15 Bean Soup Recipe
This 15 bean soup is a hearty, flavorful blend of tender beans, fresh vegetables, and warming spices that will leave you feeling satisfied and cozy. With a slow-cooked richness, it's the perfect meal for any day of the week.
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Servings: 10
Ingredients
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 3 large carrots peeled and diced
- 3 ribs of celery diced
- 8 cups vegetable broth or water
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon sea salt plus more to taste
- 1 teaspoon ground black pepper plus more to taste
- 1 15 oz can of fire-roasted diced tomatoes
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lemon juice
- 4 cups curly kale chopped
- 1 20 oz package of 15 bean soup mix Hurst’s
Optional Ingredients
- Slicing cheddar cheese
- Fresh parsley for garnish
Instructions
- Start by rinsing the beans thoroughly and draining the water. Sort through them carefully, removing any debris or damaged beans.
- In a slow cooker, combine the beans with olive oil, chopped onion, garlic, carrots, celery, and your chosen broth or water. Add the bay leaves, smoked paprika, cumin, chili powder, oregano, and cayenne pepper if using. Season with sea salt and ground black pepper.
- Cover the slow cooker and cook the mixture on high for 6 to 7 hours, or until the beans become tender.
- Once the beans have softened, mix in the fire-roasted diced tomatoes, tamari or soy sauce, lemon juice, and the chopped kale. Cover again and allow it to cook for an additional 30 minutes on high to let the flavors meld.
- Before serving, taste the soup and adjust the seasoning with more salt, pepper, or spices if needed.
- Ladle the soup into bowls and, if desired, top with Slicing cheddar cheese, a dash of hot sauce, and a sprinkle of fresh parsley. This hearty soup pairs wonderfully with cornbread on the side. Enjoy!