15 bean soup

15 Bean Soup is a vegetarian bean soup recipe everyone will love! Vegan, high protein, tasty &amp; easily made in the slow cooker, instant pot or on the stove. This is the best bean soup recipe. So hearty, filling and easy to make!

15 Bean Soup

olive oil

onion (chopped)

garlic (minced finely)

pepper

salt

celery (finely chopped)

carrots (cut in small circles)

bay leaves

oz canned crushed tomatoes

vegetable broth ((1 quart))

water

dry bean mix (soaked at least 8 hours)

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.

Rinse + drain soaked beans.

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.

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

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

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.

StoveTop Instructions

(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.

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

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

Crockpot Instructions:

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.

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

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.

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

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

Instant Pot Instructions

This Pressure Cooker / Instant Pot 15 Bean Soup is a hearty soup loaded with ham, fifteen different types of beans, and good-for-you veggies.  

Instant Pot 15 Bean Soup

vegetable oil

onion

celery

garlic,

1 ham bone, optional*

(15 ounces) crushed tomatoes

carrots

chili powder

spinach

ham,

lemon juice

Salt and black pepper

Set aside seasoning packet. Rinse beans in a...

Set aside seasoning packet. Rinse beans in a colander and remove any debris. 

Select Sauté. Add the vegetable oil, onion, and...

Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.

Add the garlic and sauté for 1 minute...

Add the garlic and sauté for 1 minute more.

Add the rinsed beans, 2 quarts water, and...

Add the rinsed beans, 2 quarts water, and ham bone.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour. *Alternatively, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.

After 1 hour, stir in tomatoes, carrots, chili...

After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.

When the cook time ends, turn off the...

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.

When the valve drops, carefully remove the lid....

When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.

https://mediavine-res.cloudinary.com/video/upload/tdvaft5rcsmgozlmbzhs.mp4

This Pressure Cooker / Instant Pot 15 Bean Soup is a hearty soup loaded with ham and good for you veggies. It's the perfect way to use that ham bone leftover from your holiday ham.

15 Bean Salad - Like the classic 15 Bean Soup Recipe in cold refreshing salad form. This fabulous summer side dish is a great make-ahead!

15 Bean Salad

15 bean soup mix, (dried bean blend)

grape or cherry tomatoes, (halved)

corn

red bell pepper

red onion

scallions

parsley (or cilantro)

balsamic vinegar

rice vinegar

honey

Dijon mustard

cumin

Salt and pepper

Open the bean mix bag and discard the seasoning pack, if included. Soak and cook the beans according to package instructions. Drain and place in a large bowl.

While the beans are cooling, whisk olive oil, both vinegars, honey, mustard, cumin, 1 teaspoon salt, and 1/2 teaspoon ground black pepper together in a small bowl. Set aside.

Pour all the chopped vegetables and herbs on top of the beans. Drizzle with the vinaigrette and toss well to coat. Taste, then salt and pepper as needed. Cover and refrigerate until ready to serve.

A yummy slow cooked 15 Bean Soup recipe,packed with flavor and goodness -  this meal is a great one to set and forget!Nothing beats a slow cooked meal that cooks all day, and fills your home with the delicious aroma of this 15 Bean Soup! Just 4 steps, which are mainly hands off - and you&#039;ll have a delicious, nutritious meal ready for dinner. 

15 Bean Soup (Crockpot)

oz 15 bean blend (picked over and rinsed)

garlic (minced)

carrots (sliced into rounds (approx. 2 cups))

celery (chopped (approx. 1 cup))

ham bone

tsp cracked pepper (coarsely ground)

thyme

soy sauce

chicken stock

14.5 oz can diced tomatoes

Add beans to a large bowl or pot, and cover with 8 cups of water. Leave overnight. Discard the soaking water.

Combine onion, garlic, carrots, celery, black pepper,  thyme, bay leaf, soy sauce, chicken broth, and diced tomatoes in slow cooker. Add the hambone in too.

Add beans to slow cooker, mix well, and cook on low for 8-10 hours.

Remove ham bone and bay leaves from soup, discard.

Devour.

Hearty 15 Bean Soup in the Instant Pot made with ham, broth, veggies, and my favorite Hurst's dried beans, perfect with a side of cornbread.

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Hearty 15 Bean Soup in the Instant Pot

onion,

celery,

Seasoning packet that comes

broth (chicken or vegetable is best)

ham hocks, shanks, or leftover ham bone

salt and pepper

Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.

