25+ Nourishing Fifteen Bean Soup Recipes to Warm Your Soul

Fifteen bean soup is a beloved comfort food known for its hearty texture and rich, satisfying flavors.

This versatile dish is made by combining a mix of beans with flavorful vegetables, herbs, and spices, creating a filling, nutritious meal that can be customized in countless ways.

Whether you prefer a traditional take with a smoky ham hock or a spicy version packed with chorizo, there’s a fifteen bean soup recipe for everyone.

In this article, we’ve compiled a list of over 25 mouthwatering fifteen bean soup recipes that will inspire your next culinary adventure.

From slow-cooked versions to lighter, vegetarian options, you’ll find a soup to suit every taste.

These recipes not only offer variety but also provide nutritional benefits, making them perfect for a comforting weeknight dinner or a hearty meal for a crowd.

Let’s dive into these delicious, bean-filled creations that will keep you coming back for more!

25+ Nourishing Fifteen Bean Soup Recipes to Warm Your Soul

With its rich history and endless possibilities, fifteen bean soup is a dish that can be tailored to your preferences while still offering that comforting, hearty goodness we all crave.

The 25+ recipes shared in this article showcase the diversity of this classic soup, from savory and smoky variations to vegetarian and spicy takes.

No matter which recipe you choose, you’ll be sure to enjoy a satisfying meal that nourishes both body and soul.

As you explore these recipes, feel free to get creative and make them your own.

Experiment with different beans, vegetables, and seasonings to craft your perfect version. With fifteen bean soup, the options are limitless, and the result is always delicious.

Classic 15-Bean Soup

This hearty and flavorful soup combines a variety of beans, vegetables, and savory seasonings, resulting in a rich and filling meal. Ideal for cozy nights or when you need a comforting dish, this classic 15-bean soup is an easy way to enjoy a nourishing and satisfying meal.

Ingredients:

• 1 package 15-bean soup mix (around 1 lb)
• 6 cups water or vegetable broth
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, sliced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse the 15-bean soup mix thoroughly and remove any stones or debris. Place it in a large pot.
2. Add 6 cups of water or vegetable broth to the pot and bring to a boil.
3. Reduce the heat to low and simmer for about 1 hour, or until the beans begin to soften.
4. In a separate pan, heat the olive oil over medium heat. Add the onions, celery, carrots, and garlic. Sauté for about 5-7 minutes, until the vegetables are tender.
5. Add the sautéed vegetables to the beans in the pot along with the diced tomatoes, bay leaf, thyme, smoked paprika, black pepper, and salt.
6. Continue to simmer for an additional 45 minutes to 1 hour, stirring occasionally, until the beans are fully tender and the soup has thickened.
7. Remove the bay leaf, adjust salt and seasoning as needed, and serve the soup hot. Garnish with fresh parsley before serving.

This classic 15-bean soup is a perfect way to enjoy a blend of beans and vegetables, providing not only comfort but also a nutritious meal. The richness from the slow-simmered broth and the complexity of the herbs make every spoonful satisfying. This recipe is flexible and can be adjusted with additional seasonings or meats, depending on your preference, making it an excellent go-to for any occasion.

Smoky 15-Bean Soup with Ham

A smoky twist on the traditional 15-bean soup, this version adds chunks of savory ham and a bit of smoky flavor, turning the soup into a full meal. The combination of beans, ham, and spices creates a soul-warming dish that’s perfect for any season.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups chicken broth
• 1 lb ham hock or ham bone
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 medium carrots, sliced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional for heat)
• 1 tbsp olive oil
• 1 bay leaf
• Salt to taste

Instructions:

1. Rinse the 15-bean soup mix under cold water, removing any debris, and place in a large pot. Add the chicken broth and bring to a boil.
2. Add the ham hock or ham bone to the pot and reduce heat to low, allowing the soup to simmer for about 1 hour or until the beans begin to soften.
3. While the beans are simmering, heat the olive oil in a skillet over medium heat. Add the onions, garlic, celery, and carrots, sautéing until the vegetables are softened, about 5-7 minutes.
4. Stir the sautéed vegetables, smoked paprika, black pepper, red pepper flakes, and bay leaf into the pot with the beans and ham.
5. Continue to cook for another 45 minutes to 1 hour, or until the beans are fully tender and the flavors have melded together. Add additional water or broth if the soup becomes too thick.
6. Remove the ham bone, shred the meat, and return it to the soup. Adjust salt and seasoning as needed.
7. Serve the soup hot, garnished with fresh herbs or a dollop of sour cream if desired.

