Step 1

15-Bean Soup (Crock-Pot): Add everything listed under “Beans” to a Crock-Pot. Season to taste with salt and pepper. Cook 8 hours on low or on high for 4 hours.

Step 2

15-Bean Soup (Instant Pot): Add everything listed under “Beans” to an Instant Pot. Season to taste with salt pepper. Seal the Instant Pot, turn the valve to seal, and cook on manual mode for 45 minutes. (Keep in mind that it takes about 15–20 minutes to get up to pressure.) Once finished, allow for a natural release of 25 minutes (I recommend setting a timer so you don't forget!) before releasing the rest of the pressure manually.

Step 3

15-Bean Soup (stovetop): Soak beans overnight (or 8 hours). Drain beans and discard liquid. Add soaked beans and 8 cups stock to a large pot. Bring to a boil then reduce heat and simmer (uncovered) for 2–1/2 hours. After beans are tender, pour in vegetable cream mixture (instructions 4–and simmer until thickened and creamy.

Step 4

Veggies: Add olive oil to a large pot over medium-high heat. Add onion, celery, and carrots; season to taste (I add 1/2 teaspoon each of salt and pepper). Sauté, stirring occasionally, until very tender, 10–12 minutes). Add garlic and sauté 1 minute. Add 2 cups milk and stir.

Step 5

Thicken: In a separate bowl, add the remaining 1/2 cup milk and 1/3 cup cornstarch. Whisk with a fork until completely smooth. While stirring constantly, pour the mixture into the pot. Stir until the sauce is very thick. Once it has thickened, scrape it with a spatula into the Crock-Pot or Instant Pot. Mix well until soup is smooth. Slow cook with lid on for 20 minutes on high or sauté in Instant Pot for about 5 minutes—until heated through and thickened to your liking.

Step 6

Finishing Touches: Taste and adjust seasonings; I typically add another 1/2–3/4 teaspoon salt and 1/4 teaspoon pepper. Optionally add some chicken bouillon powder for extra flavor (1–2 teaspoons.) For some acidity, add a squeeze of lemon juice or a swish of red wine vinegar. The flavors should sing!

Step 7

Serve: Serve bowls garnished with a sprinkle of parsley and some Parmesan cheese if desired. Serve some hearty buttered bread on the side if desired.