You know that feeling when you gather around the table with friends or family, and there’s a big pot of something simmering? The aroma fills the room, sparking conversations and laughter. That’s exactly the vibe you’ll create with this 15 bean recipe.
There’s something delightfully contagious about sharing a bowl of hot, comforting soup. Pair it with some crusty bread or a fresh salad, and you have a meal that warms not just the belly but also the heart.
Welcome to my kitchen, where hearty and wholesome recipes come to life! Today, we’re diving into a warm bowl of comfort: a delightful 15 bean recipe. This dish isn’t just another soup; it packs a punch of flavors and textures that will have everyone coming back for seconds. So, grab your apron, and let’s get cooking!
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What is 15 Bean Recipe?
A 15 bean recipe is a dish that features a mixture of 15 different varieties of dried beans cooked slowly to create a rich and filling soup. The beauty of this dish lies in its versatility. It can be enjoyed as a stand-alone meal or combined with various meats or vegetables. The beans provide a hearty texture while absorbing all the delicious flavors of the seasonings and other ingredients.
Why You’ll Love this 15 Bean Recipe?
You’ll adore this 15 bean recipe for many reasons. First off, it’s packed with protein and fiber, making it a satisfying meal that keeps you full for hours. Plus, it’s highly customizable—feel free to adjust the spices or toss in your favorite vegetables. Not to mention, it’s the kind of dish that benefits from resting; the flavors get better overnight, making it perfect for meal prep. And let’s face it, who doesn’t enjoy a big pot of soup simmering away on a cozy afternoon?
The Ingredients You Will Need To Make This Dish
Here’s what you’ll need to whip up your delicious 15 bean soup, with a few personalized tweaks to the ingredients for a unique flavor profile:
– 1 pound 15 bean soup mix
– 4 strips of bacon, cut into ½-inch wide strips (optional; use 1 tablespoon extra virgin olive oil if you prefer vegetarian)
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 5 medium carrots, peeled and chopped
– 3 ribs celery, diced
– 1 smoked ham hock – fat removed; optional (you can also add any leftover diced ham for extra flavor)
– 6 cups low sodium vegetable or chicken broth (substitute water if using a ham hock)
– 1 bay leaf
– 1 can fire-roasted diced tomatoes with juices (15-ounces)
– 2 teaspoons smoked paprika
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– ½ teaspoon oregano (this adds a lovely earthiness)
– ¼ teaspoon ground black pepper
– 1 tablespoon red wine vinegar
– Kosher salt, to taste
– Grated Parmesan cheese for serving
– Fresh parsley, chopped for garnish
Ingredients From : wellplated.com
How to Make the 15 Bean Recipe
Before diving into the cooking process, let’s journey through each step in detail. This isn’t just a recipe; it’s an experience, and I’m here to guide you through it!
Step-by-Step Directions
Step 1: Soak the Beans
First things first, let’s prepare the beans. Place the 15 bean mix in a large bowl. You’ll want to sift through them to check for any debris or little pebbles that might have snuck in. Cover the beans with cool water, at least an inch over the top, and let them soak overnight at room temperature or in the fridge. This softens the beans and cuts down your cooking time.
Step 2: Prepare to Cook
When you’re ready to cook, drain the beans in a colander and give them a good rinse under cold water. Set them aside while you gather your other ingredients.
Step 3: Get Cooking the Bacon (or Oil)
In a large pot or Dutch oven, heat up the bacon over medium-low heat. Cook, stirring occasionally, until the bacon is crispy, about 8 minutes. Trust me, cooking low and slow works wonders for flavor. Once the bacon is ready, use a slotted spoon to transfer it to a plate, leaving the drippings in the pot. If you’re going the olive oil route, just warm it in the pot.
Step 4: Sauté the Veggies
Crank the heat to medium and toss in the diced onion. Sauté until it starts to soften, which should take around 3 minutes. Next, add the minced garlic, chopped carrots, and diced celery. Stir everything together and cook for about 5 minutes until the carrots begin to soften. Your kitchen should start smelling fantastic by now!
Step 5: Combine the Ingredients
Now, it’s time to add the beans, ham hock (if you’re using it), bay leaf, and your choice of liquid. If using a ham hock, add 6 cups of water or unsalted chicken broth. If you’re skipping the hock, go for the vegetable or chicken broth. It’s crucial to use low sodium broth to avoid a too-salty soup.
Step 6: Bring to a Boil
Raise the heat and bring the soup to a hearty boil. Once boiling, reduce the heat to medium-low and cover the pot, but leave it slightly ajar. Let it simmer, stirring occasionally, until the beans are tender and begin to break down. This should take about 75 minutes. Be patient; good things take time!
Step 7: Add the Seasoning
Stir in your fire-roasted tomatoes, smoked paprika, chili powder, ground cumin, oregano, and black pepper. Let the soup simmer uncovered for another 20 minutes. This is where the magic happens! If the soup thickens more than you prefer, simply add a splash of water.
Step 8: Finish Strong
After simmering, remove the bay leaf and ham hock (if used). Stir in the red wine vinegar and the reserved bacon. Give it a taste and season with salt and pepper as needed. You might need a bit more salt, so keep your trusty shaker close!
Step 9: Serve
Ladle your delicious 15 bean soup into bowls, garnish with a sprinkle of grated Parmesan and chopped parsley.
Notes
– Always soak the beans overnight for a better texture and flavor.
– Keep an eye on the soup as it cooks, adding water if it gets too thick.
– Feel free to add in any other veggies you have on hand, like zucchini or spinach.
– If you want more kick, add in some red pepper flakes!
– This soup freezes beautifully, so make a bigger batch!
Storage Tips
Store any leftovers in an airtight container in the fridge for up to four days. If you need to store it longer, this soup freezes well for up to three months. Just let it cool completely before freezing, and portion it out for easy reheating later on.
Serving Suggestions
– With Crusty Bread: Pair it with slices of crusty sourdough for a hearty meal.
– Fresh Salad: Serve alongside a fresh green salad to lighten things up.
– Topped with Avocado: Add slices of avocado for a creamy addition.
– With Rice or Quinoa: Serve over rice or quinoa for an added grain boost.
– Saucy Toppings: A dollop of sour cream or Greek yogurt takes it to another level!
What Other Substitutes Can I Use in the 15 Bean Recipe?
– Other types of beans: Feel free to use any variety of beans that you love. Black beans or kidney beans can easily replace some of the mix.
– Vegetable broth: For a vegetarian version, vegetable broth can add depth without meat.
– Smoked sausage: Instead of bacon or ham, smoked sausage can bring an extra meaty flavor.
– Mix up the vegetables: Add in corn or bell peppers for a different texture and taste.
– Fresh herbs: Top with fresh thyme or basil for a more fragrant flavor.
15 Bean Recipe
Equipment
- Large pot or Dutch oven
- colander
- cutting board
- knife
- measuring cups and spoons
Ingredients
- Here’s what you’ll need to whip up your delicious 15 bean soup with a few personalized tweaks to the ingredients for a unique flavor profile:
- – 1 pound 15 bean soup mix
- – 4 strips of bacon cut into ½-inch wide strips (optional; use 1 tablespoon extra virgin olive oil if you prefer vegetarian)
- – 1 large yellow onion finely diced
- – 3 cloves garlic minced
- – 5 medium carrots peeled and chopped
- – 3 ribs celery diced
- – 1 smoked ham hock – fat removed; optional you can also add any leftover diced ham for extra flavor
- – 6 cups low sodium vegetable or chicken broth substitute water if using a ham hock
- – 1 bay leaf
- – 1 can fire-roasted diced tomatoes with juices 15-ounces
- – 2 teaspoons smoked paprika
- – 1 teaspoon chili powder
- – 1 teaspoon ground cumin
- – ½ teaspoon oregano this adds a lovely earthiness
- – ¼ teaspoon ground black pepper
- – 1 tablespoon red wine vinegar
- – Kosher salt to taste
- – Grated Parmesan cheese for serving
- – Fresh parsley chopped for garnish
Instructions
Step 1: Soak the Beans
- First things first, let’s prepare the beans. Place the 15 bean mix in a large bowl. You’ll want to sift through them to check for any debris or little pebbles that might have snuck in. Cover the beans with cool water, at least an inch over the top, and let them soak overnight at room temperature or in the fridge. This softens the beans and cuts down your cooking time.
Step 2: Prepare to Cook
- When you’re ready to cook, drain the beans in a colander and give them a good rinse under cold water. Set them aside while you gather your other ingredients.
Step 3: Get Cooking the Bacon (or Oil)
- In a large pot or Dutch oven, heat up the bacon over medium-low heat. Cook, stirring occasionally, until the bacon is crispy, about 8 minutes. Trust me, cooking low and slow works wonders for flavor. Once the bacon is ready, use a slotted spoon to transfer it to a plate, leaving the drippings in the pot. If you’re going the olive oil route, just warm it in the pot.
Step 4: Sauté the Veggies
- Crank the heat to medium and toss in the diced onion. Sauté until it starts to soften, which should take around 3 minutes. Next, add the minced garlic, chopped carrots, and diced celery. Stir everything together and cook for about 5 minutes until the carrots begin to soften. Your kitchen should start smelling fantastic by now!
Step 5: Combine the Ingredients
- Now, it’s time to add the beans, ham hock (if you’re using it), bay leaf, and your choice of liquid. If using a ham hock, add 6 cups of water or unsalted chicken broth. If you’re skipping the hock, go for the vegetable or chicken broth. It’s crucial to use low sodium broth to avoid a too-salty soup.
Step 6: Bring to a Boil
- Raise the heat and bring the soup to a hearty boil. Once boiling, reduce the heat to medium-low and cover the pot, but leave it slightly ajar. Let it simmer, stirring occasionally, until the beans are tender and begin to break down. This should take about 75 minutes. Be patient; good things take time!
Step 7: Add the Seasoning
- Stir in your fire-roasted tomatoes, smoked paprika, chili powder, ground cumin, oregano, and black pepper. Let the soup simmer uncovered for another 20 minutes. This is where the magic happens! If the soup thickens more than you prefer, simply add a splash of water.
Step 8: Finish Strong
- After simmering, remove the bay leaf and ham hock (if used). Stir in the red wine vinegar and the reserved bacon. Give it a taste and season with salt and pepper as needed. You might need a bit more salt, so keep your trusty shaker close!
Step 9: Serve
- Ladle your delicious 15 bean soup into bowls, garnish with a sprinkle of grated Parmesan and chopped parsley.
Notes
Nutrition
FAQs
1. Can I use canned beans instead of dried beans?
Absolutely! If you’re short on time, canned beans can be a great substitute. Just rinse and drain them, and add them in the last 30 minutes of cooking.
2. How do I make this recipe vegan?
Simply skip the bacon and ham hock, use vegetable broth, and ensure all your add-ins are plant-based. This recipe will still be hearty and satisfying.
3. Can this soup be made in a slow cooker?
Yes! Sauté the bacon and veggies in a skillet first, then combine everything in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
4. What if I can’t find a 15 bean mix?
No worries! You can create your own mix by using a combination of any dried beans like navy beans, black beans, pinto beans, kidney beans, and more.
5. Is this recipe good for meal prepping?
Definitely! This soup holds up well in the fridge and even tastes better the next day as the flavors meld.
Conclusion
There you have it—the ultimate 15 bean recipe that’s not only fulfilling but also a breeze to whip up. With its wealth of flavors and textures, it’s bound to become a staple in your kitchen. Whether you’re warming up after a long day or serving a crowd, this soup is sure to please.
Don’t hesitate to experiment with it; the beauty of soup is its flexibility. Happy cooking!
