15 Bean Soup Recipe

My family are self-proclaimed soup aficionados, and over the years, we’ve sampled countless variations, from delicate broths to creamy bisques. But there’s one soup that consistently earns rave reviews and requests for second helpings: our hearty 15 Bean Soup. It’s become a staple in our home, especially during the colder months. The aroma alone, simmering away on the stove, fills the kitchen with a comforting warmth that instantly makes everyone feel at home. What I love most about this recipe, besides its incredible flavor, is its versatility and ease. It’s a forgiving recipe, perfect for using up pantry staples, and incredibly budget-friendly, making it a winner on all fronts. Whether you’re a seasoned cook or just starting out, this 15 Bean Soup recipe is a guaranteed crowd-pleaser that’s both nutritious and utterly delicious. Prepare to be amazed by the depth of flavor and satisfying heartiness that comes from this humble yet extraordinary bowl of goodness!

Ingredients for the Ultimate 15 Bean Soup

Creating a truly exceptional 15 Bean Soup starts with selecting the right ingredients. While the name suggests 15 types of beans, don’t feel strictly limited. The beauty of this recipe lies in its flexibility and the opportunity to use a variety of legumes that offer different textures, flavors, and nutritional benefits. Let’s break down each component to understand its role in crafting the perfect soup.

The Bean Blend (Approximately 1 pound or 450 grams total dry beans):

The foundation of this soup is, of course, the beans! A pre-packaged 15 bean mix is readily available in most grocery stores and provides a convenient and diverse starting point. However, you can also create your own blend for a customized flavor profile. Aim for a mix that includes a variety of colors, sizes, and textures. Here are some popular bean types to consider for your 15 bean soup, and why they are beneficial:

• Navy Beans (Pea Beans): Small, white, and mild, navy beans cook down beautifully, contributing to the soup’s creamy texture. They are also a fantastic source of fiber and folate.
• Great Northern Beans: Larger than navy beans, Great Northern beans are also mild and creamy when cooked, offering a slightly firmer texture. They are rich in iron and protein.
• Pinto Beans: These speckled beans are known for their earthy flavor and creamy texture when cooked. Pinto beans are an excellent source of molybdenum and fiber, crucial for digestive health.
• Kidney Beans (Dark and Light Red): Kidney beans bring a bolder, more robust flavor to the soup. Their firm texture holds up well during long simmering. They are packed with protein and antioxidants.
• Black Beans: Earthy and slightly sweet, black beans add a beautiful color contrast and a unique flavor dimension. They are high in antioxidants and magnesium.
• Cranberry Beans (Borlotti Beans): These visually striking beans with red speckles offer a slightly nutty and creamy flavor. They are a good source of potassium and fiber.
• Baby Lima Beans (Butter Beans): Small and delicate, baby lima beans provide a buttery texture and mild flavor. They are rich in iron and copper.
• Large Lima Beans (Fordhook Lima Beans): Larger and meatier than baby limas, these beans offer a more substantial bite and a creamy, almost potato-like texture. They are a good source of protein and fiber.
• Lentils (Green, Brown, Red): While technically legumes and not beans, lentils are often included in 15 bean mixes. They cook quickly and add a lovely earthy flavor and creamy texture. Red lentils, in particular, tend to break down and thicken the soup. Lentils are incredibly high in protein and iron.
• Split Peas (Green and Yellow): Similar to lentils, split peas add thickness and a slightly sweet, earthy flavor. They are a great source of fiber and potassium.
• Garbanzo Beans (Chickpeas): Nutty and slightly firm, chickpeas offer a different texture to the mix. They are high in protein and manganese.
• Adzuki Beans: Small, reddish-brown beans with a slightly sweet and nutty flavor. They are rich in antioxidants and manganese.
• White Kidney Beans (Cannellini Beans): Large, white, and kidney-shaped, cannellini beans are creamy and mild with a slightly nutty flavor. They are a good source of iron and fiber.
• Pink Beans: Small, pinkish beans with a mild and creamy flavor. They are a good source of iron and folate.
• Small Red Beans: Similar to kidney beans but smaller, small red beans add a robust flavor and hold their shape well. They are high in protein and antioxidants.

