Discover the ultimate comfort food with this incredibly flavorful and easy-to-make 15-Bean Soup recipe! Perfect for a cozy evening or a hearty meal, this soup truly stands out as the best you’ll ever taste. What makes it so simple? It begins with a convenient package of dried assorted beans – no tedious overnight soaking required! Whether you prefer the set-it-and-forget-it convenience of a slow cooker or the rapid efficiency of a pressure cooker, these beans will transform into a wonderfully tender and delicious base for your soup. Get ready to experience a rich, satisfying, and wholesome dish that’s bound to become a family favorite.
What Beans Are In 15-Bean Soup?
At the heart of this delightful soup is a classic 15 Bean Soup mix package, a staple in many pantries. This pre-portioned dry bean soup blend typically features a fantastic array of 15 different bean varieties, offering a complex flavor profile and diverse textures in every spoonful. You’ll often find a combination including Northern beans, Pinto beans, Large Lima, Yellow-eye Bean, Garbanzo (chickpeas), Baby Lima, Green Split Pea, Kidney beans, Cranberry Bean, Small White beans, Pink Bean, Small Red beans, Yellow Split Pea, Lentil, Navy beans, White Kidney beans, and Black beans. This thoughtful assortment ensures a rich, satisfying, and nutritionally dense meal. While these mixes usually come with a seasoning packet and basic instructions, our recipe elevates it to an entirely new level, focusing on fresh ingredients and a unique creamy finish. Think of it as a convenient starting point for a gourmet homemade bean soup, transforming a simple mix into something truly extraordinary.
Did you know? This popular 15-bean soup mix is recognized as the #1 best-selling dry bean soup in the United States, a testament to its enduring appeal and versatility for crafting delicious, wholesome meals.
Why We Love This 15-Bean Soup Recipe!
While the back of any 15-bean soup package provides basic instructions, our unique recipe transcends those simple guidelines, delivering a depth of flavor and a creamy consistency that simply can’t be matched. This recipe is particularly fantastic for those who might not have a pound of ham, a leftover ham bone, or ham hocks readily available. It’s also a superb choice if you prefer your bean soup without tomatoes, as many traditional recipes and package instructions often call for both ham and tomatoes. Importantly, we skip the pre-packaged seasoning packet entirely, choosing instead to build our own exquisite flavor profile from scratch using fresh herbs and spices.
This creamy 15-bean soup recipe focuses on a pure, unadulterated bean flavor, enhanced by thoughtfully selected ingredients. It’s designed to be a delightful 15-bean soup recipe without ham or tomatoes, allowing the natural goodness of the legumes to truly shine. However, don’t worry if you crave these classic additions; our comprehensive “Customize Your Bowl” section below provides easy ways to incorporate them if you wish!
Our philosophy here is to let the vibrant, earthy beans be the undisputed star of the show. We then complement their robust flavor with a medley of beautifully sautéed fresh vegetables, creating a foundation of rich, aromatic goodness. The real magic happens with its wonderfully creamy texture, achieved through a method that is unbelievably simple. Forget complicated roux, butter, or flour; our luscious cream base comes together effortlessly with just two key ingredients. This ingenious thickening technique results in a perfectly velvety soup, a genuine culinary marvel that you’ll want to recreate again and again!
Customize Your Bowl: Delicious 15-Bean Soup Variations
While our core recipe is a fantastic, creamy, ham- and tomato-free delight, it’s also incredibly adaptable! If you’re looking to personalize your homemade 15-bean soup, these easy additions will help you tailor it to your preferences:
- Adding Ham for a Hearty Flavor: For a more traditional, smoky flavor, incorporate ham. If you have a leftover ham bone (approximately 2-2.5 lbs), add it directly into the slow cooker or pressure cooker with the dried beans. Remember to reduce the initial salt content significantly and use water instead of chicken stock, as the ham bone will contribute substantial saltiness to the broth. Once the beans are cooked and the soup is ready, simply remove the bone, shred the tender ham, and stir it back into the finished soup. If using pre-cooked, chopped ham, stir it in during the final thickening stage, allowing it just enough time to warm through. This variation truly creates a classic 15-bean soup with ham.
- Including Tomatoes for Tangy Richness: If you enjoy the bright, tangy notes that tomatoes add to a bean soup, it’s a simple fix. Just add one 14.5-ounce can of diced tomatoes (undrained) to your sautéed vegetables along with the minced garlic. This will infuse a lovely acidity and depth to your 15-bean tomato soup.
