15 Bean Soup

Step 1

Important: Before making this soup recipe you must soak the beans for at least 8 hours. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.

Step 2

Rinse + drain soaked beans.

Step 3

In a large soup pot over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.

Step 4

Stir in celery and carrots. Sauté for an additional 5 minutes.

Step 5

Add bay leaves, tomatoes, vegetable broth, water and soaked beans.

Step 6

Bring to a boil. Once boiling reduce heat to medium and simmer for 1 hour, stirring every few minutes. Once cooked, remove bay leaves + serve.

Step 7

Important: Before making this soup recipe you must soak the beans for at least 8 hours. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.

Step 8

Rinse + drain soaked beans.

Step 9

(Cooking vegetables ahead is optional, but recommended for best flavor) In a pan over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.

Step 10

Stir in celery and carrots. Sauté for an additional 5 minutes.

Step 11

Add cooked vegetable mixture, bay leaves, tomatoes, vegetable broth, water and soaked beans to the crockpot.

Step 12

Cook on low for 8 hours, or high for 4 hours. Once cooked, stir together, remove bay leaves + serve.

Step 13

Important: Before making this soup recipe you must soak the beans for at least 8 hours. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.

Step 14

Rinse + drain soaked beans.

Step 15

Set instant pot to sauté for 10 minutes. Add in onion, garlic, salt and pepper. Sauté over medium-high heat until translucent, about 5 minutes.

Step 16

Stir in celery and carrots. Sauté for an additional 5 minutes.

Step 17

Add cooked vegetable mixture, bay leaves, tomatoes, vegetable broth, water and drained, soaked beans to the instant pot. Make sure to scrape any bits of onion or garlic off the bottom of the pan to avoid a burn notice.

Step 18

Set instant pot to sealing, pressure cook for 12 minutes. It will take the soup about 20-30 minutes to come to pressure.

Step 19

Once cooked, quick release the pressure. Stir, remove bay leaves + serve.