My Moms 16 Bean Soup - cooking recipe

Ingredients

1 (16 ounce) bag goya 16 beans
5 cups low sodium chicken broth
6 cups water
1/4 cup extra virgin olive oil
1/3 cup of finely chopped fresh parsley
3 sprigs fresh rosemary, finely chopped
6 -8 garlic cloves, sliced in half
1 tablespoon crushed red pepper flakes
2 tablespoons Vegeta
1 tablespoon garlic powder
1 teaspoon thyme
salt and pepper
1 bay leaf

Preparation

Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire) Serve immediately with a peice of hearty bread.
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