Vegetables for Flavor and Nutrition:

Aromatic vegetables are crucial for building the flavor base of your 15 Bean Soup. These vegetables are typically sautéed at the beginning to release their flavors and create a savory foundation:

• Onion (1 large or 2 medium): Yellow or white onions provide a foundational savory flavor. Diced and sautéed, they become sweet and aromatic.
• Carrots (2-3 medium): Carrots add sweetness, color, and a touch of earthiness. Diced carrots soften beautifully during cooking and contribute to the soup’s overall texture.
• Celery (2-3 stalks): Celery provides a subtle savory and slightly peppery note, adding depth and complexity to the flavor profile. Diced celery softens and blends into the soup.
• Garlic (3-4 cloves): Fresh garlic is essential for adding pungent aroma and robust flavor. Minced or pressed garlic is typically added towards the end of sautéing the other vegetables to prevent burning.
• Bell Pepper (1, any color): Bell pepper (green, red, yellow, or orange) adds sweetness and a slightly vegetal flavor. It also contributes vibrant color to the soup. Diced bell pepper softens during cooking.

Broth and Liquid:

The liquid component brings everything together and allows the flavors to meld and deepen. You can use a variety of liquids, or a combination, to create the broth for your 15 Bean Soup:

• Vegetable Broth or Stock (8-10 cups): Vegetable broth or stock is a classic choice for a vegetarian or vegan version, adding savory depth without meat. Choose a low-sodium option to control the salt level.
• Chicken Broth or Stock (8-10 cups): Chicken broth or stock adds a richer, meatier flavor to the soup. Again, opt for low-sodium to manage salt content.
• Water (as needed): Water can be used to adjust the consistency of the soup as it simmers. You might need to add more water if the soup becomes too thick.

Seasoning and Spices for Depth of Flavor:

Seasoning is key to bringing out the best in your 15 Bean Soup. Don’t be afraid to experiment with different spices to create your preferred flavor profile:

• Salt and Black Pepper: Essential for enhancing all the flavors. Season generously throughout the cooking process, tasting and adjusting as needed. Freshly ground black pepper is always preferred.
• Bay Leaves (2-3): Bay leaves add a subtle, earthy, and slightly floral aroma to the soup. They are typically removed before serving.
• Dried Herbs (Optional, 1-2 tablespoons total): Dried herbs like thyme, oregano, parsley, or Italian seasoning can add layers of flavor. Add them early in the cooking process to allow their flavors to infuse the soup.
• Smoked Paprika (1-2 teaspoons): Smoked paprika adds a wonderful smoky depth to the soup, especially if you are not using smoked meat. It provides a warm, earthy, and slightly sweet flavor.
• Cumin (1 teaspoon): Cumin adds warmth and earthiness, complementing the beans and vegetables beautifully.
• Chili Powder (1/2 – 1 teaspoon, or to taste): Chili powder adds a mild warmth and complexity. Adjust the amount to control the level of spiciness.
• Red Pepper Flakes (Optional, pinch or to taste): For a touch of heat, add a pinch of red pepper flakes.
• Worcestershire Sauce (Optional, 1-2 tablespoons): A splash of Worcestershire sauce (ensure vegetarian if needed) can add umami and depth of flavor.
• Liquid Smoke (Optional, a few drops): For a more pronounced smoky flavor, especially if omitting smoked meat, a few drops of liquid smoke can be added carefully. Start with a small amount as it can be potent.

