This 15 bean soup is rich, filling, and packed with protein and flavor. It’s a perfect one-pot meal made with a mix of beans, vegetables, and simple seasonings.
What You’ll Need
Ingredients
- 2 cups dried 15-bean mix (rinsed)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Vegetables
- 1 cup carrots, sliced
- 1 cup celery, chopped
Base
- 6 cups water or broth
Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Optional
- 1 cup diced tomatoes
- ½ cup cooked sausage or ham (optional for non-veg version)
- Fresh parsley for garnish
Step-by-Step Instructions
1. Soak beans
Soak dried beans overnight or for at least 6–8 hours. Drain and rinse.
2. Sauté base
Heat oil in a large pot. Add onion and garlic, cook until soft.
3. Add vegetables
Add carrots and celery. Cook for 3–4 minutes.
4. Add beans & liquid
Add soaked beans and water or broth.
5. Season
Add paprika, thyme, bay leaf, salt, and pepper.
6. Simmer
Cook for 60–90 minutes until beans are tender.
7. Optional add-ins
Add tomatoes or meat (if using) and cook for another 10–15 minutes.
8. Serve
Remove bay leaf and serve hot.
Texture & Taste
- Thick and hearty
- Earthy and savory
- Slightly smoky (from paprika)
Serving Suggestions
Serve with:
- Crusty bread
- Rice
- Side salad
Tips for Best Results
Soaking helps beans cook faster and evenly.
Stir occasionally to prevent sticking.
Add salt later to avoid tough beans.
Adjust thickness with more broth if needed.
Storage
Store in an airtight container:
- Fridge: up to 4 days
- Freezer: up to 2 months
Variations
Make it vegetarian or add meat for flavor.
Add greens like spinach or kale.
Use spices like cumin or chili for variation.
