15 Bean Soup Mix Recipe

Bean soup is a classic, comforting dish that has been warming bellies and hearts for generations. It’s the kind of food that seems to have endless variations but always delivers a hearty, nourishing meal. Whether you’re looking for a simple, satisfying weeknight dinner or preparing a dish for a cozy family gathering, a 15 Bean Soup Mix recipe will not disappoint.

This particular recipe is a powerhouse of flavors, textures, and nutrients. With a blend of 15 different types of beans, it’s a soup that packs a punch not just in taste, but in nutritional value too. The beans bring their own unique characteristics, from earthy flavors to tender textures, creating a hearty and filling soup. It’s the perfect combination of simplicity and complexity, all within a single pot.

So, Why 15 Beans?

Because variety adds depth. Every bean contributes its own subtle nuances-soft, meaty, tender, or firm. The broth becomes richly flavored as the beans simmer together, creating a savory base that’s perfect for soaking up spices, herbs, and vegetables. Plus, the mix of beans ensures you get a well-rounded profile of protein, fiber, and vitamins. The result? A wholesome, flavorful meal that’s as nutritious as it is delicious.

15 Bean Soup Mix Recipe

Making a 15-bean soup isn’t just easy-it’s a chance to create a cozy, nourishing dish that you can enjoy for days. This recipe takes full advantage of the mix of beans and adds a few other key ingredients that will elevate the flavor profile, making it truly irresistible.

Ingredients Needed

• 1 package of 15-bean soup mix (or about 2 cups of dried mixed beans)
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups low-sodium vegetable broth (or chicken broth for non-vegetarians)
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (for a hint of smoky flavor)
• Salt and pepper, to taste
• 1 teaspoon red pepper flakes (optional, for a little kick)
• 2 tablespoons apple cider vinegar (for a tangy finish)
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prep The Beans

   Start by sorting through your 15-bean mix. Sometimes, dried beans can have small pebbles or debris, so it’s important to give them a good check. Once sorted, rinse the beans thoroughly under cold water.

2. Soak The Beans

   While soaking isn’t strictly necessary, it does reduce the cooking time. You can either soak the beans overnight in a large bowl of water, or use the quick-soak method: bring the beans and water to a boil, let them boil for 2 minutes, then remove from heat and let them sit for an hour. Drain and rinse the beans after soaking.

3. Sauté The Vegetables

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 5-7 minutes, until they begin to soften and the onions are translucent. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

4. Simmer The Soup

   Add the soaked beans to the pot along with the diced tomatoes (including the liquid), vegetable broth, bay leaf, thyme, smoked paprika, and red pepper flakes (if using). Stir everything together. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beans are tender.

5. Final Touches

   Once the beans are cooked through, stir in the apple cider vinegar and season with salt and pepper to taste. Remove the bay leaf, and then ladle the soup into bowls. Garnish with fresh parsley.

6. Serve And Enjoy

   Serve the soup with a side of crusty bread or a green salad for a complete meal.

Ingredient Insights

• 15-Bean Mix: The star of the show! This mix typically includes a combination of beans like kidney beans, navy beans, pinto beans, garbanzo beans (chickpeas), black beans, and lentils. The variety of beans not only offers a range of textures but also adds layers of flavors and nutritional benefits. Beans are rich in fiber, protein, and essential minerals like iron and potassium, making this soup a perfect choice for a balanced meal.
• Vegetables: The carrots, celery, and onions are known as the “holy trinity” in many soups and stews. They form a flavorful base and provide a good amount of vitamins and minerals. The garlic adds depth and a mild spiciness, while the tomatoes contribute acidity to balance the richness of the beans.
• Herbs and Spices: Thyme, bay leaves, and smoked paprika are what give this soup its aromatic warmth. Smoked paprika, in particular, lends a rich, slightly smoky flavor that enhances the earthiness of the beans without being overpowering. Red pepper flakes, if added, give a gentle heat to the soup.
• Apple Cider Vinegar: This adds a surprising but delightful tanginess to the soup. It helps cut through the richness of the beans and adds complexity to the overall flavor.

Expert Tips

• Use Homemade Broth for Extra Flavor: If you have the time and resources, making your own vegetable or chicken broth will give this soup an even richer base. Homemade broth tends to be more flavorful than store-bought, and it’s free of added preservatives.
• Low and Slow is Key: For the best results, let your beans cook slowly on low heat. This ensures they soften evenly and absorb all the flavors in the soup. Avoid cranking up the heat; slow cooking helps keep the beans from splitting.
• Add More Vegetables: While the classic recipe calls for carrots, celery, and onions, you can throw in other vegetables like zucchini, spinach, or sweet potatoes for added nutrition and flavor.
• Beans Can Be Soaked, But Don’t Overdo It: If you’ve soaked the beans for too long, they might break down and lose their texture during cooking. Make sure they’re just tender and not overly soft before cooking.
• Keep the Soup in the Fridge: Bean soup is one of those dishes that gets better after sitting for a day or two. The flavors continue to meld, and the texture of the beans becomes even creamier. Store leftovers in an airtight container in the fridge for up to 4 days.

Recipe Variations

• Meat Lover’s Twist: For a heartier version, you can add cooked bacon, smoked sausage, or ham hocks. The rich, smoky flavors of the meat will enhance the broth and add even more depth to the soup.
• Vegan Option: Stick with vegetable broth and omit any animal products. You could even add in a plant-based protein like tempeh or tofu to make the soup more filling.
• Spicy Bean Soup: If you love heat, add diced jalapeños or chipotle peppers in adobo sauce. The smoky heat of chipotle peppers pairs beautifully with the beans and spices.
• Chunky Style: If you prefer a more chunky texture, you can mash some of the beans with a potato masher before serving. This will create a thicker soup base without losing the integrity of the beans.
• Instant Pot or Slow Cooker: You can adapt this recipe for an Instant Pot or slow cooker. For the Instant Pot, simply sauté the vegetables as instructed, then cook the soup on high pressure for about 30 minutes. For a slow cooker, toss all the ingredients in and cook on low for 6-8 hours.

Final Words

This 15-bean soup is much more than just a meal-it’s a labor of love. The mix of beans provides such a wonderful variety of textures, from creamy to firm, and the rich broth pulls everything together in a way that makes every spoonful satisfying. Plus, it’s a flexible recipe that welcomes your personal tweaks. Whether you keep it simple or add extra ingredients to take it over the top, the soup will always be a winner.