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Review by: John K.Instant Pot Nice!Jest cooked up my first batch of soup in my 3 Qt Instant Pot. Used 1-1/2 cup of mix, 7-1/2 cups water, 6 teaspoons Roasted Chicken Better Than Bullion. Set I.P. To 15 minutes, High, Natural release. Beans were a bit over cooked and there was a lot of broth. Next time, I’ll decrease time to 10 minutes, 5 cups of water, and 5 teaspoons of B.T.B. Still was very tasty!
(Posted on
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Review by: WillowGreat in a Instant PotTo cut the spiciness of this mix, soak it for a while in some water and then skim off the peppers that float to the top. You'll be taking away some of the bell peppers too but you can add some more in if you want. We didn't miss them. I use some sweet Italian sausage fried up for a few minutes add in the soup mix and top with chicken broth and some water until about 1/2 inch over the ingredients. Set pressure cooker to 90 minutes and do a natural release for 15 minutes when done. Then do a quick release. For a little thicker soup, I mash with a potato masher a bit. Perfect soup.
(Posted on
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Review by: KarenI love this soup!I really love this soup! The spiciness is just right, lots of beans and the bit of corn make for a great soup. I made this in my large slow cooker. I used the whole package of beans, 2 pints of my own chicken stock, 1 28 oz tin of whole Roma tomatoes chopped, 1 med to large onion chopped, two jalapenos, seeded and chopped a chorizo sausage cut in slices and then in fours to keep everything all about the same size and then topped it all off with water. I let it cook on high for two hours and then let it soak overnight. In the morning I set it to low and let it cook for about 6 hours. This soup is nicely thickened and spicy and just right for a good meal.
(Posted on
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Review by: ArtzeemomSo Incredibly good!I used to buy this bean mix at my local Whole Foods. When they stopped carrying it I searched the internet until I found it here. I hate beans and especially bean soup, but I can't get enough of this one. I make it with leftover ham bones, and half water and half homemade chicken soup. At the end, I add sliced Smoked Chorizo or Andouille Sausage and heat it through. I use a 5 lb package of beans to make about 12 quarts of soup. This is my husband's favorite go to soup since it's practically a whole meal.
(Posted on
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Review by: SagesteveHot!This really is an amazing tasting soup...BUT, beware, it IS hot and spicy even for me and I'm a chili head. It tastes FANTASTIC!
(Posted on
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Review by: JoyVisitors always ask for my/your soup mix.Even my brother who is sensitive to spicy foods, Loves this blend and has no digestive problems with it. I just throw frozen pork chops and Italian sausages on top of a nice layer of beans, add water and let it all simmer in my crock pot the day before company is coming. Refrigerate overnight, skim off the fat in the morning, and let it reheat the day of arrival. It doesn't matter how much I make, it is all gone by the time company leaves. I love adding different beans on sale to the mix---especially North Bay's Christmas limas.
(Posted on
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Review by: DITZA "MUST TRY"Threw the ingredients into the crockpot using chicken stock and added smoked ham shanks.................my goodness, doesn't get better than this. Add corn bread to the menu "heaven on a plate"!!!
(Posted on
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Review by: JimdGreat tasteA great tasting bean soup at a great price.
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Review by: jenexcellent productI left this soup mix thick and used it as a filling for tacos and enchiladas.
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Review by: HeatherMGourmet soup in the Crock PotI LOVE this soup! I made mine in the crock pot. I used 1.25 cups of the soup mix 3 tbsp. of low sodium Better than Boullion, one can of Hunts tomatoes and mild green chilis, and I added a medium onion and 8 - 10 cups of water. I used the low setting for 5 hours and then cranked it up to high for 1.5 hours. We put some tortilla strips on the top for fun. It was DELISH! I froze the left overs in individual serving containers. The soup re-heats wonderfully!
(Posted on
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Review by: John K.Instant Pot Nice!Jest cooked up my first batch of soup in my 3 Qt Instant Pot. Used 1-1/2 cup of mix, 7-1/2 cups water, 6 teaspoons Roasted Chicken Better Than Bullion. Set I.P. To 15 minutes, High, Natural release. Beans were a bit over cooked and there was a lot of broth. Next time, I’ll decrease time to 10 minutes, 5 cups of water, and 5 teaspoons of B.T.B. Still was very tasty!
(Posted on
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Review by: WillowGreat in a Instant PotTo cut the spiciness of this mix, soak it for a while in some water and then skim off the peppers that float to the top. You'll be taking away some of the bell peppers too but you can add some more in if you want. We didn't miss them. I use some sweet Italian sausage fried up for a few minutes add in the soup mix and top with chicken broth and some water until about 1/2 inch over the ingredients. Set pressure cooker to 90 minutes and do a natural release for 15 minutes when done. Then do a quick release. For a little thicker soup, I mash with a potato masher a bit. Perfect soup.