- 15-Bean Soup with Chicken: To boost the protein content and add another layer of flavor, consider making a 15-bean soup recipe with chicken. Simply stir in 2-3 cups of shredded leftover cooked chicken, rotisserie chicken, or even pre-cooked diced chicken breast during the final 20 minutes of simmering. This allows the chicken to warm through and absorb the delicious soup flavors without overcooking.
- Creating a Vegetarian 15-Bean Soup: Easily transform this into a wholesome vegetarian 15-bean soup recipe. The key is to swap out the chicken stock/broth for a high-quality vegetable stock or broth. Additionally, omit any chicken bouillon powder suggested in the finishing touches. For an extra umami boost, consider adding a tablespoon of vegetarian bouillon or a dash of nutritional yeast to enhance the savory notes.
- Boosting with Extra Veggies: Want to pack even more nutrients and flavor into your bowl? This soup is very forgiving with extra vegetables. Try mixing in a few handfuls of fresh baby spinach or chopped kale during the last 10 minutes of cooking until wilted. You could also add a diced bell pepper (any color!) to the pot when you’re sautéing the carrots, celery, and onion, adding another layer of sweetness and color.
- Traditional Stovetop 15-Bean Soup Preparation: If you prefer to cook your beans on the stovetop and don’t have a slow cooker or pressure cooker, it’s entirely possible. Begin by soaking your dried 15-bean mix overnight (or for a minimum of 8 hours). Drain the beans thoroughly and discard the soaking liquid. Transfer the soaked beans to a large pot, cover with 8 cups of fresh stock or broth, and bring to a rolling boil. Reduce the heat, then simmer (uncovered) for approximately 2 to 2.5 hours, or until the beans are tender. Once the beans reach your desired tenderness, proceed by stirring in the prepared vegetable cream mixture (following steps 4-6 in the main recipe instructions) and continue to simmer for another 30 minutes, or until the soup is wonderfully thickened and creamy.
How To Make The Best 15-Bean Soup
Crafting this exceptional creamy 15-bean soup involves a clever two-part cooking process, designed to maximize flavor and achieve that perfect silky texture. Initially, we focus on tenderizing the diverse bean medley by slow cooking them in a rich, herb-infused broth. This allows the beans to absorb all the wonderful aromatic notes, creating a deeply savory foundation. The second crucial step involves preparing a vibrant medley of sautéed vegetables on the stovetop, which will later be incorporated into the slow-cooked beans, along with our unique creamy base.
You might wonder, “Why not simply cook everything together in the slow cooker?” This is a brilliant question, and the answer lies in achieving optimal flavor development and a flawless creamy base without any risk of curdling. Sautéing the aromatic vegetables – celery, onion, and carrots – in olive oil on the stovetop is absolutely essential. This step caramelizes their natural sugars, unlocking a much deeper, more complex flavor profile than simply boiling them. It also ensures they cook evenly until perfectly tender, preventing any undesirable crunchy bits in your finished soup. Furthermore, we prepare our dairy-based thickening agent in a separate pot because dairy, when cooked for extended periods (like 8 hours) in a slow cooker, is highly prone to curdling. By using a separate pot for both sautéing the vegetables and creating the creamy base, we guarantee a smooth, luxurious texture and a truly exceptional taste experience for your homemade 15-bean soup.
Essential Tips for a Perfect 15-Bean Soup
- Precision in Prep: Finely Dice Your Aromatics: For the best texture and even cooking, take the time to finely dice your carrots, onion, and celery into uniform, small pieces. This ensures they soften beautifully and meld seamlessly into the soup. If you’re short on time, a food processor can be a great shortcut for quick chopping. Alternatively, many grocery stores offer pre-chopped mirepoix (a mix of carrots, celery, and onion), providing a convenient time-saving option without sacrificing flavor.
- Achieving the Ideal Creamy Consistency: When preparing the miraculous two-ingredient creamy base, patience is key. Continue to whisk and cook the mixture over heat until it visibly thickens into a rich, almost “sludge-like” consistency. Removing it too early will result in a thinner soup, so ensure it reaches this desired thickness before transferring it. This step is crucial for that luxurious, velvety mouthfeel in your creamy bean soup.
