When the weather turns chilly, there’s nothing quite like a steaming bowl of 15 bean soup to warm you up. This recipe is not just about nourishing the body; it’s about filling your home with inviting aromas that make everyone feel welcome. With a mix of hearty beans, vegetables, and spices, it’s a dish that speaks comfort.
This robust soup is packed with flavor and nutrition, making it a wholesome meal option that even the pickiest eaters will love. The combination of different beans creates a delightful texture while the seasoning brings everything together in a symphony of taste.
Colorful Ingredients
The vibrant assortment of beans is the star of this dish.
With 15 different varieties, each bean contributes unique flavors and textures.
Combined with fresh vegetables like carrots, celery, and onions, this soup becomes a feast for the eyes and the palate.
Nourishing Broth
The broth serves as the foundation of the soup, packing it with flavor.
Using vegetable or chicken broth enhances the overall taste, creating depth that complements the beans perfectly.
The addition of spices like smoked paprika and thyme elevates the experience, making each spoonful a delight.
Preparation Tips
Cooking Process
Cooking the soup is straightforward and rewarding.
Simmering the ingredients together allows the flavors to meld beautifully.
Patience is key here; letting the soup cook for a couple of hours will yield tender beans and a rich broth.
Serving Suggestions
Health Benefits
The Ultimate 15 Bean Soup Recipe
This 15 bean soup is a filling and hearty dish featuring a colorful medley of beans simmered with vegetables in a savory broth. It’s rich in protein and fiber, making it satisfying and perfect for a crowd or meal prep.
Ingredients
- 1 package (15 oz) mixed dried beans, rinsed and sorted
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beans: Soak the dried beans overnight or use the quick soak method by boiling them for 2 minutes and letting them sit for an hour. Drain and rinse.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sautéing until softened (about 5-7 minutes). Stir in the garlic and cook for an additional minute.
- Combine Ingredients: Add the soaked beans, broth, diced tomatoes, thyme, smoked paprika, bay leaf, salt, and pepper to the pot. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
- Final Touches: Once cooked, remove the bay leaf and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 200kcal
- Fat: 5g
- Protein: 12g
- Carbohydrates: 30g
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