Sixteen Bean Sour Cream Soup

Sixteen Bean Sour Cream Soup

Wanda 0

"Great for cold weather; this soup is substantial and delicious! All the beans together add great texture and they all compliment one another. Serve with garlic bread sticks."

Ingredients {{adjustedServings}} servings 370 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

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  1. Clean beans, rinse and place in a large stock pot. Add 6 cups of hot water, onion and ham. Bring to a boil , then lower heat and simmer for 1 hour. .
  2. Stir in sour cream and simmer for 30 minutes. Add creamed corn and simmer for 15 minutes. Add salt. Serve hot.
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Reviews 15

  1. 22 Ratings


4 stars because the recipe submitter forgot to add that you need to do some sort of soak before you use dried beans. Although I'm sure most home cooks know to do a soak! I did a quick soak first, where I covered the beans in water, brought to a boil, took off the heat, and let them sit covered for an hour. Then I drained the water and rinsed them and started cooking. I used ham hocks which helped flavor the soup, but I probably had much less ham in my soup than called for. That was my only change to the recipe. My husband loved the soup! I thought the sour cream gave it a nice creamy texture, and it felt good eating it on a cold day. It was simple and it didn't take a lot of time to make. I will be making this soup again in the future!

Kathy Sheets

OK, what's everyone's problems with cooking dried beans??? I make some kind of bean soup every week though I usually use navy or pinto beans or both together. I rinse & check the beans for foreign matter, takes less than a minute. Then I cover the beans with water so that it's 2 inches over the beans. Bring to a boil, then turn down to a simmer & cover. Takes about 2 1/2 hours to cook pintos, maybe half an hour less for navy beans. I never ever bothered with the soaking or boiling for 2 minutes and waiting an hour or any of that unnecessary stuff. (However, if you have gas problems from eating beans, it might help if you do that, as described by BugsNRoo.) And if you can't be bothered with or plain old just don't have time to cook dried beans, then just open some canned ones, rinse and drain them and stop whining. Wanda, you have been treated poorly! Thanks for sharing this great recipe!


This was the first time I made a 16 bean soup, and my husband and I thought it turned out suprisingly good. I followed the directions on the bag of beans for sorting, rinsing, quick soak, and cooking. 30 minutes before beans finished cooking, I added the spice packet that came with bag and also 1 lb of cooked ham, 1 can of diced tomatoes, 1 chopped onion, 4 cloves minced garlic (because we love garlic, otherwise 1 clove), and 1 cup sour cream. I liked how the sour cream idea from this recipe added a little more rich flavor instead of just a water only based soup. Maybe next time will try with the cream corn too.