- The Power of Finishing Touches: Elevate Your Flavor Profile: Do not underestimate the impact of the final additions! A squeeze of fresh lemon juice or a dash of red wine vinegar just before serving introduces a bright acidity that cuts through the richness of the beans and cream, awakening all the flavors. Freshly chopped parsley not only adds a beautiful pop of color but also a burst of fresh, herbaceous aroma, truly bringing your soup to life. These simple garnishes transform a good soup into a great one.
- Seasoning is Key: Don’t Be Shy with Salt: Beans, especially dried varieties, are incredibly absorbent and can require a significant amount of seasoning. Taste your soup frequently throughout the cooking process and, most importantly, right before serving. You might be surprised by how much extra salt is needed to truly bring out the full depth of flavor in this hearty dish. A final pinch of salt can make all the difference, transforming the soup from good to sensational. Remember, perfectly seasoned soup sings on the palate!
Crafting Your Own Bean Blend: A Quick Insight
While the allure of creating your custom 15-bean mix from individual dried bean varieties might be strong, allowing for precise customization, it often presents a practical challenge. Purchasing separate packages for each of the fifteen different beans typically results in a substantial quantity of leftover beans, unless you plan on making an abundance of soup or several large batches of other bean-based dishes. If you’re fortunate enough to have access to a bulk food section at your local grocery store, where you can measure out exact quantities of each bean type, then crafting your own blend becomes a highly feasible and economical option. This is also a popular approach for those who enjoy making homemade 15-bean soup gift packets during the holidays or for meal prep, as it provides an excellent way to utilize those larger bean packages efficiently.
Storage and Reheating Your Delicious 15-Bean Soup
- Optimal Reheating for Creamy Soups: This hearty 15-bean soup maintains its excellent quality when stored in an airtight container in the refrigerator for approximately 4 to 6 days. When it comes to reheating creamy soups, a gentle approach is essential to prevent the dairy from separating or developing an undesirable grainy texture. To best enjoy your leftovers, transfer the desired portion into a saucepan and warm it slowly over low to medium heat, stirring frequently. Avoid bringing the soup to a rapid boil or reheating it at excessively high temperatures, as this can cause the milk components to split or curdle, compromising the soup’s smooth consistency.
- Should your refrigerated soup have thickened more than you prefer, simply add a splash of extra chicken or vegetable stock (or even water) while it’s warming through. Stir it in gradually until you achieve your desired consistency.
- Freezing Limitations: Due to the rich dairy content in this particular recipe, this creamy 15-bean soup is unfortunately not an ideal candidate for freezing. Dairy-based soups tend to separate and become unpleasantly grainy upon thawing and reheating. If you anticipate needing to freeze a portion, we recommend freezing the bean and broth base before adding the creamy vegetable mixture. You can then prepare and stir in the creamy element fresh when you reheat the defrosted base.
More Tasty Soup Recipes:
- 30 Best Soup Recipes all our favorites in one spot!
- Lentil Soup with the best seasoning blend!
- White Bean and Sausage Soup with Italian sausage
- Vegetable Noodle Soup with orzo pasta
- Vegetarian Split Pea Soup Recipe with loads of veggies!
15 Bean Soup
Equipment
- 6-quart Crock-Pot or Instant Pot
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 and pepper
- 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
Instructions
- 15-Bean Soup (Crock-Pot): Add everything listed under “Beans” to a Crock-Pot. Season to taste with salt and pepper. Cook 8 hours on low or on high for 4 hours.
- 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 (I recommend setting a timer so you don’t forget!) before releasing the rest of the pressure manually.
- 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.
- Veggies: Add olive oil to a large pot over medium-high heat. 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.
- 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 Crock-Pot 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.
- Finishing Touches: Taste 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!
- 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.
Recipe Notes
Note 2: The quality of the stock makes a big difference! I prefer Swanson’s Chicken Stock, but for a vegetarian option, use their vegetable stock.
Note 3: I like whole milk best—it will deliver the creamiest, most flavorful soup, though 1% or 2% milk works too. I don’t recommend skim milk or milk alternatives.
Note 4: Serve with chicken bouillon, lemon or red wine vinegar, fresh parsley, Parmesan cheese, or hearty buttered bread.
Storage: You can store this soup in an airtight container in the fridge for 4–6 days. Because of the dairy in this soup, it does not freeze or thaw well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.