15 bean soup is a wholesome and hearty meal that brings together a colorful mix of beans, vibrant vegetables, and aromatic spices. This soup is rich in flavor, with layers of smoky paprika, tangy lemon, and earthy cumin all mingling with the robust texture of the beans. It’s a comforting dish that feels like a warm hug, perfect for those cool autumn evenings or as a nourishing option anytime of the year. The ease of preparation makes it even more appealing, with the slow cooker doing most of the work, leaving you with a delightful meal that tastes like you’ve spent hours in the kitchen.

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Ingredients Overview

The core of this recipe lies in the selection of high-quality ingredients that come together to create a harmonious blend of flavors and textures. At the heart of it is the 15 bean soup mix, which provides a variety of beans in different sizes and textures, ensuring that every spoonful offers something new.

Choosing the Right Bean Mix
Hurst’s 15 bean soup mix is an excellent choice for this recipe because of its rich assortment of beans, including lentils, peas, and kidney beans, all bringing their unique flavor to the dish. The diversity in the bean mix is crucial for achieving the perfect balance of heartiness and creaminess, which makes the soup more than just a simple meal — it’s an experience of textures and tastes.

Customizing Your Ingredients
This soup also offers flexibility in ingredients, allowing you to make it your own. If you’re looking for extra greens, you can substitute or add spinach or Swiss chard alongside the kale. If you’re in the mood for a richer broth, using chicken or beef broth instead of vegetable broth adds a depth of flavor. Meat lovers can incorporate sausage or ham for a smoky twist, while those following a plant-based diet can stick with the original recipe. This recipe is forgiving and adaptable to various dietary needs.

Step-by-Step Instructions

Preparing the Beans
Before you begin cooking, it’s essential to properly rinse and sort your beans. Rinsing helps eliminate any dust or debris from the beans, and sorting them ensures that no unwanted particles make their way into your slow cooker. This extra step might seem tedious but guarantees a clean, smooth start to the cooking process.

Slow Cooking to Perfection
Once your beans are prepped, it’s time to combine them with your chosen vegetables — onions, carrots, and celery — and spices in the slow cooker. The beauty of this recipe is that you can simply add everything in, cover, and let the slow cooker work its magic over the next 6 to 7 hours. As the beans slowly soften, they absorb the smoky paprika, cumin, and chili powder, infusing every bite with flavor. There’s no need for constant stirring or checking, which makes this soup a low-maintenance option for busy days.

Adding the Finishing Touches
Toward the end of the cooking process, when the beans have fully softened, it’s time to elevate the flavor with fire-roasted tomatoes, tamari, and a splash of lemon juice. These ingredients brighten the soup, adding layers of tanginess and umami that round out the earthy, spiced flavors from earlier. Finally, the addition of curly kale not only brings a vibrant green to the dish but also boosts its nutritional profile. Let everything meld together for 30 more minutes, and your soup is ready to serve.

Recipe Tips & Frequently Asked Questions

Maximizing Flavor with Spices
To enhance the depth of the soup, consider experimenting with the spices. If you prefer a bolder flavor, increase the cayenne pepper for more heat or adjust the tamari for extra umami. A dash of smoked salt can also bring out the smoky undertones in the paprika.

Adjusting for Dietary Preferences
This recipe is naturally vegan and gluten-free when using tamari instead of soy sauce. However, you can easily adapt it to suit various preferences. For a protein boost, feel free to add chicken, sausage, or ham, or opt for plant-based protein like tofu or tempeh for a vegan-friendly option.

Storage and Freezing Tips
Leftover soup stores wonderfully. Keep it in an airtight container in the refrigerator for up to 5 days. For longer storage, portion the soup into freezer-safe bags and freeze for up to 3 months. To reheat, thaw it overnight in the fridge and heat on the stove over medium heat.