Optional Add-ins (For Extra Flavor and Heartiness):

These additions are optional but can elevate your 15 Bean Soup to another level:

• Smoked Ham Hock or Bacon (1 ham hock or 4-6 slices bacon): For a richer, smoky, and meaty flavor, add a smoked ham hock or bacon. Bacon can be diced and sautéed with the vegetables, while a ham hock is typically simmered with the soup and removed before serving (the meat can be shredded and added back in).
• Diced Tomatoes (1 can, 14.5 oz, diced or crushed): Diced tomatoes add acidity, sweetness, and moisture to the soup. They also contribute to a slightly chunkier texture.
• Tomato Paste (1-2 tablespoons): Tomato paste adds concentrated tomato flavor and richness to the soup. Sautéing it briefly with the vegetables deepens its flavor.
• Fresh Parsley or Cilantro (for garnish): Freshly chopped parsley or cilantro adds a bright, fresh finish and visual appeal when sprinkled on top of the soup before serving.

Step-by-Step Instructions for Delicious 15 Bean Soup

Making 15 Bean Soup is a straightforward process, but it does require some time for soaking and simmering to allow the beans to become tender and the flavors to meld beautifully. Follow these detailed instructions for a foolproof and flavorful soup:

Step 1: Soaking the Beans (Essential for Best Results)

• Rinse the Beans: Place the dry bean mixture in a large colander and rinse thoroughly under cold running water. This removes any dust, debris, or small stones. Pick through the beans and discard any that look damaged or discolored.
• Choose Your Soaking Method: There are two primary methods for soaking beans:
  • Overnight Soak (Long Soak): This is the traditional method. Place the rinsed beans in a large pot (at least 6-8 quarts). Add cold water to cover the beans by at least 2-3 inches, as they will expand significantly as they soak. Let them soak at room temperature for at least 8 hours or overnight.
  • Quick Soak Method: If you are short on time, use the quick soak method. Place the rinsed beans in a large pot and cover them with water by 2-3 inches. Bring the water to a rolling boil and boil for 2-3 minutes. Remove from heat, cover the pot, and let the beans soak for 1 hour.
• Drain and Rinse Again: After soaking, drain the beans in a colander and rinse them again thoroughly with cold water. This step helps to remove some of the indigestible sugars that can cause digestive discomfort.

Step 2: Sautéing the Aromatics (Building Flavor Base)

• Prepare Vegetables: While the beans are soaking (or after draining), prepare your vegetables. Dice the onion, carrots, celery, and bell pepper. Mince or press the garlic. If using bacon, dice it.
• Sauté Vegetables (with Bacon, if using): In a large, heavy-bottomed pot or Dutch oven (at least 6-8 quarts), heat 1-2 tablespoons of olive oil or cooking oil over medium heat. If using bacon, add it to the pot and cook until crispy, rendering the fat. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot (optional, you can drain some fat if desired).
• Sauté Onion, Carrots, and Celery: Add the diced onion, carrots, and celery to the pot with the oil or bacon fat. Sauté over medium heat, stirring occasionally, until the vegetables start to soften and the onions become translucent, about 5-7 minutes.
• Add Bell Pepper and Garlic: Add the diced bell pepper and minced garlic to the pot. Sauté for another 2-3 minutes until the bell pepper softens slightly and the garlic becomes fragrant, being careful not to burn the garlic.
• Add Tomato Paste (Optional): If using tomato paste, add it to the pot and sauté for about 1 minute, stirring constantly, to caramelize it slightly and deepen its flavor.

Step 3: Simmering the Soup (Developing Richness and Tenderness)

• Add Soaked Beans and Broth: Add the drained and rinsed beans to the pot with the sautéed vegetables. Pour in the vegetable or chicken broth (or a combination). The liquid should cover the beans by at least an inch. If needed, add water to ensure the beans are submerged.
• Add Seasonings: Add the bay leaves, smoked paprika, cumin, chili powder, dried herbs (if using), salt, and black pepper. If using a ham hock, add it to the pot now.
• Bring to a Boil, Then Simmer: Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently.
• Simmer Until Beans are Tender: Simmer for approximately 1.5 to 2 hours, or until the beans are tender and creamy when pierced with a fork. The cooking time will depend on the type and age of the beans. Stir occasionally during simmering to prevent sticking and ensure even cooking.
• Check and Adjust Liquid: As the soup simmers, check the liquid level. If the soup becomes too thick, add more broth or water to reach your desired consistency.
• Remove Ham Hock (if used): If you added a ham hock, remove it from the pot after the beans are tender. Let it cool slightly, then shred the meat from the bone and discard the bone, skin, and fat. Stir the shredded ham back into the soup (optional).
• Season to Taste: Once the beans are tender, taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, chili powder, or other spices to achieve your desired flavor. You can also add a splash of Worcestershire sauce or liquid smoke at this point, if using.

