Spicy 16 Bean Soup with Hatch Chile Salsa
(This recipe serves 6 to 8)
Ingredients:
- 1 lb 16-bean dry soup mix
- 6 cups water (for pre-soaking beans)
- 2 quarts water
- 1 onion, chopped
- 1 clove garlic, minced
- 1 jar (16 oz) Fresh Chile Co. Mama’s Blended Hatch Chile Salsa (medium used here)
- 1 lb smoked sausage, sliced
- 1 lb ground beef or pork, cooked and drained
Instructions:
1. In a large pot, add the 16-bean dry soup mix and 6 cups of water. Bring to a boil and let it boil for 5 minutes. Turn off heat and let the beans soak for 1 hour.
2. After soaking, drain and rinse the beans.
3. Add the soaked beans to the Instant Pot along with 2 quarts of fresh water.
4. Stir in chopped onion, minced garlic, the full jar of Fresh Chile Co. Mama’s Blended Hatch Chile Salsa, sliced smoked sausage, and cooked ground meat.
5. Close the lid, set the Instant Pot to the Soup/Stew setting, and cook as directed for hearty stews.
6. When done, stir well and serve hot.
Serving tip: Perfect with warm cornbread, crusty rolls, or a dollop of sour cream if you like a creamy finish.
Want a hearty, spicy twist on classic bean soup?
Add a jar of Mama’s Blended Hatch Chile Salsa from Fresh Chile Co. for bold flavor in every spoonful.
Recipe by Dy Yellowhorse from the Fresh Chile Cookin'! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!