15 Bean Soup


It’s a race against time in my pantry – me vs. Mr. Mousey to see who can get to my legumes and grains first. I found out the hard way that big blue plastic containers are no match for a clever little rodent (who knew that they could get under closed lids? we didn’t, which explains why Paul screamed like a girl when he was looking for something in there and a mouse jumped out at him). So needless to say, I have a ton of stuff to work through – all kind of obscure grains and heirloom beans that I’m having hard time to find recipes for, and then nice simple predictable ingredients like the bag of 15 Beans from Ham-Bone brand. I dug around until I found a basic soup recipe, and it turned out VERY well. It tasted as good on Day 4 as it did on the day I made it, and got raves from my entire family. Especially delicious served with crusty bread.

I’m submitting this entry to My Legume Love Affair – Third Helping, an event started by The Well-Seasoned Cook and hosted this month by Lucy at Nourish Me.

15 Bean Soup

15 Bean Soup
recipe slightly modified from recipezaar

1 (1 lb.) bag of regular 15 bean soup mix
1 large onion, chopped
4 garlic cloves, minced
1 (28 oz) can whole tomatoes, crushed
3 stalks celery, finely chopped
2-3 ham hocks
1 tbsp. dried parsley
1 tsp. dried rosemary, crushed with fingers
1 tsp. black pepper
Salt, to taste
2 tbsp. olive oil
2 chicken bouillon cubes (or equivalent in powder)

Wash the beans; put in large pot and cover with water. Let soak overnight. Drain beans and set aside.

Add oil to pot. Saute the ham hocks, onion and celery until tender. Add garlic and saute 2 minutes more. Add the 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 tsp. of salt to start with. Mix well. Bring to a boil; stir, reduce heat, cover and simmer for 2 to 2 1/2 hours (ours was more like 3) or until all 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 to add more salt or pepper. During the last 15 minutes of cooking, add the flavor package that comes with the beans. Serve with crusty bread.

7 thoughts on “15 Bean Soup

  1. Paul

    New to Columbus, Just found your awesome website Thank you for taking the time to do this for us out their in food land!!!
    Keep up the great job!!

  2. Lucy

    Ah, yes. Pesky mice…

    A pantry clean-out does often reveal all sorts of goodies, though!

    Lovely bowl of soup. Thanks so much for participating in My Legume Love Afair.

  3. Susan

    Though I’ve never had a rodent clean out my cupboards, I have shrieked many a time over pantry pests.

    Love this “kitchen sink” soup with so many goodies to give it that homemade touch.

  4. matthew

    I’d avoid the flavor packages, and the bouillon cubes and get organic chicken broth w/o MSG or it’s hidden variants:Autolyzed Yeast extract, Yeast Extract (even organic), Hydrolyzed of any kind of soy,wheat, corn, milk. This chemical monosodium glutamate is not the same as the naturally occurring glutamates in original umami ingredients like mushrooms, or parmesan cheeses, etc. It was isolated by the food industry to over excite our taste buds and addict us to whatever food it’s in. Read the labels nowadays, you’d be amazed what it’s in. I avoid it, because it makes me lethargically sleepy. Other than that. I’m using your recipe today. I already soaked the beans, and got some ham hocks at Giant Eagle (btw giant eagle sausage, although made by Bob Evans has no MSG).

    oh go to truthinlabeling.org for more on msg & aspartame.

  5. Pingback: Bob Evans Bean Soup Recipe

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