Here’s a hearty and flavorful recipe for 15 Bean Soup—a perfect dish for chilly days! Packed with protein, fiber, and delicious spices, this soup is satisfying and comforting.
Ingredients:
- 1 bag (15 oz) 15-bean soup mix (usually found in the dried beans section of the store)
- 6 cups low-sodium chicken or vegetable broth (or water, if you prefer)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 smoked ham hock or 1 lb smoked sausage (such as kielbasa or andouille), diced (optional for a meatier flavor)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, for extra smoky flavor)
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons apple cider vinegar (optional, to balance flavors)
- Fresh parsley, chopped (optional, for garnish)
Directions:
1. Prepare the beans:
- Rinse the 15-bean soup mix thoroughly and check for any small debris or stones. Soak the beans according to the package instructions (either overnight or using the quick-soak method by boiling them for 2-3 minutes, then letting them sit for 1 hour). Drain the beans after soaking.
2. Cook the vegetables and meat (optional):
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- If using ham hock or smoked sausage, add it to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Add garlic and spices:
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the thyme, smoked paprika (if using), bay leaf, and crushed red pepper flakes (if using). Stir to combine.
4. Simmer the soup:
- Add the soaked and drained beans to the pot along with the diced tomatoes (with juices) and chicken or vegetable broth.
- Stir everything together and bring the soup to a boil. Once it’s boiling, reduce the heat to low and cover the pot.
- Simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally.
5. Season the soup:
- Once the beans are tender, taste the soup and add salt and pepper to your liking. If you want a tangy finish, stir in the apple cider vinegar.
6. Serve:
- Remove the bay leaf and discard it.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Tips:
- If you want a thicker soup, you can mash some of the beans with a potato masher or blend a portion of the soup in a blender and return it to the pot.
- This soup can be made in a slow cooker as well. Simply add all the ingredients to the Crockpot, and cook on low for 6-8 hours or high for 3-4 hours, until the beans are tender.
- This soup freezes well. Let it cool, then store in airtight containers for up to 3 months.
This Hearty 15 Bean Soup is nutritious, filling, and packed with flavor. It’s perfect for a cozy meal or a make-ahead option for busy days. Enjoy!