15-Bean Soup for the Table

This 15-Bean Soup is seriously the BEST I’ve ever had! No overnight soaking, no complicated prep, just a bag of dried beans cooked until evenly tender!

What Beans Are In 15-Bean Soup?

This soup uses a 15 Bean Soup package which is a dry bean soup recipe containing 15 of these bean varieties: Northern, Pinto, Large Lima, Yellow-eye Bean, Garbanzo, Baby Lima, Green Split Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, and Black Bean. The mix comes with a seasoning packet, instructions for cooking, and a list of extra items you’ll need to make it a full meal. It’s kind of like Hamburger Helper except that it’s for soup–and it takes a bit longer to prepare!

Fun fact: According to the company’s president, this 15-bean soup mix is the #1 best-selling dry bean soup in the U.S.

Variations

Want to switch things up? These additions are straightforward:

• Add ham: Toss in a leftover ham bone with the beans. Skip the salt and use water instead of stock so it doesn’t get too salty. Shred the ham off the bone at the end and stir it back in.
• Add tomatoes: mix in a can of diced tomatoes with the garlic.
• Add chicken: Mix in cooked or rotisserie chicken at the end, just long enough to warm through.
• Make it vegetarian: Use vegetable stock and swap the chicken bouillon for vegetable bouillon.
• Add more veggies: mix in spinach or kale at the end, or add diced bell pepper with the carrots, celery, and onion.
• Make it on the stovetop: Soak the beans overnight, drain, then simmer with 8 cups of stock for about 2½ hours. mix in the creamy vegetable mixture and simmer another 30 minutes.

How To Cook 15 Bean Soup

Slow-cook the beans in a seasoned broth, then mix in sautéed veggies and a creamy stovetop base. Cooking the veggies separately adds flavor, ensures they’re tender, and prevents the milk from curdling.

1. Chop veggies evenly: Finely dice them, use a food processor, or buy pre-chopped mirepoix.
2. Let base thicken: Cook the cornstarch mixture until thick before adding it to the soup.
3. Finish with parsley and lemon: They brighten the flavors.
4. Season generously: Beans need plenty of salt, so check the seasoning and adjust before serving.

the cook’s Notes

Can You Make Your Own 15-Bean Mix?

You can make your own 15-bean mix, but it usually means buying a full bag of every type of bean, which leaves you with a LOT of extras.

If your store has bulk bins, that’s a great option. Or use extra beans to make several soup mix packets for straightforward holiday gifts!

Storage

How to reheat: Store the soup in an airtight container in the fridge for 4–6 days. To reheat, add the amount you want to a pot and warm it slowly, stirring often. Avoid boiling or using a hot burner, which can cause the dairy to separate or curdle.

If the soup has thickened too much, add a splash of chicken stock as it reheats.

Freezing: Because of the dairy, this soup does not freeze and thaw well.

More Tasty Soup Recipes:

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Lentil Soup Recipe

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Sausage Potato Soup

Ingredients

• 2 cups dried 15-bean mix (discard seasoning packet, see note 1)
• 1-1/2 teaspoon ground cumin
• 1 teaspoon dried thyme
• 3 bay leaves
• 6 cups chicken stock (or chicken broth, see note 2)
• Salt
• 1 tablespoon Italian seasoning
• 1/4 cup olive oil
• 2 cups finely diced yellow onion (2 medium onions)
• 1-1/2 cups finely diced carrot (4 carrots)
• 1-1/2 cups finely diced celery (4 stalks)
• 1 tablespoon minced garlic (4 cloves)
• 2-1/2 cups milk (whole preferred, divided, see note 3)
• 1/3 cup cornstarch
• Serving suggestions (see note 4)

Method

1. 15-Bean Soup (slow cooker) : Add everything listed under “Beans” to a slow cooker. Season to taste with salt and pepper (I add 1 tsp salt & 1/2 tsp pepper). Cook 8 hours on low or on high for 4 hours.
2. 15-Bean Soup (Instant Pot) : Add everything listed under “Beans” to an Instant Pot. Season to taste with salt pepper. Seal the Instant Pot, turn the valve to seal, and cook on manual mode for 45 minutes. (Keep in mind that it takes about 15–20 minutes to get up to pressure.) Once finished, allow for a natural release of 25 minutes (It is worth setting a timer so you don't forget!) before releasing the rest of the pressure manually.
3. 15-Bean Soup (stovetop): Soak beans overnight (or 8 hours). Drain beans and discard liquid. Add soaked beans and 8 cups stock to a large pot. Bring to a boil then reduce heat and simmer (uncovered) for 2–1/2 hours. After beans are tender, pour in vegetable cream mixture (instructions 4–6) and simmer until thickened and creamy.
4. Veggies : Add olive oil to a large pot over medium-a hot burner. Add onion, celery, and carrots; season to taste (I add 1/2 teaspoon each of salt and pepper). Sauté, stirring occasionally, until very tender, 10–12 minutes). Add garlic and sauté 1 minute. Add 2 cups milk and stir.
5. Thicken : In a separate bowl, add the remaining 1/2 cup milk and 1/3 cup cornstarch. Whisk with a fork until completely smooth. While stirring constantly, pour the mixture into the pot. Stir until the sauce is very thick. Once it has thickened, scrape it with a spatula into the slow cooker or Instant Pot. Mix well until soup is smooth. Slow cook with lid on for 20 minutes on high or sauté in Instant Pot for about 5 minutes—until heated through and thickened to your liking.
6. Finishing Touches : check the seasoning and adjust seasonings; I typically add another 1/2–3/4 teaspoon salt and 1/4 teaspoon pepper. Optionally add some chicken bouillon powder for extra flavor (1–2 teaspoons.) For some acidity, add a squeeze of lemon juice or a swish of red wine vinegar. The flavors should sing!
7. Serve : Serve bowls garnished with a sprinkle of parsley and some Parmesan cheese if desired. Serve some hearty buttered bread on the side if desired.