Description
Hearty 15 bean soup delivers robust southwestern comfort with protein-packed legumes and smoky ham hock flavors. Spicy seasonings and slow-simmered goodness promise a soul-warming meal you’ll savor down to the last delicious spoonful.
Ingredients
Scale
Beans and Protein:
- 1 bag 15 bean soup mix (variety of pinto, kidney, navy, and lima beans)
- 12 smoked ham hocks or bacon (optional)
Vegetables and Aromatics:
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 ounces / 411 grams) diced tomatoes, undrained
Liquids, Seasonings, and Garnish:
- 6 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
- Prepare dried beans by meticulously sorting and rinsing. Utilize either overnight cold water immersion or rapid hydration technique: briefly boil for 2 minutes, then allow to rest for 60 minutes.
- Warm olive oil in expansive stockpot over moderate heat. Introduce chopped onions, carrots, and celery, gently transforming them until translucent and tender, approximately 5-7 minutes. Incorporate minced garlic, continuing to cook for an additional 1-2 minutes.
- Transfer hydrated beans into pot, submerge completely with vegetable broth. If desired, integrate smoked ham hock or bacon for enhanced depth of flavor.
- Infuse soup with aromatic herbs and spices: thyme, bay leaves, smoked paprika, cumin, salt, and pepper. Blend thoroughly and elevate temperature until liquid reaches vigorous boiling point.
- Reduce flame to minimal setting, seal pot with lid. Allow soup to gently simmer for 90-120 minutes, periodically stirring and monitoring bean tenderness and broth consistency.
- Approximately 15 minutes prior to serving, fold in diced tomatoes. Evaluate and calibrate seasoning according to preference.
- Eliminate bay leaves and substantial meat fragments. Distribute soup into serving vessels. Embellish with freshly chopped parsley and citrusy lemon juice accent.
Notes
- Soak beans thoroughly to reduce cooking time and improve digestibility, breaking down complex sugars that cause gas.
- Choose low-sodium broth or homemade stock to control salt levels and enhance natural bean flavors.
- Add a splash of vinegar or lemon juice at the end to brighten the soup’s rich, earthy flavors and balance the hearty ingredients.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg