Soup Recipes

15 Bean Soup Recipe

Easy 15 Bean Soup

Hearty and delicious 15 bean soup made with mixed beans, pork, vegetables, and a handful of herbs & spices. This amazing soup is perfect for any cold and chilly day. This soup can be frozen perfectly.

Ingredients for this Recipe :

  • 2 tbsp extra virgin olive oil, divided
  • 2 lbs. pork shoulder country-style ribs
  • 2 large stalks celery, chopped small
  • 1 large carrot, chopped small
  • 1 medium white onion, chopped small
  • 3-4 cloves garlic, minced
  • Sea salt and black pepper, to taste
  • 2 whole bay leaves
  • 1 [14-oz.] bag dried multi-bean blend, rinsed, and picked over
  • 6 cup chicken broth or water
  • 2 whole bay leaves
  • 1½ tsp dried thyme
  • 1½ tsp dried parsley
  • 1½ tsp dried oregano
  • 1½ tsp dried herbs de Provence
  • 2” Parmesan rind
  • 3 tbsp fresh basil leaves, chopped

To Make Gluten-Free Soup :

To keep this recipe gluten-free, be sure to carefully read the packaging on commercially available dried bean soup blends. Some brands, such as the Goya 16 Bean Soup Mix contain some barely. However, gluten-free blends are available, including Bob’s Red Mill 13-bean mix.

What Meat Type Should I Use :

This soup features an inexpensive cut of meat – pork shoulder “country-style” ribs – for added flavor. If unavailable, chopped bacon, pancetta, or ham may be substituted.

About Herbs de Provence :

The herb blend used here is not carved in stone. Although herbs de Provence has a distinctive flavor profile, it is not critical to the success of this recipe. Two tablespoons of Italian seasoning (vs. the 4 dried herbs listed below) would work as well.

How to Make 15 Bean Soup :

Step One:

Soak beans overnight or use the quick soak method according to package directions. Set aside.

15 Bean Soup - Step 1

Step Two:

Add olive oil to a 6 quart or larger Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven. Sear on both sides, approximately 6-7 minutes per side, or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside.

15 Bean Soup - Step 2

Step Three:

Add the remaining olive oil, celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the vegetables soften and begin to develop some color, approximately 4-5 minutes.

15 Bean Soup - Step 3

Step Four:

Return ribs to Dutch oven and add soaked and drained beans, chicken broth (or water), bay leaves, and dried herbs. Season with additional salt and black pepper, as desired, and stir to combine.

15 Bean Soup - Step 4

Step Five:

Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium for one hour and 15 minutes or until pork falls easily off the bones and the beans are tender, but not mushy.

15 Bean Soup - Step 5

Step Six:

Remove from heat and remove the bones from the Dutch oven. Pull the pork apart with two forks to create bite-sized pieces. Taste and adjust seasonings, as desired. Stir in fresh chopped basil and serve immediately. Enjoy!

Best 15 Bean Soup Recipe

Serving Suggestions :

This 15 bean soup is a complete meal itself, but you can pair it with any crispy bread you have or you can serve with any healthy salad just like Roasted Beet Salad or Veggie Mason Jar Salad.

Other Soup Recipes –

Tomato soup recipe – Roasted Tomato and Fennel Soup

Yellow tomato soup – Roasted Yellow Tomato Soup

Cucumber avocado soup recipe – Cucumber Avocado Soup with Fresh Dill

15 Bean Soup recipe

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Soup American
Serves: 7
Prep Time: 20 minutes (+ time to soak beans) Cooking Time: 1½ hours Total Time: 1 hour 50 minutes + time to soak beans

Delicious 15 bean soup made with beans, pork, vegetables, herbs, and spices, perfect soup for a cold day.

Ingredients

  • 2 tbsp extra virgin olive oil, divided
  • 2 lbs. pork shoulder country-style ribs
  • 2 large stalks celery, chopped small
  • 1 large carrot, chopped small
  • 1 medium white onion, chopped small
  • 3-4 cloves garlic, minced
  • Sea salt and black pepper, to taste
  • 2 whole bay leaves
  • 1 [14-oz.] bag dried multi-bean blend, rinsed, and picked over
  • 6 cup chicken broth or water
  • 2 whole bay leaves
  • 1½ tsp dried thyme
  • 1½ tsp dried parsley
  • 1½ tsp dried oregano
  • 1½ tsp dried herbs de Provence
  • 2” Parmesan rind
  • 3 tbsp fresh basil leaves, chopped

Instructions

1

Soak beans overnight or use the quick soak method according to package directions. Set aside.

2

Add olive oil to a 6 quart or larger Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven. Sear on both sides, approximately 6-7 minutes per side, or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside.

3

Add the remaining olive oil, celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and begin to develop some color, approximately 4-5 minutes.

4

Return ribs to Dutch oven and add soaked and drained beans, chicken broth (or water), bay leaves, and dried herbs. Season with additional salt and black pepper, as desired, and stir to combine.

5

Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium for one hour and 15 minutes or until pork falls easily off the bones and the beans are tender, but not mushy.

6

Remove from heat and remove the bones from the Dutch oven. Pull the pork apart with two forks to create bite-sized pieces. Taste and adjust seasonings, as desired. Stir in fresh chopped basil and serve immediately. Enjoy!

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