Ingredients

15 Bean Soup

• 1 pound 15 bean soup mix*
• 1 pound 93% lean hamburger
• 1 tablespoon extra virgin olive oil
• 1 large yellow onion diced
• 4 cloves garlic minced (about 1 tablespoon)
• 5 medium carrots peeled and diced
• 3 ribs celery diced
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 can of fire-roasted diced tomatoes in their juices (15-ounces) OR I used regular diced tomatoes
• 2 teaspoons smoked paprika OR I used regular paprika
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme leaves
• ¼ teaspoon ground black pepper
• 1 tablespoon red wine vinegar
• Kosher salt to taste
• Parmesan cheese for serving
• Chopped fresh parsley for serving

This recipe is based on a traditional 15 bean soup, and there are plenty of ways to adapt it depending on the protein you prefer.  Well Plated offers helpful tips for customizing bean soup recipes.

*INGREDIENT NOTE: 15 bean soup mix is a bag with a mix of different varieties of dry beans (and it doesn’t need to be exactly 15!); Hurst’s and Goya are two popular brands (one is 15 and one is 16); Bob’s Red Mill makes a 13 Bean Soup Mix. If your mix comes with a seasoning packet, discard the packet and use the beans only for this recipe.

Tips for Making This Easier

• Use fresh spices (this made a big difference for me)
• Don’t rush the simmer (but make sure it’s actually cooking – speaking from experience)
• If it thickens too much, just add water or broth.
• If your flavor is weak, bouilion cubes are always an option.

Instructions

• Before you plan to make the soup: place the beans in a large bowl. Pick them over to remove any debris. Cover with cool water by at least 1 inch. Let soak overnight at room temperature or in the refrigerator.

• When you are ready to cook the soup: drain the beans into a colander and rinse them well. Set aside.
• Set heat to medium. Add the onion and cook until it begins to soften, about 3 minutes. Add hamburger to brown. Add the garlic, carrots, and celery. Stir and cook until the carrots just begin to soften, about 5 minutes.                                                                                                                                                     
• Add the beans, bay leaf, and broth.

• Increase the heat and bring the soup to a boil. Once it is boiling, reduce heat to medium-low. Place a lid on the pot, leaving it slightly ajar. Let the soup simmer, stirring it occasionally, until the beans are tender and beginning to break down, about 75 minutes.                                                                                                                                                                
• Stir in the tomatoes, paprika, chili powder, cumin, thyme, and black pepper. Simmer the soup, uncovered, for an additional 20 minutes to allow the flavors to marry. If the soup becomes thicker than you would like, add water to reach your desired consistency. Remove the bay leaf. Stir in the vinegar.                                                                                                                                                    
• Taste the soup and add additional salt and pepper as desired. The amount of salt you need will vary based upon your broth. I added an additional 1/2 teaspoon salt and a pinch of black pepper. Serve hot, sprinkled with Parmesan and parsley.