Bulk Foods Inc. 13 Bean Soup 4/5lb
428025
Thirteen Bean soup mix combines a baker's dozen of beans including red lentils, blackeye peas, baby lima, black turtle, navy, red kidney, garbanzo, cranberry, great northern, pinto, lima, red, soy and cranberry beans to make this versatile mix a great base that can easily be molded to your own tastes. Use this bean mix to make a delicious bean and sausage chowder. Each case consists of four, five pounds.
52094
United States
Ingredients
Ing: Black Turtle Beans, Blackeye Peas, Baby Lima Beans, Cranberry Beans, Great Northern Beans, Lima Beans, Red Kidney Beans, Navy Beans, Pinto Beans, Red beans, Red Lentils, Soybeans, Garbanzo Beans.
**Contains: Soy Ingredients.
**Packaged in a facility that also processes products containing: peanuts, tree nuts, soybeans, milk, egg, fish, crustaceans shellfish and wheat ingredients.
Product information/materials may change.
Refer to the package or call for updates.
Nutrition
| NUTRITION FACTS | ||
|---|---|---|
| Serving Size 2 tablespoons(dry 35g) | ||
| Servings per Container Varied | ||
| Amount per Serving | ||
| Calories 120 | Calories from Fat 5 | |
| % Daily Value* | ||
| Total Fat .5g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Total Carbohydrate 21g | 7 % | |
| Fiber 7g | 28 % | |
| Sugars 2g | ||
| Protein 8g | ||
| Vitamin A 0% | Vitamin C 2% | |
| Calcium 4% | Iron 15% | |
Recipes
13 Bean & Smoked Sausage Chowder
2 c. 13 Bean Blend 1 qt. Fresh Water 2 tsp. Butter 1 tsp. Lemon Juice 4 tsp. Low Sod. Chicken Broth Mix 4 c. Potatoes (diced) 2 c. Onions (diced) 1 1/2 c. Celery (sliced w/leaves) 1 c. Red & Green Peppers (diced) 1 can (15oz.) Yellow Corn 1 tsp. Garlic Salt 1 tsp. Sage 1/2 tsp. Black Pepper 1 qt. Whole Milk 1 c. Light Cream 1 Egg 3 Tbsp. Corn Starch 2 Tbsp. Flour 1 LB Smoked Sausage (sliced 3/8") ********************************************* 1.Soak beans in 6 c. water overnight & drain.
2. Simmer the first 5 ingredients together in a heavy kettle for 30 minutes.
3. Add the next 5 ing & cook another 15 min.
till potatoes are tender. (do not stir much) 4. Add garlic salt, sage, blk pepper & milk after this addition & do not let boil.
5. Blend light cream, egg,corn starch & flour together in a bowl with a whip till smooth.
6. Slowly add the step #5 mixture and heat gently to thicken. Add sausage & serve.
Last Changed: 5/18/2009