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–+ servings

15 Bean Soup

40aprons.com/15-bean-soup/
With a base of 15 different beans, a blend of spices, bacon, onion, celery, and diced tomatoes, this recipe is a hearty and satisfying way to welcome in soup season!
Prep 15 minutes
Cook 1 hour 45 minutes
Soak 8 hours
Total 10 hours
Recipe Makes (Approximate): 8 servings

Equipment

  • colander or fine mesh sieve
  • running water
  • large bowl with lid or plastic wrap to cover
  • Large pot
  • tongs or spatula
  • bowl or plate
  • Large wooden spoon

Ingredients

  • 1 20-ounce bag Hurst's HamBeens 15 Bean Soup mix (with seasoning packet)
  • 4 strips bacon (diced)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • ¼ cup chopped celery
  • 1 teaspoon chili powder
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 6 cups low sodium chicken broth
  • 1 15-ounce can diced tomatoes (not drained)
  • shredded cheddar cheese (optional, for topping)
  • sliced green onions (optional, for topping)

Instructions

  • Pour HamBeens 15-bean mix into large colander. Rinse beans in colander with running water, until water draining from beans runs clear.
  • Transfer rinsed beans to large bowl. Fill bowl with water to cover beans, then cover bowl with lid or plastic wrap. Set beans aside to soak 8 hours. See Notes for Quick-Soak Method.
  • Toward end of soak time, heat large pot on stovetop over medium heat. When pot is hot, add diced bacon to pot and cook until bacon is cooked through and crispy.
  • Transfer cooked bacon to bowl or plate and set aside. Do not drain rendered bacon fat from pot.
  • Add diced onion, minced garlic, and chopped celery to pot with bacon fat. Cook, stirring occasionally, until onion and celery are tender, approximately 3 to 5 minutes.
  • Add seasoning packet from dried soup, chili powder, salt, and freshly cracked black pepper to pot. Stir well to fully combine spices with veggies and rendered bacon fat.
  • Pour 6 cups chicken broth into pot and stir to incorporate spices, veggies, and liquid.
  • Drain water from bowl with beans, then add soaked beans to pot with chicken broth. Stir to incorporate, then let soup simmer, uncovered, 1 hour.
  • After soup has simmered 1 hour, add diced tomatoes and cooked bacon to pot and stir to incorporate. Cook soup, uncovered, 30 minutes more.
  • After 30 minute cook time, taste soup and adjust salt, pepper, and chili powder as needed. When satisfied with flavor, portion soup into serving bowls, top with shredded cheese and sliced green onions if desired, and serve warm.

Recipe Notes

  • Quick Soak Method: Rinse and drain beans. Transfer beans to pot and cover with 3-4 inches of cold water. Bring water to boil and let beans cook in boiling water for 2-3 minutes. Move pot to room-temperature burner and cover pot with lid. Let beans soak 1 hour, then drain beans and proceed with recipe as written.
  • Make it Vegan/Vegetarian: Omit the bacon, or use a plant-based bacon. Use neutral oil to sauté onion, celery, and garlic, and use vegetable broth instead of chicken broth. Use a plant-based shredded cheese. Double check the seasoning packet ingredients before using.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 320calProtein: 21gFat: 4gSaturated Fat: 1gTrans Fat: 0.01gCholesterol: 7mgSodium: 599mgPotassium: 1086mgTotal Carbs: 49gFiber: 15gSugar: 3gNet Carbs: 34gVitamin A: 93IUVitamin C: 1mgCalcium: 15mgIron: 0.3mg
Recipe By: Sam Guarnieri
https://40aprons.com/15-bean-soup/