I’m officially declaring Soup Season. The weather has taken a drastic turn to the cooler side and a pot o’ soup on the stove will warm your home and your bones.
It is soggy and foggy on FMR, but I still walked the pooches. They love it and it clears my head. Once I got warmed up, it felt great!
Before long, I’ll have every bean recipe known to Earth on this blog and ya know what? I’m ok with that. Beans do a body good and if you’ve been following my blog for awhile, you know why. Beans release their energy slowly, are loaded with enzymes that your body needs and are colon healthy! But, cooking beans from scratch is a lost art and requires planning ahead. It is so worth it!
So far, I have posted recipes for: Homemade Chili,
Black Bean Soup (all linked)
and now, my favorite, 15 Bean Soup.
My Homemade Chili (linked) post goes into a good bit of detail about why we should eat beans and why home-cooked beans are so much healthier than canned beans. Plus, beans are so cheap, feed a crowd, and can hang around in your pantry for a long time without spoiling or expiring. They really are a super food! And they are DELISH!!!
Many people have never heard of 15 Beans, so here’s a pic from their website because I used all of mine!
I made a Smoked Maple Glazed Ham (linked! If you have not tried this recipe, you absolutely must – it is unbelievable!) last weekend and I used the leftovers as part of my meal planning for the week and this soup, but a regular slice of ham will work. Ham is already cooked when you buy it, so you don’t even have to cook it to make this soup.
15 Bean Soup is perfect for people on the go. Make the soup on the weekend, then pour it into Mason jars to take to work or to warm up after work or school on rushed nights or evenings when you’re just too tired to cook.
To make this soup, first, rinse and soak the 15 Beans. I like to do the Hot Soak method, which removes most of the gassy gas from the beans. Put the beans in a pot, completely covered with water by about two inches, and bring then to a boil for about 2 – 3 minutes. Turn the heat off, cover, and let them sit for at least one hour or up to 24 hours. The water will be black from the dark beans in the mix. Rinse them again, then get ready to cook.
You can cook the beans on the stovetop or in the crockpot. Do not put any other ingredients in the beans besides the water at this point or they will stay crunchy forever!!!
You can put the beans in the crockpot before leaving for work and leave them in there on low or you can put them in at bedtime and let them cook all night while you’re snoozing. Either way works fine. My sister recently had trouble getting her beans to cook in her crockpot, so she just finished them on the stove. To cook them on the stove, just put them on low-medium heat in plain water for 1 – 3 hours. I cook mine in the crockpot with no trouble.
Once the beans are done, dice an onion, 2 – 3 carrots, and several celery stalks.
Saute the veggies in the bottom of a French oven, covering for about 5 minutes to soften the carrots. Add the chicken broth, beef broth, ham (you can just slice and dice a piece of ham into the soup if you don’t have leftovers) and the beans into the pot. Add a little salt and some pepper! To give this soup even more nutrition, chop up some kale or spinach and toss it in right before serving. It’s amazing!
15 Bean Soup – Delicious and Nutritious! Let’s celebrate Soup Season!
Unbelievably delicious and nutritious, this 15 Bean Soup scores a 10! Loaded with protein, healthy enzymes that your body needs, beans release their energy slowly, making you feel full longer and giving you energy for days. Add some chopped kale or spinach to the finished soup and your body will thank you! It is also inexpensive, feeds a family, is super simple and tastes great!
- one bag of 15 Beans - hot soaked and cooked
- onion - 1 cup diced
- carrots - 1 cup diced
- celery - 1 cup diced
- butter - one stick - 1/2 cup
- organic chicken broth or stock - reduced sodium - 32 oz. box
- organic beef broth - 2 cups
- salt - 1 tsp
- pepper - 1 tsp (to taste)
- thinly sliced diced ham - 1 - 2 cups
- kale or spinach leaves (optional - diced, add right before serving to wilt
Rinse and pick any debris from the beans, removing any broken beans or stones and sticks. Hot Soak the beans - cover with water by about 2 inches and bring to a boil. Boil for about 2 - 3 minutes then allow the beans to soak for 1 - 24 hours. Rinse and drain.
Cook the beans on stovetop for 1 - 3 hours, until tender or in a slow cooker for 6 - 8 hours on low in fresh water. Drain most of the black water off.
Dice celery, onion and carrots. Melt a stick of butter in the bottom of a French oven. Saute the veggies until tender, covering for the last 5 minutes to cook the carrots. Pour in the chicken and beef stock or broth, scraping with a wooden spoon to remove any browned bits for extra flavor. Add the ham, beans, salt and pepper and cook for about 30 minutes more to blend the flavors. Serve with optional chopped kale or spinach and freshly baked rolls.