1
Soak goya 16 bean mix overnight in a pot of water
2
Defrost goya sofrito
3
Rinse beans and put in a very large pot
4
Add all of chicken broth and turn stove on about 4 (you don't want it to boil)
5
Chop a bag of celery with a food chopper (or hands) and add to soup
6
Allow soup to cook with a lid for at least 2 hours.
7
When the beans are soft, add the corn, crushed tomatoes (or paste if you prefer), can of black beans, and tub of sofrito.
8
Mix and allow to cook for at least 45 more minutes.
9
*optional* add some fresh cilantro and fat free cheddar cheese on top before serving (will change nutritional values, so make sure you add the cheese on the calorie counter).
10
ENJOY!!
