Taco seasoning packets along with ground beef or turkey.Want to change up the recipe and add your own special ingredients? No problem! Try these yummy additions: Add the fennel, onion and garlic, cover and cook over low heat, stirring occasionally, until softened. Just load up the pot, set the temperature to low and set the timer to 6 hours. In a large soup pot, heat the 3 tablespoons of olive oil.

Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender add to soup. Reduce heat cover and simmer for 1-1/2 hours.

If using the slow cooker, you don’t need to soak the beans. Return beans to pan add broth, 3 cups water, ham bone, bouillon and seasonings bring to a boil. Ingredients 2 tablespoon olive oil 1 medium yellow onion diced 1 clove garlic diced 2 stalks celery chopped 1 cup dried 7 bean mix or a mix of dried green. Yes, you can use both cooking methods! For the stovetop, you’ll need to soak your beans overnight, then cook them in a stockpot for two hours until the beans are tender. Add all remaining ingredients, give everything a good stir, and bring to a boil. Add the garlic, smoked paprika, and chili powder, and stir well. All these things combined make for one amazing bowl of goodness! What you’ll need to make 15 Bean Soup:Ĭan I make 15 Bean Soup on the stovetop or the slow cooker? Heat the olive oil in a large, high-sided pot and fry the onion, carrot, and celery on a medium temperature for 10 minutes, stirring frequently. This soup is finished off with a squeeze of fresh lemon juice along with a dash or two of hot sauce. I also add crushed tomatoes to give the soup a rich flavor that’s so stinking good! I use vegetable stock and water to make the broth even more flavorful. Instead, I season my soup with a bit of chili powder, salt, and red pepper. Add beef to pan and brown on all sides, working in batches if needed. Add 1 tablespoon canola oil and heat to a ripple. I don’t use the flavor packet (throw it away!) that comes with the beans. Heat a large Dutch oven over medium-high heat. My version of this classic recipe has a few changes from the package directions. It’s also budget-friendly and is great to serve when you’re feeding a crowd! It’s also super versatile since you can add in your favorite meat and seasoning. It’s simple to prepare with just a few ingredients but delivers big on flavor. A warm bowl of soup is kind of like a big hug, right? One of our family’s favorite soups is 15 Bean and we’ve loved it for years. When it’s time to serve up comfort food, soup is one of the first things that comes to mind. 15 Bean Soup is a family favorite recipe that’s comfort food at it’s best! A bowl of this rich, hearty soup is just the thing to warm you up from the inside out on a chilly fall or winter evening. 4 tbsp olive oil 1 onion finely chopped 2 carrots finely diced 2 sticks celery finely diced 1 cup smoked streaky bacon diced 1 cup cooked borlotti beans. Ingredients 3 cups (720 ml) low sodium vegetable broth 1 cup (390 g) black beans, canned, drained and rinsed divided 1 cup (380 g) canned chickpeas.

Bean soup recipe