The smoky flavors from the ham and paprika elevate the 15-bean soup to a whole new level. The tender beans combined with the savory ham provide a depth of flavor that’s both filling and comforting. Whether served as a main course or paired with cornbread for a heartier meal, this recipe is sure to become a favorite for any occasion, especially during colder months.

Vegetarian 15-Bean Soup with Spinach and Tomatoes

This vegetarian version of the 15-bean soup is packed with fresh spinach, tomatoes, and flavorful spices. It’s a great option for those looking for a plant-based meal that’s just as satisfying and hearty as the classic versions.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 bay leaf
• Salt and black pepper to taste
• Lemon wedges (for garnish)

Instructions:

1. Rinse and drain the 15-bean soup mix. Place it in a large pot and add the vegetable broth. Bring to a boil, then reduce the heat to a simmer.
2. Let the beans cook for about 1 hour, or until they begin to soften, stirring occasionally.
3. While the beans cook, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 5-7 minutes, until softened and fragrant.
4. Add the diced tomatoes, cumin, oregano, turmeric, smoked paprika, and bay leaf to the skillet, stirring to combine. Let the mixture cook for an additional 5 minutes, allowing the spices to bloom.
5. Add the sautéed tomato mixture to the pot with the beans. Stir well, and let the soup simmer for another 30-45 minutes, or until the beans are tender and the soup has thickened.
6. Stir in the chopped spinach and cook for another 5 minutes until wilted.
7. Season with salt and pepper to taste, and remove the bay leaf. Serve the soup hot, garnished with a wedge of lemon for added brightness.

This vegetarian 15-bean soup is a perfect blend of healthy ingredients and bold flavors. The addition of spinach adds a fresh, vibrant touch, while the spices and tomatoes create a deliciously complex base. This soup is ideal for those looking for a nutritious, plant-based meal that doesn’t sacrifice flavor or heartiness. The lemon garnish adds a zesty finish, making it even more refreshing and satisfying.

Hearty 15-Bean Soup with Sausage

This robust and flavorful 15-bean soup features tender beans paired with savory sausage for a filling and satisfying dish. The combination of smoky sausage and a variety of beans makes this soup a favorite in any season, offering both heartiness and depth of flavor in every spoonful.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups chicken broth
• 1 lb smoked sausage or kielbasa, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 medium carrots, sliced
• 1 tsp dried basil
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Rinse the 15-bean soup mix under cold water and drain. Place the beans in a large pot and cover with the chicken broth. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans start to soften.
2. In a separate pan, heat olive oil over medium heat. Add the sliced sausage and brown for about 5-7 minutes, until it begins to crisp up. Remove the sausage from the pan and set aside.
3. In the same pan, add the onion, garlic, celery, and carrots. Sauté for about 5 minutes, until the vegetables are softened.
4. Add the sautéed vegetables, browned sausage, basil, thyme, bay leaf, salt, and pepper to the pot with the beans. Stir to combine.
5. Continue simmering the soup for an additional 45 minutes to 1 hour, or until the beans are fully tender and the flavors have melded together. Add extra broth or water if the soup becomes too thick.
6. Remove the bay leaf, adjust salt and seasoning as needed, and serve the soup hot.

The smoky sausage in this 15-bean soup adds a wonderful depth of flavor that pairs beautifully with the tender beans. This recipe is hearty enough to serve as a complete meal on its own, with the sausage providing protein and the beans offering a satisfying, plant-based component. It’s perfect for colder weather or anytime you want a comforting and filling meal that’s easy to prepare.