Step 4: Finishing and Serving (Enjoying Your Hearty Soup)

• Simmer for Another 15-20 Minutes (Optional): After adjusting seasonings, continue to simmer the soup, uncovered, for another 15-20 minutes to allow the flavors to meld even further and the soup to thicken slightly.
• Remove Bay Leaves: Before serving, remove the bay leaves from the soup.
• Serve Hot: Ladle the hot 15 Bean Soup into bowls and garnish with your desired toppings (see “How to Serve” section below). Serve immediately and enjoy the comforting flavors of your homemade soup!

Nutrition Facts for 15 Bean Soup

15 Bean Soup is not only delicious but also incredibly nutritious. It’s a powerhouse of plant-based protein, fiber, and essential vitamins and minerals. Please note that the exact nutritional values can vary depending on the specific types and ratios of beans used, as well as any added ingredients. The following are approximate values:

• Servings: This recipe typically yields approximately 8-10 servings.
• Calories per Serving (Estimated): Around 300-400 calories per serving.

Approximate Nutritional Breakdown per Serving (Estimates):

• Protein: 15-20 grams (Excellent source of plant-based protein)
• Fiber: 15-20 grams (Extremely high in dietary fiber, promoting digestive health and satiety)
• Fat: 5-10 grams (Primarily from olive oil/cooking oil and optional bacon/ham; can be lower if oil is minimized and meat is omitted)
• Carbohydrates: 40-50 grams (Complex carbohydrates from beans and vegetables)
• Iron: Significant source of iron, contributing to energy levels and red blood cell production.
• Folate: High in folate (Vitamin B9), essential for cell growth and development.
• Potassium: Good source of potassium, important for heart health and blood pressure regulation.
• Magnesium: Provides magnesium, crucial for muscle and nerve function, blood sugar control, and blood pressure regulation.
• Antioxidants: Rich in antioxidants from various beans and vegetables, helping to protect cells from damage.

Health Benefits of 15 Bean Soup:

• High in Fiber: Promotes digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness, aiding in weight management.
• Excellent Source of Plant-Based Protein: Supports muscle building, repair, and overall bodily functions, making it a great option for vegetarians, vegans, and meat-eaters alike.
• Nutrient-Dense: Packed with vitamins, minerals, and antioxidants, contributing to overall health and well-being.
• Heart-Healthy: Low in saturated fat and cholesterol, and high in fiber and potassium, supporting cardiovascular health.
• Budget-Friendly: Beans are an economical source of protein and nutrition, making this soup a cost-effective and healthy meal option.
• Satisfying and Hearty: Provides long-lasting energy and keeps you feeling full and satisfied, perfect for a comforting and nourishing meal.

Disclaimer: Nutritional information is an estimate and can vary. For precise nutritional information, use a nutrition calculator with the specific ingredients you use.

Preparation Time for 15 Bean Soup

The total time to make 15 Bean Soup includes both preparation and cooking time. Here’s a breakdown:

• Prep Time (Active Time): Approximately 30-45 minutes. This includes:
  • Rinsing and sorting beans: 5 minutes
  • Chopping vegetables (onion, carrots, celery, bell pepper, garlic): 20-30 minutes
  • Sautéing vegetables: 10 minutes
  • Measuring spices and other ingredients: 5 minutes
• Soaking Time (Inactive Time):
  • Overnight Soak: 8-12 hours (or overnight)
  • Quick Soak: 1 hour
• Cook Time (Simmering Time): Approximately 1.5 – 2 hours.
• Total Time (with Overnight Soak): Approximately 9-13 hours (mostly inactive soaking time).
• Total Time (with Quick Soak): Approximately 2.5 – 3 hours.

