15 Bean Soup

One chilly day soon, put a big pot of this easy-going 15 Bean Soup on your stove to simmer away. Pull on your slippers, putter about while the wind blows outside, and enjoy the tantalizing build-up of warm, cozy smells wafting from your kitchen. It’s a snug, contented picture, and it ends the way many happy stories do: a delicious, deeply satisfying meal.

The simple 15 bean soup is so many things I am craving right now. Similar to this Crockpot Vegetable Beef Soup, it’s hearty and filling, without being food-coma-inducing, a much-appreciated hiatus between the moments of holiday excess.

It’s incredibly economical (like this Crockpot Lentil Soup), helpful at this time of year when we end up spending extra everywhere else.

It yields a generous portion, so it is ideal for feeding a large crowd or eating a few days later on a night when you’re short on time to cook.

And of course, it calls for a loaf of crusty bread, which in every way speaks straight to my heart.

How to Make 15 Bean Soup

Don’t worry, you won’t have to buy 15 types of beans for this easy bean soup recipe (and you only need three for this Three Bean Salad). Rather, you start with a bag of something called “bean soup mix.”

Once you have that secured (look for it in the dried bean section of your grocery store), the rest of the ingredients are easy staples that are likely already in your pantry.

The Ingredients

• 15 Bean Soup Mix. Look for anything called “bean soup mix.” Some mixes have 13; some have 16. This is the exact bean soup mix I used (if you have some mix left over, try my favorite Slow Cooker Ham and Bean Soup). If your bean soup mix comes with a seasoning packet, simply discard it; this soup is already seasoned.

• Bacon. Adding bacon adds to the soup’s rich, hearty flavor, and the drippings are perfect for sautéing the other ingredients. (I also love the smokiness bacon lends this Shrimp Corn Chowder.)

• Vegetables. For added flavor and nutritional value. I chose to add the golden soup trifecta of onion, carrots, and celery.
• Ham Bone. Leftover ham bone in your future? Go ahead and add it here! Omit the salt and swap the chicken broth for water so that your soup isn’t too salty, then season to taste at the end.

• Broth. If you’re not using the ham bone, chicken broth will help add flavor to your soup.

• Spices. A blend of favorites to give the soup big-time flavor, including smoked paprika. It gives this soup (and this Vegan Potato Soup) bewitching smokiness that makes the soup taste complex and will have your spoon wandering back to the bowl for more.
• Fire-Roasted Tomatoes. One of my pantry staples! The tomatoes add extra flavor and liquid to the soup.
• Red Wine Vinegar. For a touch of acid and brightness. Don’t skip it; it brings the soup to life.
• Parmesan Cheese. The perfect finish for a touch of creaminess. (It’s also a must for finishing a bowl of Minestrone Soup.)

The Directions

Heads up! The beans do need to soak overnight. If you forget, I have a quick soak method for you below in the FAQ section.

1. Before you plan to make the soup: place the beans in a large bowl, and cover with water. Let stand overnight. OR see the quick soak method below.
2. When you are ready to cook the soup: drain and rinse the beans.
3. Cook the bacon over medium-low until crisp. Use a slotted spoon to remove the bacon, and leave the drippings in the pot. (If using olive oil instead, warm it in the pot.)
4. Add the onion and cook until softened. Add the remaining vegetables to the pot. Add the beans, ham bone (if using), bay leaf, and broth or water.
5. Bring the soup to a boil, then partially cover and simmer until the beans begin to break down.
6. Stir in the tomatoes and spices, and let simmer uncovered to further develop the flavor. Remove the bay leaf and ham bone, then add the vinegar and reserved bacon.
7. Adjust seasoning as desired, and serve hot with fresh parsley and Parmesan. ENJOY!

What to Serve with 15 Bean Soup

While this 15 bean soup can certainly be a full meal on its own, here are a few ideas of what you could serve with it.

• Bread. For delicious dunking, serve this soup with Crock Pot Bread or one from your favorite local bakery. It would also pair nicely with either this Mexican Cornbread or Cheesy Jalapeno Cornbread.
• Salad. Let the soup flavors shine with a light and fresh salad like this Anytime Arugula Salad.
• Tater Tots. For a hearty, easy side that everyone will love, serve this soup with some homemade Tater Tots.

How to Store and Reheat 15 Bean Soup

• To Store. Store leftover bean soup in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Rewarm soup on the stove over medium-low heat until hot. You can also reheat leftovers in the microwave until heated through.
• To Freeze. Place soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make 15 Bean Soup

• Dutch Oven. A kitchen tool that will cook beside you for years.
• Ladle. Perfect for transferring this soup to bowls and storage containers.

This 15 bean soup is cheery and yummy and appropriate for beginner cooks too. We polished off the last of the container last week, and I’m already craving it again. I hope you are craving it too!

ReviewSave to FavoritesPrint

15 Bean Soup

4.94 from 30 votes

This rich and hearty 15 bean soup is a healthy, inexpensive meal! Make it with a ham bone or ham hock, or serve as a filling vegetarian main.

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Prep: 20 mins

Cook: 1 hr 40 mins

Total: 2 hrs

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Servings: 6 servings (about 10 cups)

ReviewSave to FavoritesPrint

Ingredients

  

1x2x3x

• 1 pound 15 bean soup mix*
• 4 strips of bacon; optional cut into ½-inch wide strips or 1 tablespoon extra virgin olive oil (omit for vegetarian bean soup)
• 1 large yellow onion diced
• 3 cloves garlic minced (about 1 tablespoon)
• 5 medium carrots peeled and diced
• 3 ribs celery diced
• 1 ham bone – fat removed; optional plus any leftover ham diced from the bone
• 6 cups low sodium chicken broth use water or unsalted broth if using the ham bone (use vegetable broth for vegetarian bean soup)
• 1 bay leaf
• 1 can fire-roasted diced tomatoes in their juices (15-ounces)
• 2 teaspoons smoked paprika
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme leaves
• ¼ teaspoon black pepper
• 1 tablespoon red wine vinegar
• Kosher salt to taste
• Parmesan cheese for serving
• Chopped fresh parsley for serving

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Instructions

 

• Before you plan to make the soup: place the beans in a large bowl. Pick them over to remove any debris. Cover with cool water by at least 1 inch. Let soak overnight at room temperature or in the refrigerator.
• When you are ready to cook the soup: drain the beans into a colander and rinse them well. Set aside.
• In a large pot or Dutch oven over low heat, cook the bacon over medium-low, stirring it occasionally until the fat has rendered and the bacon is crisp, about 8 minutes (be patient; low and slow is the name of the game here!). With a slotted spoon, remove the bacon to a plate and set it aside, leaving the drippings in the pot. If using olive oil instead, simply warm the oil in the pot.
• Increase the heat to medium. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, carrots, and celery. Stir and cook until the carrots just begin to soften, about 5 minutes.
• Add the beans, ham bone (if using), bay leaf, and liquid. If you are NOT using a ham bone, use the broth for the liquid; if you ARE using a ham bone, use 6 cups of water *or* unsalted chicken broth. (If you use regular or even low sodium broth along with a ham bone, your soup may be too salty).
• Increase the heat and bring the soup to a boil. Once it is boiling, reduce heat to medium-low. Place a lid on the pot, leaving it slightly ajar. Let the soup simmer, stirring it occasionally, until the beans are tender and beginning to break down, about 75 minutes.
• Stir in the tomatoes, paprika, chili powder, cumin, thyme, and black pepper. Simmer the soup, uncovered, for an additional 20 minutes to allow the flavors to marry. If the soup becomes thicker than you would like, add water to reach your desired consistency. Remove the bay leaf and ham bone (if using). Stir in the vinegar and reserved bacon.
• Taste the soup and add additional salt and pepper as desired. The amount of salt you need will vary based upon your broth and/or hambone; I added an additional 1/2 teaspoon salt and a pinch of black pepper. Serve hot, sprinkled with Parmesan and parsley.

Notes

• *INGREDIENT NOTE: 15 bean soup mix is a bag with a mix of different varieties of dry beans (and it doesn’t need to be exactly 15!); Hurst’s and Goya are two popular brands (one is 15 and one is 16); Bob’s Red Mill makes a 13 Bean Soup Mix that I like a lot as well. If your mix comes with a seasoning packet, discard the packet and use the beans only for this recipe.
• TO STORE: Store leftover bean soup in an airtight storage container in the refrigerator for up to 3 days. 
• TO REHEAT: Rewarm soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat leftovers in the microwave until heated through. 
• TO FREEZE: Place soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6)Calories: 435kcalCarbohydrates: 73gProtein: 29gFat: 4gSaturated Fat: 1gCholesterol: 5mgPotassium: 1600mgFiber: 3gSugar: 5gVitamin A: 9212IUVitamin C: 6mgCalcium: 58mgIron: 2mg

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