• 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.