Can I Use Different Beans?
Yes! If you don’t have access to a 15 bean soup mix, you can make your own combination of dried beans like kidney, pinto, navy, and black beans. Just ensure you maintain the same quantity to keep the balance of the recipe.

Can I Cook This Soup on the Stovetop?
Absolutely. If you don’t have a slow cooker, you can make this on the stovetop. After adding the beans, simmer the soup on low heat for 2 to 3 hours, or until the beans are tender, stirring occasionally to prevent sticking.

How Do I Make This Soup Thicker?
For a thicker consistency, you can blend a small portion of the soup in a blender and return it to the pot, or simply mash some of the beans against the side of the slow cooker. Adding a bit of cornstarch or flour slurry can also thicken the broth.

What to Serve With This Recipe

Perfect Sides for 15 Bean Soup
15 bean soup is hearty on its own, but pairing it with a side can make for an even more satisfying meal. Cornbread is a classic choice, adding a touch of sweetness that complements the savory soup. Alternatively, a slice of crusty bread is perfect for dipping, or you can serve the soup alongside a crisp green salad for a lighter option.

Creative Toppings
Take your soup to the next level with an array of toppings. Slicing cheddar cheese over the top allows it to melt into the hot soup, adding a creamy richness. Hot sauce is a must for spice lovers, offering a zesty kick to each bite. A sprinkle of fresh parsley adds brightness and color, giving the dish a polished finish.

Recipe Variations

Spicy 15 Bean Soup
For those who love heat, turn this soup into a spicy delight by increasing the amount of chili powder and cayenne pepper. You can also toss in a few chopped jalapeños for an extra fiery punch. If you prefer, use smoked chili flakes for an added layer of flavor.

Meat Lovers’ 15 Bean Soup
Adding meat to this recipe is simple and transforms the dish into a heartier, protein-packed meal. Sausage, especially smoked varieties like andouille, works wonderfully here. Ham or even shredded chicken can also be stirred in during the last hour of cooking, offering a smoky, savory contrast to the beans.

This 15 bean soup is a versatile and hearty meal that’s both filling and packed with flavor. Whether you keep it simple with the original recipe or choose to customize it with your favorite ingredients, this soup is sure to become a staple in your kitchen. With minimal prep and the ease of slow cooking, it’s a reliable go-to for busy weeknights or leisurely weekends. Grab a bowl, add your favorite toppings, and enjoy the comforting warmth of this bean-filled delight.

Ingredients

1 tablespoon olive oil or avocado oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
3 large carrots, peeled and diced
3 ribs of celery, diced
8 cups vegetable broth or water
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
1 teaspoon sea salt (plus more to taste)
1 teaspoon ground black pepper (plus more to taste)
1 15 oz can of fire-roasted diced tomatoes
2 tablespoons tamari or soy sauce
1 tablespoon fresh lemon juice
4 cups curly kale, chopped
1 20 oz package of 15 bean soup mix (Hurst’s)

Optional Ingredients

Slicing cheddar cheese
Fresh parsley (for garnish)

Instructions

Start by rinsing the beans thoroughly and draining the water. Sort through them carefully, removing any debris or damaged beans.

In a slow cooker, combine the beans with olive oil, chopped onion, garlic, carrots, celery, and your chosen broth or water. Add the bay leaves, smoked paprika, cumin, chili powder, oregano, and cayenne pepper if using. Season with sea salt and ground black pepper.

Cover the slow cooker and cook the mixture on high for 6 to 7 hours, or until the beans become tender.

Once the beans have softened, mix in the fire-roasted diced tomatoes, tamari or soy sauce, lemon juice, and the chopped kale. Cover again and allow it to cook for an additional 30 minutes on high to let the flavors meld.

Before serving, taste the soup and adjust the seasoning with more salt, pepper, or spices if needed.

Ladle the soup into bowls and, if desired, top with Slicing cheddar cheese, a dash of hot sauce, and a sprinkle of fresh parsley. This hearty soup pairs wonderfully with cornbread on the side. Enjoy!