Traditional 15 Bean Soup Recipes

15 BEAN SOUP

Steps:

• Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
• Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
• Next add garlic and sauté 2 minutes more.
• Add your beans and cover with water (about 2 inches over top of beans).
• Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
• Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
• Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
• Taste it after it cooks--you may need more salt or pepper.
• During the last 15 minutes of cooking, add the flavor package that comes with the beans.
• Serve by itself or over rice.

15-BEAN SOUP

Steps:

• Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
• Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bacon and bay leaves.
• Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
• Season with salt and pepper to taste and serve.

15 BEAN SOUP/STEW

Steps:

• Soak beans at least overnight.
• Put all ingredients together in a large pot and cook at medium heat ( a good simmer) for approximately 2 1/2 hours until the beans are tender.
• Add salt to taste after cooking for 1 hour.