15 Bean Soup Recipe
This hearty 15 Bean Soup is packed with a variety of beans, savory spices, and a touch of smoky flavor. Perfect for a cozy dinner, this soup is easy to make and nourishing!
Equipment
- Large pot or Dutch oven
- Wooden spoon or ladle
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 package 16 oz 15-bean mix (usually found in the dried beans section)
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (any color)
- 3 celery stalks chopped
- 1 can 14.5 oz diced tomatoes (with liquid)
- 1 tablespoon tomato paste
- 6 cups chicken or vegetable broth
- 1 ham hock smoked sausage, or 1 lb diced ham (optional, for smoky flavor)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- Soak the Beans
- Rinse the beans and discard any debris. Place the beans in a large bowl, cover with water, and soak for at least 6-8 hours or overnight. Drain and rinse before cooking.
- Sauté Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.
- Add Beans and Liquids
- Add the soaked beans, diced tomatoes with their liquid, tomato paste, and broth to the pot. Stir to combine.
- Add Seasonings and Meat
- Stir in the smoked paprika, cumin, and bay leaf. Add the ham hock, sausage, or diced ham if using. Bring the soup to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the beans are tender.
- Adjust Seasoning
- Taste the soup and season with salt and pepper as needed. For a thicker texture, use the back of a spoon to mash some of the beans against the side of the pot.
- Serve
- Ladle the soup into bowls and garnish with fresh parsley or green onions. Enjoy with a slice of crusty bread or a side salad.