage, black pepper and milk after this addition and do not let boil. Blend light cream, egg, cornstarch and flour together in a bowl with a whip until smooth. Slowly add the mixture and heat gently to thicken. Add sausage and serve.

Last Changed: 5/20/2024