Make-Ahead Tips:

• Soak Beans in Advance: You can soak the beans the day before you plan to make the soup and store them in the refrigerator in their soaking water (drain and rinse again before cooking).
• Chop Vegetables Ahead: You can chop the vegetables a day or two in advance and store them in airtight containers in the refrigerator.
• Soup Can Be Made Ahead: 15 Bean Soup is actually even better the next day as the flavors meld and deepen overnight. You can make the entire soup a day or two in advance and reheat it before serving.

How to Serve 15 Bean Soup

15 Bean Soup is delicious on its own, but it can be elevated with various toppings and side dishes to create a complete and satisfying meal. Here are some serving suggestions:

Topping Ideas:

• Fresh Herbs:
  • Chopped fresh parsley
  • Chopped fresh cilantro
  • Chopped green onions (scallions)
• Dairy (or Dairy-Free Alternatives):
  • Sour cream or Greek yogurt (regular or vegan)
  • Shredded cheddar cheese, Monterey Jack, or pepper jack cheese (or vegan cheese shreds)
• Crunchy Toppings:
  • Crumbled cooked bacon or pancetta (if not vegetarian/vegan)
  • Toasted croutons or bread cubes
  • Crushed tortilla chips or corn chips
  • Fried onions or shallots
• Spicy Toppings:
  • Hot sauce (various types, like Tabasco, sriracha, or your favorite)
  • Pickled jalapeños or other pickled peppers
  • Red pepper flakes (for extra heat even if already in the soup)
• Other Toppings:
  • A drizzle of olive oil
  • A squeeze of fresh lemon or lime juice
  • Avocado slices or diced avocado
  • Pesto (for a herby and flavorful boost)

Side Dish Suggestions:

• Bread:
  • Crusty bread (sourdough, baguette, Italian bread) for dipping and soaking up the soup.
  • Cornbread (classic pairing with bean soup)
  • Garlic bread or cheesy garlic bread
  • Biscuits or dinner rolls
• Salads:
  • Simple green salad with a vinaigrette dressing
  • Caesar salad
  • Coleslaw or potato salad (for a heartier meal)
• Grilled Cheese Sandwich: A classic and comforting pairing with tomato-based soups, also delicious with bean soup.
• Quesadillas or Tacos: For a Southwestern-inspired meal, serve with quesadillas or tacos filled with cheese, vegetables, or leftover cooked meat.
• Baked Potato or Sweet Potato: A baked potato or sweet potato can be topped with 15 Bean Soup for a filling and satisfying meal.

Serving Occasions:

• Casual Family Dinner: Perfect for a weeknight meal, especially during colder weather.
• Potlucks and Gatherings: Easy to make in large batches and transport, making it ideal for potlucks, picnics, and casual gatherings.
• Lunch: Makes a hearty and satisfying lunch, especially when paired with bread or a salad.
• Meal Prep: Soup is excellent for meal prepping. Make a large batch on the weekend and enjoy it for lunches or dinners throughout the week.
• Freezer Meal: 15 Bean Soup freezes beautifully, making it a great option for stocking your freezer for future meals.

Additional Tips for the Best 15 Bean Soup

Here are five additional tips to help you make the most flavorful and satisfying 15 Bean Soup:

1. Don’t Skip the Soaking: Soaking beans is crucial for several reasons. It helps to rehydrate the dried beans, reducing cooking time. More importantly, soaking helps to break down some of the complex sugars that can cause digestive discomfort and gas. While the quick soak method is an option, overnight soaking generally results in more tender and digestible beans.
2. Use Quality Broth: The broth is a key component of the soup’s flavor. Using a good quality vegetable or chicken broth (or stock) will significantly enhance the overall taste. Homemade broth is always best, but if using store-bought, opt for low-sodium and look for brands with rich flavor.
3. Sauté Vegetables Properly: Taking the time to sauté the onions, carrots, celery, and bell pepper before adding the beans and broth is essential for building a flavorful base. Sautéing softens the vegetables, brings out their sweetness, and creates depth of flavor that simmering alone cannot achieve. Don’t rush this step.
4. Don’t Overcook the Beans: While you want the beans to be tender, avoid overcooking them to the point of mushiness. Overcooked beans can lose their texture and become less appealing. Start checking for tenderness around 1.5 hours of simmering and continue to check periodically. They should be creamy on the inside but still hold their shape somewhat.
5. Adjust Seasoning at the End: Taste and adjust the seasoning of your soup towards the end of the cooking process. Salt, pepper, and spices can mellow out during simmering. Adding a final touch of salt, a squeeze of lemon juice, or a sprinkle of fresh herbs right before serving can brighten the flavors and bring the soup to life. Don’t be afraid to experiment with different spices and herbs to find your perfect flavor profile.

Frequently Asked Questions (FAQ) about 15 Bean Soup

Here are some frequently asked questions about making 15 Bean Soup:

Q1: Can I make 15 Bean Soup in a slow cooker or Instant Pot?

A: Yes, absolutely! 15 Bean Soup is very well-suited to both slow cookers and Instant Pots.

• Slow Cooker: For a slow cooker, sauté the vegetables as instructed in the recipe. Then, combine all ingredients (soaked and drained beans, sautéed vegetables, broth, seasonings, optional ham hock) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until beans are tender.
• Instant Pot: For an Instant Pot, use the sauté function to sauté the vegetables as instructed. Then, add the soaked and drained beans, broth, seasonings, and optional ham hock. Seal the Instant Pot and cook on high pressure for 20-25 minutes, followed by a natural pressure release of 15-20 minutes, then quick release any remaining pressure.

Q2: Can I use canned beans instead of dried beans?

A: While dried beans are recommended for the best flavor and texture, you can use canned beans in a pinch. If using canned beans, you can skip the soaking step. Use approximately 6-8 cans (15 oz each) of mixed beans, drained and rinsed. Add them to the soup during the last 30-45 minutes of simmering, as they are already cooked and only need to heat through and absorb flavors. Note that the texture and flavor may be slightly different compared to using dried beans.

Q3: Can I freeze leftover 15 Bean Soup?

A: Yes, 15 Bean Soup freezes exceptionally well. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Leave some headspace in the containers as the soup will expand when frozen. Frozen soup can be stored for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat from frozen over low heat on the stovetop or in the microwave.

Q4: What if I don’t have a 15 bean mix? Can I still make this soup?

A: Absolutely! The “15 Bean Soup” name is more of a guideline than a strict rule. You can use any combination of dried beans you have on hand. Aim for a variety of at least 5-7 different types of beans for a good mix of flavors and textures. You can also supplement with lentils or split peas. Common substitutions or additions include kidney beans, pinto beans, navy beans, black beans, Great Northern beans, cannellini beans, and lentils.

Q5: How can I thicken my 15 Bean Soup if it’s too thin?

A: If your 15 Bean Soup is thinner than you prefer, there are several ways to thicken it:

• Simmer Longer Uncovered: Continue to simmer the soup uncovered for 15-20 minutes or longer, allowing some of the liquid to evaporate and the soup to reduce and thicken naturally.
• Mash Some Beans: Remove about 1-2 cups of soup from the pot. Use an immersion blender or regular blender (carefully, as hot soup can splatter) to blend the removed soup until smooth. Return the blended soup to the pot and stir to incorporate. This adds starch back into the soup and thickens it.
• Cornstarch Slurry: In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering soup and cook for a few minutes until the soup thickens to your desired consistency.
• Roux (for non-vegan): In a separate pan, melt 1-2 tablespoons of butter over medium heat. Whisk in 1-2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in a ladleful of hot soup into the roux to temper it, then pour the roux mixture into the main pot of soup and stir to combine. Simmer for a few minutes until thickened.

Enjoy making and savoring your own delicious and hearty 15 Bean Soup!

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