15 Bean Soup Recipe
Craving a hearty meal? How about a soup stuffed with protein? Beans and meat crammed into one soup bowl. That is what you get with this colorful, scrumptious 15 bean soup recipe.
Ingredients
- 2 cups dry 15 bean mix
- 2 cups ham Canadian bacon, or sausage (or use ham bone)
- 1 cup cooked chicken or 1 raw chicken breast
- 1 carrot
- 1 celery stalk
- 1 cup diced yellow or white onion
- 2 cloves garlic smashed
- ½ cup diced red bell pepper
- ¼ cup fresh parsley minced
- 4 cups vegetable or chicken broth
- 1 14.5 oz. can of diced tomatoes with juice
- 2 tablespoons fresh lemon juice about 1 medium lemon
- 1 tablespoon olive oil
- 1 teaspoon salt plus 1 tablespoon of salt for bean soak water
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 teaspoon dry oregano
- ¼ teaspoon chili powder
- ¼ teaspoon dry thyme
Instructions
PREP THE INGREDIENTS
- SORT beans and remove any debris or foreign objects.
- SOAK beans overnight in a large bowl with 2 quarts of water and 1 tablespoon of salt. Beans should soak for a minimum of 6 hours, but 10 to 12 hours is better.
- DRAIN the beans in a mesh strainer and rinse them under running water. Set aside.
- CHOP ham (or Canadian bacon or sausage if substituting).
- WASH carrot, celery, red bell pepper, and parsley.
- PEEL the carrot and dice it.
- DICE the celery and red bell pepper.
- PAT DRY the parsley and mince it.
- PEEL AND SMASH the garlic cloves.
- JUICE the lemon.
MIREPOIX DIRECTIONS
- Only make the mirepoix if you are cooking the 15 bean soup in an Instant Pot or on the stove. Eliminate this step if cooking the soup in a slow cooker.
- HEAT the olive oil in an Instant Pot on "sauté" setting OR on the stove in a large pot.
- ADD the carrots and onion. Cook for 10 minutes, stirring occasionally, until the vegetables soften and start to turn brown.
- ADD the celery. Stir and cook for an additional 5 minutes.
INSTANT POT DIRECTIONS
- After making the mirepoix, POUR in the rest of the ingredients, except the parsley. Stir.
- PLACE the lid on the pressure cooker.
- COOK on high for 15 minutes. Let the Instant Pot release naturally if you have time. Otherwise, do a quick release.
- REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
- REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
- DISCARD the bay leaves.
- ADD the parsley.
- TASTE and adjust seasonings, if needed.
- STIR and SERVE.
SLOW COOKER DIRECTIONS
- POUR in all the ingredients, except the parsley. Stir.
- PLACE the lid on the slow cooker.
- COOK on low for 10 to 12 hours or on high for 5 to 6 hours.
- REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
- REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
- DISCARD the bay leaves.
- ADD the parsley.
- TASTE and adjust seasonings, if needed.
- STIR and SERVE.
STOVE TOP DIRECTIONS
- After making the mirepoix, POUR all the ingredients, except the parsley into the pot. Stir.
- PLACE the lid on the pan. Heat over medium heat until the soup begins to boil.
- REDUCE HEAT to low and simmer for 1½ to 2 hours, or until the beans are soft.
- REMOVE the ham bone (if using) and pull off the meat. Return the meat to the pot.
- REMOVE the cooked chicken breast and shred it. Return the chicken to the pot.
- DISCARD the bay leaves.
- ADD the parsley.
- TASTE and adjust seasonings, if needed.
- STIR and SERVE.
Notes
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Nutrition
Calories: 103kcalCarbohydrates: 11gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 18mgSodium: 676mgFiber: 3gSugar: 4g
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