best 15 bean soup recipe

Written ByJenny Smyth Posted on
best 15 bean soup recipe
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The Best best 15 bean soup recipe

I’m so excited to share my favorite 15 bean soup recipe with you. This hearty, comforting soup is a staple in our household, and I’m sure it will become a favorite in yours too. I first discovered this recipe while browsing through a cookbook by an American author who had traveled extensively throughout Europe and the Americas.

The original recipe called for a variety of beans, including kidney beans, pinto beans, and cannellini beans, but I’ve adapted it to use a mix of 15 different types of beans that are readily available at most supermarkets. I love this soup because it’s incredibly easy to make and requires minimal prep time. Simply sauté some onions and garlic, add in your choice of vegetables (I like to use carrots, celery, and potatoes), and then let the magic happen as the beans simmer away in a rich broth.

The result is a deliciously complex flavor profile that’s perfect for a weeknight dinner or a special occasion. One of the best things about this recipe is its versatility. You can serve it as a main course, add it to a salad or wrap, or even use it as a base for other soups and stews.

And with the addition of some crusty bread or crackers on the side, you’ll be in for a real treat. My family loves this soup almost as much as I do! My kids can’t get enough of the creamy texture and rich flavor, and my husband appreciates how filling it is after a long day at work.

As for me? Well, I just love how this soup makes me feel – all cozy and warm inside. There’s something about the combination of beans and vegetables that just seems to soothe my soul.

Plus, with its impressive nutritional profile (tons of fiber, protein, and vitamins galore!) , I know I’m doing my body good every time we have it for dinner.

Best 15 Bean Soup

Best 15 Bean Soup

4.8 from 558 votes

A hearty and flavorful soup made with a mix of 15 varieties of beans, slow-cooked with vegetables and ham for a rich, smoky taste. This comforting dish is perfect for cold days and packed with protein and fiber.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

1 pound (about 2 cups) dried 15-bean soup mix, rinsed and sorted
8 cups water or low-sodium chicken broth
1 ham hock or 1 cup diced ham
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 bay leaf
Salt and black pepper to taste

For Finishing

2 tablespoons apple cider vinegar or lemon juice
2 tablespoons chopped fresh parsley (optional)

👨‍🍳Directions

1Place the rinsed beans in a large stockpot and add enough water to cover by 2 inches.
2Bring to a boil over high heat, then remove from heat, cover, and let soak for 1 hour.
3Drain and rinse the beans, then return them to the pot.
4Add 8 cups of water or broth, the ham hock or diced ham, onion, garlic, carrots, celery, diced tomatoes with their juice, thyme, smoked paprika, and bay leaf.
5Stir to combine, then bring to a boil over high heat.
6Reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender and the soup has thickened slightly.
7The beans should mash easily when pressed against the side of the pot.
8Remove the ham hock, if using, and let it cool slightly.
9Shred any meat from the bone, discarding the bone and fat, then return the meat to the pot.
10Stir in the apple cider vinegar or lemon juice, and season with salt and pepper to taste.
11Ladle the soup into bowls and garnish with fresh parsley if desired.
12Serve hot with crusty bread or cornbread on the side.

🔧Equipment

Large stockpot or Dutch oven (at least 6 quarts)
Cutting board and knife
Measuring cups and spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 20mg🧂Sodium: 580mg🌾Total Carbs: 52g🥦Dietary Fiber: 14g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a vegetarian version, omit the ham and use vegetable broth. Add 1 tablespoon of liquid smoke for a smoky flavor. You can also use a slow cooker: cook on low for 8 hours after the initial soak.

Watch Video Of How Best 15 Bean Soup Works

This 15 bean soup recipe is always a good idea for any occasion – whether you’re looking for a hearty meal after a long day at work or something comforting during the holidays.

One of my favorite things about this recipe is that it freezes beautifully – so if you’re planning on making multiple batches at once (which trust me is totally worth doing), just portion them out into individual servings after they’ve cooled down completely.

❓ Frequently Asked Questions About 15 Bean Soup

Q: What types of beans should I use in this recipe?

You can use any combination of beans you like – kidney beans, pinto beans, cannellini beans… really anything will work! Just be sure to rinse them thoroughly before adding them to the pot.

Q: Can I make this soup ahead of time?

Yes! In fact, one of the best things about this recipe is that it gets better with time. Just cook the soup up until you’re ready to serve it.

Q: Do I need to soak the beans before cooking them?

Nope – just rinse them off under cold water before adding them to the pot.

Q: How do I store leftover soup?

You can either refrigerate or freeze leftover soup for later. If you choose to refrigerate it, just be sure to keep it at 40 degrees F (about 4 degrees Celsius) or below.

Q: Can I customize this recipe with different spices or herbs?

Absolutely! Feel free to add your own favorite seasonings – from dried oregano and basil to cumin powder and paprika.

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