Name: Sixteen Bean Sour Cream Soup
Ingredients: 1 (16 ounce) package 15 bean soup mix; 1 onion, chopped; 1 pound chopped ham; 1 cup fat free sour cream; 1 (14.75 ounce) can creamed corn; 1 teaspoon low-sodium salt

Great for cold weather; this soup is substantial and delicious!  All the beans together add great texture and they all compliment one another. Serve with garlic bread sticks.

Sixteen Bean Sour Cream Soup

(16 ounce) package 15 bean soup mix

onion, chopped

fat free sour cream

(14.75 ounce) can creamed corn

salt

Clean beans, rinse and place in a large stock pot.  Add 6 cups of hot water, onion and ham.  Bring to a boil , then lower heat and simmer for 1 hour.  .


Stir in sour cream and simmer for 30 minutes. Add creamed corn and simmer for 15 minutes. Add salt. Serve hot.


OK, what's everyone's problems with cooking dried beans???  I make some kind of bean soup every week though I usually use navy or pinto beans or both together.  I rinse & check the beans for foreign matter, takes less than a minute.  Then I cover the beans with water so that it's 2 inches over the beans.  Bring to a boil, then turn down to a simmer & cover.  Takes about 2 1/2 hours to cook pintos, maybe half an hour less for navy beans.  I never ever bothered with the soaking or boiling for 2 minutes and waiting an hour or any of that unnecessary stuff.  (However, if you have gas problems from eating beans, it might help if you do that, as described by BugsNRoo.) And if you can't be bothered with or plain old just don't have time to cook dried beans, then just open some canned ones, rinse and drain them and stop whining.  Wanda, you have been treated poorly!  Thanks for sharing this great recipe!  

4 stars because the recipe submitter forgot to add that you need to do some sort of soak before you use dried beans. Although I'm sure most home cooks know to do a soak! I did a quick soak first where I covered the beans in water brought to a boil took off the heat and let them sit covered for an hour. Then I drained the water and rinsed them and started cooking. I used ham hocks which helped flavor the soup but I probably had much less ham in my soup than called for. That was my only change to the recipe. My husband loved the soup! I thought the sour cream gave it a nice creamy texture and it felt good eating it on a cold day. It was simple and it didn't take a lot of time to make. I will be making this soup again in the future!

This was the first time I made a 16 bean soup, and my husband and I thought it turned out suprisingly good.  I followed the directions on the bag of beans for sorting, rinsing, quick soak, and cooking.  30 minutes before beans finished cooking, I added the spice packet that came with bag and also 1 lb of cooked ham, 1 can of diced tomatoes, 1 chopped onion, 4 cloves minced garlic (because we love garlic, otherwise 1 clove), and 1 cup sour cream.  I liked how the sour cream idea from this recipe added a little more rich flavor instead of just a water only based soup. Maybe next time will try with the cream corn too.

No biggie using dried beans. It simply takes time/ planning to soak. I chop sandwich meat ham and cook it w/o the sour cream so I can freeze some easily. We just stir sour cream in each bowlful. True, it's an unappealing color but tastes great enough to remain on our favorites list. Serve with cornbread.

This is very simple and very tasty! I did follow another reviewer's suggestion to soak the beans overnight and that helped ensure they were cooked all the way through.

Okay but not a chest pounding soup. Used Bob s Red Mill 13 Bean Soup Mix since it was on hand - - didn t think losing 3 beans was a deal breaker since one bean was lost between the title and ingredient list.

Taste was a 4 but I reduced it for hassle/time factor. I just think it would have been so much easier to open several cans of beans and add some spices. It looks innocently simple but working with dried beans I think is just a pain. Beans will NOT cook by boiling and simmering for an hour or two. I have to boil them soak them overnight and then simmer them for quite some time the next day. My mother had to do this my brother too. Are we the only three people who can't make dried beans ready in 2-3 hours? Or does everyone else just like hard beans? I know what boil and simmer mean and this just doesn't work. And they'll never get by on 6 cups of water. I don't know how much I added but I lost count at about 11-12 cups. When the beans were about 3/4 done I drained them and just covered in water added the flavor packet and the ham itself to help add flavor. And then added water as needed to get a thickish soup that still had flavor. It was pretty good once it was done which was a full day. (That doesn't include the time going through the beans which I always do since I have found rocks in them.) I had doubts about the sour cream but think it just made it better. But I won't be making again any time soon. There's plenty of easier bean soups out there.

This was really good with homemade cornbread on a cold day.

This was good and full of protein. I omited the ham because I am not much of a meat eater. Still good.

Sixteen Bean Sour Cream Soup

Servings: 8

Cost: $1.22 /serving

Author : Wanda

Ingredients

Instructions

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