Spicy 15-Bean Soup with Jalapeños

For those who love a bit of heat, this spicy version of 15-bean soup adds the perfect kick with fresh jalapeños and chili powder. It’s a bold, flavorful twist on the classic that packs a punch while maintaining the comforting, hearty nature of the original recipe.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 2 fresh jalapeños, sliced (seeds removed for less heat)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 tbsp chili powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Rinse the 15-bean soup mix thoroughly and place it in a large pot. Add the vegetable broth and bring to a boil.
2. Reduce the heat and let the soup simmer for 1 hour, or until the beans begin to soften.
3. While the beans cook, heat olive oil in a skillet over medium heat. Add the onion, garlic, carrots, and jalapeños, and sauté for about 5-7 minutes, until the vegetables are tender.
4. Add the chili powder, cayenne pepper, cumin, and the diced tomatoes with green chilies to the pan. Stir to combine, cooking for an additional 2-3 minutes.
5. Add the sautéed vegetable and spice mixture to the beans in the pot. Stir well and continue to simmer for another 45 minutes to 1 hour, until the beans are fully tender and the soup has thickened.
6. Season with salt and black pepper to taste. Serve the soup hot, garnished with fresh cilantro.

This spicy 15-bean soup is a flavor-packed variation that offers a bold, warming heat. The jalapeños and chili powder give the soup an extra dimension, making it perfect for spice lovers who want something with a bit of a kick. Pair it with some cool sour cream or crusty bread to balance the heat, and you’ve got a delicious and satisfying meal that’s sure to impress.

15-Bean Soup with Sweet Potatoes and Kale

This nourishing 15-bean soup combines sweet potatoes and kale to create a healthy, vibrant dish that’s full of flavor. The sweet potatoes add a subtle sweetness, while the kale provides a burst of freshness, making this version a light yet filling soup perfect for any occasion.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 tsp turmeric
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions:

1. Rinse the 15-bean soup mix and place it in a large pot with the vegetable broth. Bring to a boil and reduce to a simmer, cooking for about 1 hour, or until the beans are beginning to soften.
2. While the beans are cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened and fragrant.
3. Add the diced sweet potatoes, ground ginger, cinnamon, and turmeric to the skillet, stirring to combine. Cook for another 5 minutes to allow the spices to bloom.
4. Add the sweet potato mixture to the pot with the beans. Stir to combine, and continue simmering for another 45 minutes to 1 hour until the beans are fully tender.
5. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
6. Season with salt, pepper, and a splash of apple cider vinegar for acidity. Serve hot.

This 15-bean soup with sweet potatoes and kale offers a unique combination of earthy, sweet, and savory flavors. The addition of kale not only adds vibrant color but also enhances the nutritional profile of the soup. Sweet potatoes balance the beans and kale with a hint of natural sweetness, making the soup feel both light and hearty at the same time. It’s an excellent choice for anyone seeking a healthy and flavorful meal that is both comforting and filling.

Curry-Spiced 15-Bean Soup

This vibrant curry-spiced 15-bean soup is packed with aromatic spices and rich flavors. The combination of beans, curry powder, and coconut milk creates a creamy and hearty soup that’s perfect for anyone who enjoys a little spice with their comfort food.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 1 tsp curry powder
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• 1 bay leaf
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Rinse the 15-bean soup mix thoroughly and place it in a large pot. Add the vegetable broth and bring to a boil. Reduce the heat to low and let the beans simmer for about 1 hour or until they begin to soften.
2. In a separate skillet, heat olive oil over medium heat. Add the onion, garlic, and carrots. Sauté for about 5 minutes until the vegetables are softened.
3. Add the curry powder, ground ginger, turmeric, and cinnamon to the vegetables, stirring to coat them in the spices. Cook for another 2-3 minutes to allow the spices to bloom.
4. Add the sautéed vegetables, bay leaf, and coconut milk to the pot with the beans. Stir well and let the soup simmer for another 45 minutes to 1 hour, or until the beans are fully tender and the flavors have melded.
5. Season with salt and black pepper to taste. Remove the bay leaf before serving. Garnish with fresh cilantro and serve hot.

