Appetizers / Soups / Salads

Cruz Goya 16 Bean Soup is for Lunch.

Cruz Goya 16 Bean Soup takes several minutes to prepare.

Cruz Goya 16 Bean Soup takes several minutes to cook.

Cruz Goya 16 Bean Soup makes 6 servings.

The ingredients for Cruz Goya 16 Bean Soup are:

1 16oz bag of Goya 16 Bean Soup Mix
2 Maggi Bouillion Cubes
3/4 Cup of Carrots, chopped
1/2 Shallot, chopped
4 Garlic Cloves, chopped
1 Tbsp of Olive Oil
1Tbsp Thyme
1 Tbsp Sage
20 Springs of Parsley, chopped
1 Tsp Black Pepper
1 Tsp Salt
6-7 cups of Water

Here is how you make Cruz Goya 16 Bean Soup:

1. Follow instructions on the bag as to how to drain the beans.2. In Soup pan, heat olive oil and add shallots and garlic. Cook for a minute and add carrots and cook for about two minutes. Add water and boullion and bring to boil w/ spices. Add beans. You can add celery as well if you like and when brought to a boil, cover and stir occasionally till beans are tender. Add more spices to taste your liking.Serving Size: Makes 7 Servings Number of Servings: 6Recipe submitted by SparkPeople user JCRUZ22.

The nutritional information for Cruz Goya 16 Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 155.8

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 515.0 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 20.2 g
• Protein: 12.4 g