15 Bean Soup {Mom’s Kitchen}

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.

15 bean soup

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!

15 bean soup

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.

15 bean soup

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).

Beans

15 Bean Soup {Mom’s Kitchen}
 
Prep time

Cook time

Total time

 

A healthy, filling soup mixing 15 beans, vegetables and vegetable broth. Light enough for the summer and filling enough for the winter.
Author:
Recipe type: Soup
Serves: 8-9

Ingredients
  • 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

Instructions
  1. Soak the beans overnight.
  2. After soaking the beans overnight drain the water.
  3. 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.
  4. In a skillet add olive oil and sauté onions, garlic, celery and carrots.
  5. 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.
  6. Serve with warm French bread.

Nothing like Mom’s cooking!

Enjoy!

Julia

Comments

  1. That plate of uncooked beans is as pretty as a picture. Tell your mother I love her soup!
    Maureen | Orgasmic Chef recently posted..Popovers – Recipe from MaineMy Profile

  2. I need to make this soup!! We have a local farmer who makes heirloom beans and this soup is perfect for them!
    Liz @ The Lemon Bowl recently posted..Strawberry Sunrise Breakfast SmoothieMy Profile

  3. I love that your mom had one of your favorite meals ready for you when you returned from your trip. Moms are the BEST!
    Anna @ Garnish with Lemon recently posted..Tomato Feta Pasta SaladMy Profile

  4. That it so sweet of your mom to think ahead like that! Moms are just the best.
    Stephie @ Eat Your Heart Out recently posted..Chicken LasagnaMy Profile

  5. Great recipe and pictures, thanks for posting!
    Hurst Beans recently posted..Summer Baked Bean RecipesMy Profile

  6. This looks so hearty and delicious! I like the tip to soak the beans overnight. I am always hesitant to cook with raw beans because they take so long.
    BusyWorkingMama recently posted..Tree Removal After the StormMy Profile

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