This curry-spiced 15-bean soup is a delightful and comforting twist on the classic recipe. The coconut milk brings a creamy richness that balances the warmth of the curry and spices. The soup is both hearty and satisfying, perfect for a warming meal during cooler months or whenever you want to enjoy something full of flavor with a touch of heat. The fresh cilantro garnish adds an herbaceous freshness to every bite.

Lemon and Herb 15-Bean Soup

This fresh and zesty 15-bean soup is lightened up with a burst of lemon juice and a variety of fresh herbs, creating a refreshing yet hearty dish that feels perfect for any time of year. The lemon adds brightness while the herbs infuse the soup with a fragrant aroma.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium zucchini, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• Salt and black pepper to taste

Instructions:

1. Rinse and drain the 15-bean soup mix. Place the beans in a large pot and cover with vegetable broth. Bring to a boil, then reduce the heat and let the soup simmer for about 1 hour, or until the beans are starting to soften.
2. While the beans cook, heat olive oil in a skillet over medium heat. Add the onion, garlic, and zucchini, and sauté for about 5 minutes, until the vegetables are softened.
3. Stir in the thyme, rosemary, and a pinch of salt and pepper. Cook for another 2-3 minutes, allowing the herbs to become fragrant.
4. Add the sautéed vegetable mixture to the pot with the beans, stirring well. Continue to simmer for an additional 45 minutes to 1 hour, or until the beans are fully cooked.
5. Once the soup is ready, stir in the fresh parsley, basil, lemon zest, and lemon juice. Adjust seasoning with salt and pepper.
6. Serve the soup hot, garnished with extra fresh herbs and a wedge of lemon for added flavor.

This lemon and herb 15-bean soup is an aromatic and refreshing take on the classic recipe. The fresh herbs add vibrant flavors, and the lemon provides a zesty finish that brightens the entire dish. It’s a perfect option for anyone looking for a lighter yet still hearty soup that balances rich beans with a burst of citrus freshness. This soup can be enjoyed as a starter or a main dish, and it pairs wonderfully with a side of crusty bread.

Roasted Tomato and 15-Bean Soup

This roasted tomato and 15-bean soup brings together the rich, deep flavors of roasted tomatoes and beans in a savory, comforting bowl. The slow-roasting process intensifies the tomato’s natural sweetness, which complements the earthiness of the beans, creating a perfectly balanced soup.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 1 can (14.5 oz) crushed tomatoes
• 1 pint cherry tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until they are soft and slightly caramelized.
2. While the tomatoes roast, rinse and drain the 15-bean soup mix. Place it in a large pot and cover with vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1 hour, until the beans begin to soften.
3. In a separate skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, until softened.
4. Add the roasted tomatoes (with their juices), crushed tomatoes, balsamic vinegar, basil, and oregano to the pot with the beans. Stir well to combine.
5. Continue simmering for another 45 minutes to 1 hour, until the beans are fully tender and the soup has thickened. Taste and adjust the seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh basil or parsley.

The roasted tomato and 15-bean soup delivers deep, rich flavors, with the roasted tomatoes infusing the soup with natural sweetness and complexity. The addition of balsamic vinegar and aromatic herbs ties everything together, creating a soup that feels both indulgent and comforting. This soup is perfect for those who love a tomato-based dish with a twist, and it pairs beautifully with crusty bread or a side salad for a complete meal.

Smoky Chipotle 15-Bean Soup

This smoky chipotle 15-bean soup delivers a rich, smoky flavor that’s complemented by a mild heat from the chipotle peppers. The combination of beans, smoky seasoning, and chipotle brings a robust taste, perfect for those who love a bit of depth and warmth in their soups.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups chicken or vegetable broth
• 2 chipotle peppers in adobo sauce, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 bay leaf
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Rinse the 15-bean soup mix thoroughly and place it in a large pot. Add the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beans are just beginning to soften.
2. While the beans cook, heat olive oil in a skillet over medium heat. Add the onion, garlic, and carrots, sautéing for about 5 minutes until softened.
3. Stir in the chipotle peppers, smoked paprika, cumin, and chili powder. Cook for an additional 2 minutes to allow the spices to bloom.
4. Add the sautéed vegetable and spice mixture to the pot with the beans. Stir well, then add the bay leaf. Continue simmering for 45 minutes to 1 hour, or until the beans are fully tender.
5. Season with salt and black pepper to taste. Remove the bay leaf and serve the soup hot, garnished with fresh cilantro.