Add the garlic and saute until fragrant, about 1 minute.

Add washed and sorted 15 bean mix to the pot, add the seasoning packet, and the broth. Stir to combine.

Add the ham hocks, shanks, or ham bone to the pot.

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 45 minute cook time.

When the cooking time ends, let the soup rest at pressure (natural pressure release) for 10 minutes and then use the quick pressure release. When the valve drops, remove the lid carefully.

Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.

Adjust salt and pepper to taste and serve hot.

I just made this recipe tonight in my Instant Pot. It was fantastic. I used ham slices &amp; added some leftover smoked sausage. I didn’t use the flavor packet because of sodium issue, but did use Better Than Bouillon Reduced Sodium chicken base. No extra salt needed. My husband isn’t a soup fan, but he enjoyed this, with garlic bread on the side.

Did 45 minutes PC and 25 minutes NR.  Beans not cooked!

Delicious, but would recommend pressure for an hr with full natural release. I did not soak beans

I love this recipe!  It's so easy and has great flavor.  One thing though,  maybe put a note in advising those of us in higher altitudes to cook longer. (?) I had quite a few beans still pretty firm. Distractingly  so.  But I'll do better next time!  Thank you for the great recipe!

Fantastic recipe. I wanted a more chunky soup so soaked the beans 3 hours and used 4 cups of chicken broth Also tossed in some leftover corned beef. Once the 45 min cook time and 10 min NPR done I added in a can of Rotel. Served topped with mozzarella and Quattro formaggio. Whole family loved it (including my 12 year old picky eater).

Just made this soup for the 4th time today! So yummy and easy! Definitely my favorite instant pot recipe of all time!

https://content.jwplatform.com/videos/QOK9vRuj.mp4

This easy Hearty “15 Bean Soup” recipe is made in the Instant Pot made with ham, broth, veggies, and my favorite Hurst’s dried beans. Perfect with a side of cornbread!

Hearty 15 Bean Soup

15 Bean Buffalo Chicken Soup cooked in the slow cooker. Plenty of heat and plenty to share!

Slow Cooker 15 Bean Buffalo Chicken Soup

lbs boneless skinless chicken thighs

celery ribs (sliced)

carrots (sliced)

garlic powder

onion powder

oregano

black pepper

buffalo wing sauce ((I use Frank's Red Hot original))

chicken broth

bay leaf

Tbsp. cilantro

tortilla chips

Rinse and sort beans, discarding any debris. We won't be using the ham flavor packet for this recipe, you can save it for another recipe if desired.&nbsp;

Add the rinsed and sorted beans to the slow cooker. Add the chicken, onion, celery, carrots, garlic powder, onion powder, oregano, pepper, buffalo sauce, chicken broth to the slow cooker, stir. Add the bay leaf on top.

Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.&nbsp;

When the cooking time is up, remove the bay leaf. Remove the chicken thighs onto a plate and shred them with two forks. Add the shredded chicken to the slow cooker. Add the minced cilantro and stir.

Serve with tortilla chips or homemade tortilla strips. Enjoy!

https://www.youtube.com/watch?v=HbPp6u9oVhg

SLOW COOKER 15 BEAN BUFFALO CHICKEN SOUP

Sponsored by Hurst'sⓇ Hambeen'sⓇ 15 Bean SoupⓇ, though all opinions are mine alone.

Game day is around the corner and I have a great recipe that will surprise your guests but will still have all the flavors they expect for game day. This 15 bean soup is flavored with buffalo sauce and flavorful chicken thighs. I hope you enjoy this recipe!

RECIPE:

INGREDIENTS:
20 oz. pkg. Hurst'sⓇ HambeensⓇ 15 bean SoupⓇ mix (won't be using the included ham seasoning, save this for another recipe) 
2 lbs boneless skinless chicken thighs 
1 yellow onion, diced 
3 celery stalks, sliced 
3 carrots, sliced 
1 tsp. garlic powder 
1 tsp. onion powder 
1 tsp. oregano 
1/2 tsp. black pepper 
1 cup buffalo wing sauce (I use Frank's Red Hot original) 
9 cups chicken broth 
1 bay leaf 
2 Tbsp. finely minced cilantro 
tortilla chips or tortilla strips for serving 

