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16 Bean Soup
Total Calories per Serving:   371  
Fat Calories per Serving:   62
Percent Fat Calories per Serving:   16.71%

Portion -  2 cups
Recipe Serves four (minimum)


16 oz bag of dry 16 bean soup mix (Goya)

4 medium smoked neckbones

½ onion, chopped

1 stalk of celery chopped

10 cups of fresh water

1/4 tsp crushed red peppers

Salt to taste

Ground black pepper to taste

Bay Leaf


Clean neckbones by soaking in hot water, then rinsing. Place beans in a large bowl. Examine dry beans and remove any debris. Add 6 to 7 cups of water. Soak overnight. Drain and rise thoroughly before cooking.

Add 10 cups of fresh water in a large pot with neckbones over medium heat. Cook neckbones for 30 minutes, then add the rest of the ingredients. Cover tightly and lower heat to a steady simmer. Cook for an hour. Remove neckbones. Continue cooking beans.

Remove meat from bones and shred. Add shredded meat to beans and continue cooking for ½ hour or until the beans are tender. Remove from heat and serve.

Nutrition Data
Serving Size 2 cups 
Total Calories 371 
    Calories from Fat 62 
% Daily Value
Total Fat Grams 7  10.77% 
    Saturated Fat Grams 2  
    Trans Fat Grams 0  
    Polyunsaturated Fat Grams 0  
    Monounsaturated Fat Grams 0  
Cholesterol MG 27.75  
Sodium MG 898  
Total Carbs 80  26.67% 
    Fiber Grams 45  
    Sugar Grams 3  
    Protein Grams 34  


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