The smoky chipotle 15-bean soup brings a unique and comforting flavor profile with just the right amount of heat and smokiness. The chipotle peppers add depth, while the beans remain tender and hearty. This soup is ideal for those who love a bit of spice and smoky flavor, and the fresh cilantro garnish adds a vibrant touch. Pair with a slice of cornbread for a satisfying, warming meal.

Bacon and Spinach 15-Bean Soup

This savory bacon and spinach 15-bean soup combines the richness of bacon with the earthy flavor of spinach, making it a comforting and indulgent dish. The combination of smoky bacon and tender beans, paired with the freshness of spinach, creates a soup that’s both hearty and nourishing.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups chicken broth
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Rinse and drain the 15-bean soup mix, then place it in a large pot. Add the chicken broth and bring to a boil. Reduce heat and simmer for about 1 hour, or until the beans are starting to soften.
2. In a separate pan, cook the chopped bacon over medium heat until crispy. Remove from the pan and set aside, leaving some bacon grease in the pan.
3. In the same pan, add the onion and garlic, sautéing for about 5 minutes until softened.
4. Add the sautéed onions and garlic to the pot with the beans, along with the thyme, bay leaf, and cooked bacon. Stir to combine.
5. Continue simmering for 45 minutes to 1 hour, until the beans are fully tender. In the last 5 minutes, stir in the chopped spinach, allowing it to wilt.
6. Season with salt and black pepper to taste. Remove the bay leaf before serving, and serve hot.

This bacon and spinach 15-bean soup is the perfect balance of smoky, savory, and fresh flavors. The bacon adds a rich, smoky depth, while the spinach offers a light, healthy contrast. The tender beans complete the dish, making it a filling and satisfying meal. It’s a great choice for a cozy dinner or a hearty lunch, and it pairs beautifully with a slice of rustic bread.

Roasted Red Pepper and 15-Bean Soup

This roasted red pepper 15-bean soup features the sweetness of roasted red peppers, which adds a vibrant flavor to the hearty beans. The roasted peppers create a rich, smoky undertone that blends perfectly with the beans, making this soup a healthy and flavorful option.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 2 red bell peppers, roasted and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Rinse and drain the 15-bean soup mix. Place the beans in a large pot and add the vegetable broth. Bring to a boil, then reduce to a simmer for about 1 hour or until the beans are tender.
2. While the beans are cooking, roast the red bell peppers. You can either roast them in the oven at 400°F (200°C) for 20 minutes or over an open flame until the skin is charred. Once roasted, peel off the skin and chop the peppers.
3. In a large pan, heat olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until the onions are soft and translucent.
4. Add the roasted red peppers, smoked paprika, and cumin to the pan, stirring to combine. Cook for another 2-3 minutes to allow the flavors to meld.
5. Add the sautéed pepper mixture to the pot with the beans. Stir well and continue to simmer for another 30-45 minutes, until the beans are fully tender.
6. Season with salt and black pepper to taste. Serve the soup hot, garnished with fresh parsley.

This roasted red pepper and 15-bean soup brings out the sweetness of roasted peppers combined with the hearty texture of beans, creating a well-balanced and flavorful dish. The addition of smoked paprika and cumin deepens the soup’s flavor, while the fresh parsley garnish adds a burst of freshness. It’s a perfect choice for a lighter, yet filling, meal, ideal for serving alongside a crisp green salad or some whole-grain crackers.

Spicy Sausage and 15-Bean Soup

This hearty and flavorful 15-bean soup is elevated by the addition of spicy sausage, which brings a touch of heat and savory richness to the dish. The beans absorb the bold flavors of the sausage, creating a robust and comforting meal that’s perfect for any occasion.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups chicken broth
• 1 lb spicy Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp red pepper flakes (optional, for extra heat)
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Rinse and drain the 15-bean soup mix. Place the beans in a large pot and add the chicken broth. Bring to a boil, then reduce to a simmer for about 1 hour, or until the beans begin to soften.
2. In a skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until it is browned and cooked through.
3. Add the chopped onion and minced garlic to the sausage, sautéing for about 5 minutes until the onions are softened.
4. Stir in the diced tomatoes, red pepper flakes (if using), oregano, and a pinch of salt and pepper. Cook for an additional 2-3 minutes to combine the flavors.
5. Add the sausage mixture to the pot with the beans. Stir well and continue simmering for another 45 minutes to 1 hour, or until the beans are fully tender and the flavors have melded together.
6. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

This spicy sausage and 15-bean soup combines the smoky richness of sausage with the earthiness of the beans, creating a satisfying and flavorful meal. The heat from the sausage and red pepper flakes adds just the right amount of spice, while the diced tomatoes offer a burst of freshness. This soup is perfect for a hearty dinner, and it pairs wonderfully with a slice of crusty bread or a simple green salad.

Cilantro-Lime 15-Bean Soup

This vibrant cilantro-lime 15-bean soup is infused with fresh, zesty lime and cilantro, creating a refreshing yet hearty soup with a delicious burst of flavor. The beans are tender and absorb the citrusy goodness, making it a bright and satisfying meal.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups vegetable broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 tbsp lime juice (freshly squeezed)
• Zest of 1 lime
• 1 cup fresh cilantro, chopped (plus extra for garnish)
• Salt and black pepper to taste

Instructions:

1. Rinse and drain the 15-bean soup mix. Place the beans in a large pot and add the vegetable broth. Bring to a boil, then reduce to a simmer for about 1 hour, or until the beans start to soften.
2. In a separate pan, heat a small amount of olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the cumin and chili powder, cooking for an additional 2 minutes to bring out the flavors of the spices.
4. Add the sautéed onions and garlic to the pot with the beans. Stir in the corn kernels and continue simmering for another 30 minutes, until the beans are fully tender.
5. Add the lime juice, lime zest, and fresh cilantro to the soup, stirring to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with extra chopped cilantro and a wedge of lime for squeezing.

This cilantro-lime 15-bean soup is a refreshing and zesty variation that’s perfect for a light yet satisfying meal. The combination of fresh lime juice and cilantro brings a vibrant flavor that complements the hearty beans, while the corn adds a touch of sweetness and texture. This soup is great for anyone looking for a lighter, citrus-forward option that doesn’t skimp on flavor. Pair it with grilled chicken or avocado toast for a complete meal.

Garlic Parmesan 15-Bean Soup

This creamy garlic Parmesan 15-bean soup combines the richness of Parmesan cheese with the savory depth of roasted garlic. The beans are tender and creamy, making this soup a comforting, indulgent meal with an irresistible cheesy finish.

Ingredients:

• 1 package 15-bean soup mix
• 6 cups chicken or vegetable broth
• 1 head of garlic (roasted)
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 medium onion, chopped
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and black pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Rinse and drain the 15-bean soup mix. Place the beans in a large pot and add the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for about 1 hour, until the beans start to soften.
2. To roast the garlic, preheat the oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, and wrap it in foil. Roast for about 30 minutes, or until the garlic is soft and caramelized. Once roasted, squeeze the garlic cloves out of their skins and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Add the roasted garlic to the pot with the beans, along with the sautéed onions and thyme. Continue simmering for another 30 minutes until the beans are fully cooked.
5. Stir in the heavy cream and Parmesan cheese, allowing the cheese to melt into the soup, creating a creamy texture. Season with salt and black pepper to taste.
6. Serve the soup hot, garnished with fresh parsley and additional grated Parmesan cheese.

This garlic Parmesan 15-bean soup is the epitome of comfort food, with its creamy, cheesy base and the richness of roasted garlic. The beans absorb the flavors beautifully, creating a hearty and indulgent dish that is both satisfying and flavorful. Perfect for cozy nights, this soup can be paired with crusty bread or a side salad for a complete meal. The fresh parsley garnish adds a pop of color and a fresh, herbal touch.

Note: More recipes​ are coming soon!