15 Bean Soup Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
12 hrs
-
Cook Time
2 hrs
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Total Time
14 hrs
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Servings
12 servings
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Calories
209 kcal
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Course
Main Course, Soup
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Cuisine
American
15 Bean Soup Recipe
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Learn how to turn a simple bag of dried beans soup mix into a delicious and hearty meal with only a handful of additional ingredients, like savory bacon and fresh veggies.
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Ingredients
- 20 ounce bag 15 bean soup mix + seasoning packet
- 10-12 cups water
- 4-5 trips Bacon chopped
- 1 onion chopped (about 1 ½ cups)
- 1 bell pepper seeded and chopped
- 1 ½ cups sliced carrots
- 1 cup sliced celery
- 4-5 cloves garlic
- 2 tablespoons chicken base or bullion
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- ¼ cup chopped parsley
Instructions
- Prep the Beans: The night before making this soup, open the bag and pick through the beans to remove any small pieces of gravel or debris. Then place the dried beans in a large bowl and cover with at least 1 inch of water. Cover the top with plastic wrap and allow the beans to soak overnight. Make sure to keep the seasoning packet from the bag of beans. Once the beans have soaked for at least 12 hours, drain off the water.
- Set a large 6-8 quart soup pot over medium heat. Add 10 cups of water to the pot, along with the soaked beans. Bring the water to a boil, then lower the heat to simmer. Cover the pot and gently simmer the beans for approximately 1 ½ hours, stirring occasionally. (Do not add any seasoning at this point.)
- Meanwhile, set a large sauté pan over medium heat. Add the chopped bacon to the pan and cook the bacon until brown. Then stir in the chopped onions, bell peppers, carrots, celery, and garlic. Stir and sauté for 5 to 10 minutes. Then turn off the heat and set aside.
- Once the beans have simmered for at least 1 ½ hours, open the pot, and pour in the sautéed bacon and veggies. Stir in the chicken base, the seasoning packet from the bag of beans, dried thyme, and black pepper. Allow the beans and vegetables to simmer together for another 30 minutes.
- Then add lemon juice and fresh parsley. Taste, and season with additional salt and pepper if desired.
Notes
- Quick Bean Method: Again, this cooking method still takes a couple hours, but it's certainly quicker than soaking the beans overnight, if you don't have time.
- Leftovers: Cool completely and transfer the soup to an airtight container. Store in the fridge for up to 3-4 days.
- To Freeze: Let the 15 bean soup cool completely before transferring to a freezer-safe container. I recommend wrapping the container in one or two layers of aluminum foil as well, for extra protection. Freeze for up to 3 months.
- Set a large 6 to 8 quart sauce pot soup pot over medium-high heat. Add 12 cups of water to the pot, along with the dried beans. Bring to a boil. Cover the pot and rapidly boil the beans for approximately 1 1/2 hours, stirring occasionally. (Do not add any seasoning at this point.)
- It's important to note, that since you're boiling the beans, not just simmering, the water may evaporate quite a bit, even with a heavy lid. Make sure to stir the beans every 15 to 20 minutes and add additional water if needed, so they don't stick and burn to the bottom of the pot.
- At the end of 1 ½ hours, if there is very little water left in your beans, add in the vegetables and remaining ingredients, then add enough water to fill the pot back up to about 2 inches from the top rim.
- Then lower the heat and continue to simmer for 30 minutes.
Nutrition Information
Show Details
Serving
1c
Calories
209kcal
(10%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
5mg
(2%)
Sodium
279mg
(12%)
Potassium
701mg
(20%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
3134IU
(63%)
Vitamin C
18mg
(20%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1c | |
| Calories | 209kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 279mg | 12% |
| Potassium | 701mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 3134IU | 63% |
| Vitamin C | 18mg | 20% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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