It has been a while since I shared one of my Mom’s recipes and that is a shame because they are so tasty! Today I am sharing her 15 Bean Soup–healthy and filling but light enough for the summer.
When we were in Europe recently for two weeks my Mom watched our son Will for one of the weeks at our house. On our return from our trip we were exhausted, jet lagged and in no mood to cook! What did my Mom have waiting for us when we got home? A huge container of her 15 Bean Soup. Now that’s a great Mom!
We ate that 15 Bean Soup for the first few days home and it was both healthy and filling. This soup is vegetarian and full of nutrients.
The recipe also makes a lot of soup so you will have enough to freeze a few batches for later.
For those who have never made a 15 Bean Soup you can usually find the package of beans that you need in the dried bean section of your grocery store. The bag actually says “15 beans” on it (I have also seen 16 beans before, either is fine).
- 1 bag of 15 Bean Soup Beans (soaked overnight)
- 2 quarts water (8 cups)
- ½ cup onion, chopped
- 3 garlic cloves, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 2 Tbsp. Extra Virgin Olive Oil
- 1-15oz. can diced tomatoes
- 5 cups vegetable broth (low sodium if possible)
- 2 bay leaves
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. cumin
- Salt and pepper to taste
- Soak the beans overnight.
- After soaking the beans overnight drain the water.
- In a large pot add beans with 2 quarts of water (8 cups) and brings beans to a boil, reduce heat and simmer for 2 to 2 ½ hours.
- In a skillet add olive oil and sauté onions, garlic, celery and carrots.
- Add the onion mixture into the large pot and stir together with the beans. Add the tomatoes, vegetable broth and spices. Simmer for 30 minutes stirring occasionally adding water as necessary if the soup thickens up too much. Test beans to make sure they are soft and cooked through.
- Serve with warm French bread.
Nothing like Mom’s cooking!