15 Bean Soup Recipe

There’s nothing quite like diving into a hearty bowl of homemade bean soup that warms your soul and fills your kitchen with nostalgic, comforting aromas. Let’s turn up the flavor on those humble dried beans and create a delicious, savory experience that’s as satisfying to make as it is to eat. 🥣✨

My love for 15 Bean Soup may be partially at least owing to the memories of matters related to my mom. But I also genuinely adore the soup.

It is one of my very favorite soups of them all, and I make it often. I dig deep into the Bean Soup game with a hardcore recipe.

I don’t half-step it with the Beans. The types of Beans I use and their proportions really matter.

And more importantly, too, the types of Beans I use to make my 15 Bean Soup. I use these following Beans:…

15 Bean Soup Recipe Ingredients

• 15 Bean Blend: Packed with fiber and protein, great for heart health.
• Onion: Adds savory flavor, rich in antioxidants.
• Garlic: Boosts immunity, enhances flavor depth.
• Carrots: Sweetness and crunch, high in vitamin A.
• Ham Hock/Smoked Sausage: Adds smoky depth, rich in protein.
• Diced Tomatoes: Adds acidity, rich in vitamin C.
• Chili Powder: Provides heat and rich flavor.
• Lemon Juice: Brightens flavors, a source of vitamin C.

15 Bean Soup Recipe Ingredient Quantities

• 1 pound package of dried 15 bean blend
• 8 cups of water
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 3 celery stalks, sliced
• 1 ham hock or 1 pound smoked sausage, sliced
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons lemon juice
• Fresh parsley, chopped (for garnish)

How to Make this 15 Bean Soup Recipe

1. Wash and categorize the dried beans, taking out any unwanted bits. Then, let them sit in a big container overnight with enough water to cover them by several inches. In the morning, drain and wash the beans before you cook them.

2. In a big stockpot, add the soaked legumes and 8 cups of water. Bring to a rolling boil, then turn down the heat and let it simmer.

3. Include in the pot the onion that has been chopped, the garlic that has been minced, the carrots that have been sliced, the celery that has been sliced, and the ham hock or smoked sausage.

4. Blend in the can of diced tomatoes with their juice.

5. Include the chili powder, paprika, salt, black pepper, and bay leaf in the pot. Mix thoroughly to blend the ingredients.

6. Put the lid on the pot and let the soup simmer on low for about 2 to
2.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.

7. Take out the ham hock and allow it to cool a bit. If using smoked sausage, go to the following step.

8. If a ham hock is used, the meat should be removed from the bone, shredded, and returned to the soup. The bay leaf may now be discarded.

9. Add the lemon juice to bring out the flavors and season with salt and pepper to taste.

10. Dish the soup into bowls, and before you serve it, sprinkle the bowls with finely cut, fresh parsley. Enjoy the soup while it is still hot.

15 Bean Soup Recipe Equipment Needed

1. Large container (for soaking beans)
2. Colander (for draining and rinsing beans)
3. Large stockpot with lid
4. Mixing spoon
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Ladle (for serving)

FAQ

• Can I use a different type of meat or skip the meat altogether?You can use chicken, turkey, or beef instead of ham hocks or smoked sausage. A vegetarian version is simple: just use vegetable broth in place of the water and omit the meat.
• Do I need to soak the beans overnight?It is best to soak the beans overnight if you want to reduce cooking time and improve digestibility. If you’re short on time, consider a quick soak method: Bring the beans to a boil, then simmer them for 2 minutes. Remove from heat, cover, and then let the beans sit for about an hour. After that, you can use them in your recipe.
• Can I cook this soup in a slow cooker?Indeed. To modify this slow cooker recipe, bring together all components except for the lemon juice and parsley, and let them cook low and slow for 8-10 hours, until the beans are tender and not al dente. I would recommend slow cooking for the full 10 hours if your slow cooker has a tendency to cook hot. Before serving, stir in the lemon juice and sprinkle with parsley.
• What if I can’t find a 15 bean blend?You can utilize any kind of mixed bean blend or compose one of your own from the likes of kidney, pinto, navy, and black beans, as well as lentils.
• How can I add more flavor to the soup?Add spices or herbs such as cumin, oregano, or thyme. Instead of using water, cooking with broth can also up the flavor.
• How should I store leftovers?Keep any remaining portions in an airtight container in the refrigerator for no more than 3-4 days. For extended storage, the soup may be frozen for up to 3 months and thawed in the refrigerator before reheating.
• Is this soup spicy?This soup has a low level of heat from the chili powder. If your spice tolerance is lower than mine, use less. A dash of cayenne pepper would boost the chili pepper flavor and the heat without changing the soup fundamentally. Use it if you want more heat.

15 Bean Soup Recipe Substitutions and Variations

15 bean blend, dried, 1 lb package. Substitute with: 1 lb mixed dried beans (your choice, e.g., black beans, pinto beans, kidney beans).
Chop one large onion. If you don’t have a large onion, substitute with two medium shallots, or one large leek, chopped.
1 ham hock or 1 pound smoked sausage, sliced – For a vegetarian option, substitute with 1 pound turkey sausage or a plant-based sausage.
One can (14.5 ounces) of diced tomatoes. You can substitute this with two large fresh tomatoes that are chopped, or, for a smoother texture, one can (14.5 ounces) of crushed tomatoes.
2 tablespoons lemon juice
– Substitute with 2 tablespoons of apple cider vinegar or white wine vinegar for a different tangy flavor.

Pro Tips

1. Bean Preparation Tip To enhance the flavor and reduce cooking time, consider adding a tablespoon of apple cider vinegar or lemon juice to the soaking water. This can help soften the beans and improve their digestibility.

2. Flavor Enhancement For a deeper, more complex flavor, sauté the onion, garlic, carrots, and celery in a bit of olive oil or butter before adding them to the pot. This can caramelize the vegetables slightly and bring out their natural sweetness.

3. Smoked Meat Choice If possible, use a smoked ham hock for a richer flavor. The smokiness from the bone will infuse the soup with a savory depth that complements the beans perfectly.

4. Herb Infusion Consider adding a fresh herb bundle or bouquet garni (a small bunch of parsley, thyme, and a couple of bay leaves tied together) while the soup is simmering for enhanced herbal notes.

5. Texture Variation For a creamier texture, use an immersion blender to blend a portion of the soup after the beans are cooked. This will thicken the soup without losing the pleasing texture of whole beans.