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15 Bean Soup {Mom’s Kitchen}

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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.

bowl of 15 bean soup

15 Bean Soup Recipe

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 picture

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.

vegetarian 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).

dry beans for 15 Bean Soup

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15 Bean Soup {Mom’s Kitchen}

  • Author: Judi
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8-9 1x
  • Category: Soup

Description

A healthy, filling soup mixing 15 beans, vegetables and vegetable broth. Light enough for the summer and filling enough for the winter.


Scale

Ingredients

  • 1 bag of 15 Bean Soup Beans (soaked overnight)
  • 2 quarts water (8 cups)
  • 1/2 cup onion, chopped
  • 3 garlic cloves, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 2 Tbsp. Extra Virgin Olive Oil
  • 115oz. 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 1/2 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

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BusyWorkingMama

Monday 17th of June 2013

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.

Julia

Monday 17th of June 2013

It is hearty, healthy and tastes great! I hope you like it.

Hurst Beans

Friday 14th of June 2013

Great recipe and pictures, thanks for posting!

Julia

Monday 17th of June 2013

Thanks!

Stephie @ Eat Your Heart Out

Wednesday 12th of June 2013

That it so sweet of your mom to think ahead like that! Moms are just the best.

Anna @ Garnish with Lemon

Wednesday 12th of June 2013

I love that your mom had one of your favorite meals ready for you when you returned from your trip. Moms are the BEST!

Liz @ The Lemon Bowl

Wednesday 12th of June 2013

I need to make this soup!! We have a local farmer who makes heirloom beans and this soup is perfect for them!

Julia

Wednesday 12th of June 2013

You would love it Liz! It is healthy and tastes delicious. Let me know how it turns out.