SLOW COOKER SIZE:
6-quart or larger

INSTRUCTIONS:
Rinse and sort beans, discarding any debris. We won't be using the ham flavor packet for this recipe, you can save it for another recipe if desired. 
Add the rinsed and sorted beans to the slow cooker. Add the chicken, onion, celery, carrots, garlic powder, onion powder, oregano, pepper, buffalo sauce, chicken broth to the slow cooker, stir. Add the bay leaf on top.
Cover and cook on HIGH for 7 hours without opening the lid during the cooking time. 
When the cooking time is up, remove the bay leaf. Remove the chicken thighs onto a plate and shred them with two forks. Add the shredded chicken to the slow cooker. Add the minced cilantro and stir.
Serve with tortilla chips or homemade tortilla strips. Enjoy!


PRINTABLE RECIPE: https://www.themagicalslowcooker.com/slow-cooker-15-bean-buffalo-chicken-soup/

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This is the best 15-Bean Soup recipe! Using dried assorted beans, it cooks in a Crock-Pot or Instant Pot until perfectly tender—no soaking needed!

15-bean mix

chicken stock (or chicken broth, see note 2)

Italian seasoning

yellow onion (2 medium onions)

carrot (4 carrots)

celery (4 stalks)

garlic (4 cloves)

milk (whole preferred, divided, see note 3)

cornstarch

Serving suggestions (see note 4)

Cook with Crock-Pot

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.

Cook with Instant Pot

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&#39;t forget!) before releasing the rest of the pressure manually.

Cook on Stovetop

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 4–6) and simmer until thickened and creamy.

Cook Veggies

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.

Thicken Soup

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.

Season

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!

Serve

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.

The recipe was easy to make and very tasty. Crock pot with a smoked turkey leg. Delicious!

Made this for our New Year’s Day dinner, and it was fantastic! I only used 1 ham hock and wish I would’ve used all 3 of them by the time I took the meat off the bone. Anyways, thanks for sharing your recipe, it was delicious!

Excellent soup. Even my picky husband agrees!

This was delicious! I added ground sausage for my meat loving family. Not as healthy but super tasty. I soaked the beans overnight and added a pinch of baking soda to help release the gas producing starches and then ditched that liquid. All around solid recipe.

My husband raved about this soup. Already looking forward to me making it again. Great recipe, results as promised! Only thing I did differently was add some smoked sausage into the crock pot at the start of cooking.

Just a question for knowledge, why not use the seasoning packet the beans come with? I’ve made this soup before (EXCELLENT) and didn’t use the seasoning packet, and i’m actually making a double batch next week and started wondering why no seasoning packet. Too salty?

I loved it! What a great way to get more plants into my dinner! My kids and husband liked it as well.

https://content.jwplatform.com/videos/bNVk4FCE.mp4

This is truly the BEST 15-Bean Soup recipe I've ever tried! This soup starts with a package of dried assorted beans (NO overnight soaking required) that get cooked in the slow cooker or pressure cooker until perfectly tender.

15-Bean Soup

This cozy vegan easy Instant Pot bean soup recipe uses a 13 bean blend with a hearty tomato base and Tuscan kale leaves stirred in at the end.

Instant Pot Bean Soup

beans (or bean

avocado oil

celery (chopped)

carrot (chopped)

tomatoes

vegetable broth

herbs de provence

smoked paprika

Tuscan kale (cleaned, stems removed and roughly chopped)

Drain and rinse bean mixture, set aside.

Add avocado oil to the Instant Pot and turn on sauté mode.

Add the celery, carrots, onion and garlic to the pot and sauté for  3-5 minutes until slightly softened.

Add the beans to the pot along with the remaining ingredients except kale, stir to combine.

Place the lid on the Instant Pot and make sure it's set to the sealing position. Program for 20 minutes on manual.

Let natural release for 10 minutes then manually release the rest of the pressure.

Remove the lid and stir in the chopped kale until wilted while the Instant Pot is on the &quot;keep warm&quot; setting.

Serve warm and enjoy!

This is the perfect cozy soup recipe for fall!  We love serving it will some crusty garlic bread!  So delicious!

I love how easy and delicious this soup was. The best texture to the beans too... not too mushy or overcooked. And full of flavor! Thanks, this will be perfect to make all fall and winter long!

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Top 10 15 bean soup recipes from across the web

The most viewed 15 bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Bean Soup

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15 Bean Soup

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The most viewed 15 bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine