đ„Ł What Makes This Recipe So Good
15 bean soup is SUPER filling and satisfying. Itâs full of protein, fiber, and healthy fats, all of which go a long way toward keeping you full. Unlike soups that are more broth than other ingredients, this one is packed with 15 different types of beans, plus bacon, celery, onions, and diced tomatoes. Any 15 bean soup blend will work here, but we prefer to use Hurstâs HamBeens brand 15 bean soup mix and ham-flavor seasoning packet specifically.Itâs a great option if youâre on a budget, especially if youâre trying to feed a group. Dry beans are typically pretty cost effective, and they keep well so you can buy in bulk to take advantage of better values. Replace the bacon with prosciutto or ham if you find a good deal for either, or use the leftover ham from your holiday dinners. You can even stretch it a little further by adding another cup or two of chicken broth or another can of diced tomatoes.You can totally cook this for the weekâs meal prep, or freeze a batch to enjoy later in the season. It keeps and reheats really well â just make sure to let it cool completely first, then refrigerate or freeze it in an airtight container. 15 bean soup can be refrigerated up to 5 days, and frozen up to 3 months.
đ©đŒâđł Chefâs Tips
This recipe starts out with a prepackaged dried 15 bean soup blend which you should be able to find at most grocery stores. Since the beans are dry, though, youâll have to put in a little extra prep work before you start cooking them. The beans need to soak for at least 8 hours. I like to set them up either overnight or early in the morning so theyâre ready to go when I am.Donât have time for an 8-hour bean bath? You can try a quick-soak method instead. It still takes a little prep work, but it gives you ready-to-cook beans in a fraction of the time, so pick your poison. For the quick soak, just rinse and drain the beans like normal. Transfer them to a large pot and cover them with 3-4 inches of water. Bring the water to boil, and let it boil for 2-3 minutes. After that, slide the pot over to a burner thatâs turned off. Cover the pot with a lid, and let the beans soak in the hot water for 1 hour. Once theyâve soaked for an hour you can drain the water and proceed with the recipe as written.If you want a thicker, creamier consistency to your 15 bean soup, thatâs easy! Before you add the tomatoes and bacon, transfer 50%-60% of the cooked beans to another bowl and set them aside. Use a blender, immersion blender, or potato masher to puree or mash the beans left in the pot until youâve got your preferred consistency. After that, just return the reserved beans to the pot and stir to incorporate everything.
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