Bean Soup, also known as 15-Bean Soup, is a healthy, satisfying and easy meal to make for a chilly night!
It’s not necessary to hand-pick 15 different types of beans for this recipe! Most grocers carry a packaged “15-Bean Soup Mix” which contains a little package of dry ‘ham-flavored’ seasonings…buy the beans and throw out the little seasoning package. Who needs more preservatives? This recipe tells you how to achieve that flavoring naturally!
I usually serve cornbread with bean soup and call it dinner.
- 1 lb. 15 bean soup beans
- 1 large onion, chopped
- 1 tablespoon olive oil
- 32 oz. broth (beef, chicken, vegetable)
- 32 oz. water (needed if necessary, to hydrate beans while cooking)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoky paprika
- 1/2 teaspoon seasoned salt
- 1 small smoked ham hock
- Rinse and drain beans in a colander
- In a large pot on medium heat, add 1 tablespoon oil and chopped onion; saute until onions are tender
- Add 32 oz. broth, beans and ham hock ; add more water to cover beans by two inches
- Bring to a rapid boil, uncovered
- Allow beans to cook at a rapid boil for five minutes then reduce heat to simmer
- Place lid on pot and allow beans to simmer for about 75 minutes; check liquid level regularly; if liquid level gets low, add more water
- Once beans are semi-soft, add seasonings; garlic powder, chili powder, cumin and paprika
- Serve with warm rolls or cornbread
A 15-bean mix usually contains a combination of legumes–some that need soaking and some that don’t. In this case, I recommend a slow simmer cooking method. This enables you to check the texture and avoid serving mushy beans.