(Posted on
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Review by: KarenI love this soup!I really love this soup! The spiciness is just right, lots of beans and the bit of corn make for a great soup. I made this in my large slow cooker. I used the whole package of beans, 2 pints of my own chicken stock, 1 28 oz tin of whole Roma tomatoes chopped, 1 med to large onion chopped, two jalapenos, seeded and chopped a chorizo sausage cut in slices and then in fours to keep everything all about the same size and then topped it all off with water. I let it cook on high for two hours and then let it soak overnight. In the morning I set it to low and let it cook for about 6 hours. This soup is nicely thickened and spicy and just right for a good meal.
(Posted on
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Review by: ArtzeemomSo Incredibly good!I used to buy this bean mix at my local Whole Foods. When they stopped carrying it I searched the internet until I found it here. I hate beans and especially bean soup, but I can't get enough of this one. I make it with leftover ham bones, and half water and half homemade chicken soup. At the end, I add sliced Smoked Chorizo or Andouille Sausage and heat it through. I use a 5 lb package of beans to make about 12 quarts of soup. This is my husband's favorite go to soup since it's practically a whole meal.
(Posted on
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Review by: SagesteveHot!This really is an amazing tasting soup...BUT, beware, it IS hot and spicy even for me and I'm a chili head. It tastes FANTASTIC!
(Posted on
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Review by: JoyVisitors always ask for my/your soup mix.Even my brother who is sensitive to spicy foods, Loves this blend and has no digestive problems with it. I just throw frozen pork chops and Italian sausages on top of a nice layer of beans, add water and let it all simmer in my crock pot the day before company is coming. Refrigerate overnight, skim off the fat in the morning, and let it reheat the day of arrival. It doesn't matter how much I make, it is all gone by the time company leaves. I love adding different beans on sale to the mix---especially North Bay's Christmas limas.
(Posted on
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Review by: DITZA "MUST TRY"Threw the ingredients into the crockpot using chicken stock and added smoked ham shanks.................my goodness, doesn't get better than this. Add corn bread to the menu "heaven on a plate"!!!
(Posted on
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Review by: JimdGreat tasteA great tasting bean soup at a great price.
(Posted on
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Review by: jenexcellent productI left this soup mix thick and used it as a filling for tacos and enchiladas.
(Posted on
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Review by: HeatherMGourmet soup in the Crock PotI LOVE this soup! I made mine in the crock pot. I used 1.25 cups of the soup mix 3 tbsp. of low sodium Better than Boullion, one can of Hunts tomatoes and mild green chilis, and I added a medium onion and 8 - 10 cups of water. I used the low setting for 5 hours and then cranked it up to high for 1.5 hours. We put some tortilla strips on the top for fun. It was DELISH! I froze the left overs in individual serving containers. The soup re-heats wonderfully!
(Posted on
A healthy and naturally seasoned soup — easy to prepare — a little makes a lot.
- Spicy Southwestern Soup, a dry soup mix.
- This is a spicy soup due to natural seasonings: jalapeno and green chili peppers.
- Low in sodium.
- High in fiber.
- Like all of our soups, Spicy Southwestern Soup is vegetarian — modify as you wish.
- Certified Kosher by Blue Ribbon Kosher. See the North Bay Kosher List.
Ingredients:
- Natural seasonings — green jalapeno peppers, red and green bell peppers, and green chili peppers.
- 12 varieties of beans, peas, and lentils, including garbanzos, tongues of fire, pintos, great northerns, and the huge Christmas limas.
- Whole kernel air dried sweet corn.
- Barley is not an ingredient, but it is mixed in a facility which has other products that contain barley.
Packaging: Bagged selections are in resealable poly bags. Bulk box orders use sealed plastic bag inside sturdy cardboard box.
A popular gift item: Use our multiple-address and gifts-messaging features to send Spicy Southwestern Soup to friends and family.
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Review by: John K.Instant Pot Nice!Jest cooked up my first batch of soup in my 3 Qt Instant Pot. Used 1-1/2 cup of mix, 7-1/2 cups water, 6 teaspoons Roasted Chicken Better Than Bullion. Set I.P. To 15 minutes, High, Natural release. Beans were a bit over cooked and there was a lot of broth. Next time, I’ll decrease time to 10 minutes, 5 cups of water, and 5 teaspoons of B.T.B. Still was very tasty!
(Posted on
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Review by: WillowGreat in a Instant PotTo cut the spiciness of this mix, soak it for a while in some water and then skim off the peppers that float to the top. You'll be taking away some of the bell peppers too but you can add some more in if you want. We didn't miss them. I use some sweet Italian sausage fried up for a few minutes add in the soup mix and top with chicken broth and some water until about 1/2 inch over the ingredients. Set pressure cooker to 90 minutes and do a natural release for 15 minutes when done. Then do a quick release. For a little thicker soup, I mash with a potato masher a bit. Perfect soup.
(Posted on
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Review by: KarenI love this soup!I really love this soup! The spiciness is just right, lots of beans and the bit of corn make for a great soup. I made this in my large slow cooker. I used the whole package of beans, 2 pints of my own chicken stock, 1 28 oz tin of whole Roma tomatoes chopped, 1 med to large onion chopped, two jalapenos, seeded and chopped a chorizo sausage cut in slices and then in fours to keep everything all about the same size and then topped it all off with water. I let it cook on high for two hours and then let it soak overnight. In the morning I set it to low and let it cook for about 6 hours. This soup is nicely thickened and spicy and just right for a good meal.
(Posted on
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Review by: ArtzeemomSo Incredibly good!I used to buy this bean mix at my local Whole Foods. When they stopped carrying it I searched the internet until I found it here. I hate beans and especially bean soup, but I can't get enough of this one. I make it with leftover ham bones, and half water and half homemade chicken soup. At the end, I add sliced Smoked Chorizo or Andouille Sausage and heat it through. I use a 5 lb package of beans to make about 12 quarts of soup. This is my husband's favorite go to soup since it's practically a whole meal.
(Posted on
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Review by: SagesteveHot!This really is an amazing tasting soup...BUT, beware, it IS hot and spicy even for me and I'm a chili head. It tastes FANTASTIC!
(Posted on
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Review by: JoyVisitors always ask for my/your soup mix.Even my brother who is sensitive to spicy foods, Loves this blend and has no digestive problems with it. I just throw frozen pork chops and Italian sausages on top of a nice layer of beans, add water and let it all simmer in my crock pot the day before company is coming. Refrigerate overnight, skim off the fat in the morning, and let it reheat the day of arrival. It doesn't matter how much I make, it is all gone by the time company leaves. I love adding different beans on sale to the mix---especially North Bay's Christmas limas.
(Posted on
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Review by: DITZA "MUST TRY"Threw the ingredients into the crockpot using chicken stock and added smoked ham shanks.................my goodness, doesn't get better than this. Add corn bread to the menu "heaven on a plate"!!!
(Posted on
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Review by: JimdGreat tasteA great tasting bean soup at a great price.
(Posted on
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Review by: jenexcellent productI left this soup mix thick and used it as a filling for tacos and enchiladas.
(Posted on
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Review by: HeatherMGourmet soup in the Crock PotI LOVE this soup! I made mine in the crock pot. I used 1.25 cups of the soup mix 3 tbsp. of low sodium Better than Boullion, one can of Hunts tomatoes and mild green chilis, and I added a medium onion and 8 - 10 cups of water. I used the low setting for 5 hours and then cranked it up to high for 1.5 hours. We put some tortilla strips on the top for fun. It was DELISH! I froze the left overs in individual serving containers. The soup re-heats wonderfully!
(Posted on
Easy to Prepare — vegetarian as is — modify as you wish.
Basic recipe
- Use 1 part soup mix and 5 parts water or chicken stock.
- Bring to a boil for 5 minutes.
- Then simmer strongly for 90-120 minutes, or until beans are tender, with lid on.
- Add water if necessary.
Ideas
- Season with lime juice and chopped fresh cilantro.
- Often made by adding several teaspoons of butter or lightly fried, boneless chicken thighs or breasts.
- To make a thick mixture for tacos, steam off excess water.
Freezes well — Prepared soup may be frozen and reheated.
Yield — One cup of dry soup mix weighs 0.4 lb and makes 7 cups of soup when hydrated.
Storage — Best if used within 12 months. Store tightly sealed in a dry location away from sunlight.
Nutrition Facts
Serv.Size 1/4 cup dry (24g)
Servings Varies
Calories 80
Fat Cal. 0
*Percent Values (DV) are based on a 2,000 Calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 0g | 0% | Total Carb. 10g | 3% |
| Sat. Fat 0g | 0% | Fiber 6g | 22% |
| Trans. Fat 0g | Sugars 0g | ||
| Cholest. 0mg | 0% | Protein 4g | |
| Sodium 45mg | 2% | ||
| Vitamin A 6% • Vitamin C 10% • Calcium 2% • Iron 4% | |||
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