thanhtv
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 50 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 5 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
- 2 tablespoons olive oil, or more as needed
- 1 large onion, diced
- 12 carrots, peeled and chopped, or more to taste
- 15 crimini mushrooms, sliced, or more to taste
- 7 stalks celery, chopped, or more to taste
- 6 leaves dinosaur kale, chopped
- 4 leaves red Swiss chard, chopped
- 3 large cloves garlic, minced
- 12 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- salt and ground black pepper to taste
Instructions
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
- Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.
Reviews
The flavor is amazing, but I cannot get the beans soft. What am I doing wrong? I have soaked them overnight and boiled them for hours but they still have a bad hard texture
I liked it after preparing it. My wife said it seemed like more work than it was worth.
Sooooo good. Passed it on
I loved this soup. The only reason that I didn’t give 5 stars is that I agree with another reviewer in that it is too heavy on the carrots and celery. I made 1/2 recipe using 1/2 bag of 15-bean soup mix, and used 2 large carrots and 1 large stalk of celery. Maybe the recipe author was talking about baby carrots? For a little extra depth of flavor I added 1/2 teaspoon of celery seed, 1 teaspoon of sugar and 1/2 teaspoon of apple cider vinegar. Oh, and here’s another little thing that I do. After soaking the beans overnight, the “husks” of the large white lima beans mostly detach and float to the top. These “husks” are not yummy. I take about 2 minutes to fish them all out.
This is one if the tastiest vegetarian 15 bean soup recipes I have ever made. A definite keeper! I used a combination of Crimini and Shitake mushrooms which add such a earthy flavor. I particularly liked the omission of tomatoes. This helped in bringing out the flavors of the beans, chard and kale.
Turned out delicious. I didn’t use the flavor packets, but added a whole bunch of herbs.
I wasn’t wild about this..I had to add more salt and when that didn’t do it, I added a little powdered chicken bouillon (and I know that makes it non-vegetarian). The flavoring just wasn’t there.
This is how 15 beans soup should taste! I have also added potatoes and green chilies. Hearty, flavorful, and easy to make.
Make this a few times a year. Great taste, and easy. Would help, though, if nutrition listed serving size.
Very good and easy -to-make soup. I used 10 bean soup mix, decreased the amount of carrots and added a teaspoon of liquid smoke with a little more salt and served it with homemade flat bread.
A new and very happy vegetarian here. So happy I can create a delicious bean soup without the ham and/or bone that my mother used to use. I did not have the mushrooms or chard but it turned out fantastic nonetheless. Thank you!
Delicious!! Made a few changes due to personal preferences. Used baby bella mushrooms (which gave it great texture and thicker broth), and also substituted a couple of handfuls of chopped fresh spinach for kale & swiss chard. I don’t usually use vegetable broth so I was pleasantly surprised with the flavor but I would caution the amount of salt. Also would use a bit less rosemary -unless your really love it!! Thanks for the recipe – will be one of our favorites!!
Ingredients were not well balanced. Too much carrots and leafy chard did not go well. Beans were under-represented. Seasoning was not the greatest either. the recipe calls to cook the carrots n celerary too early.
I made this yesterday in a slow cooker and it turned out great! I used red kale instead of dinosaur kale, because thats what I had, and it worked fine. I will definitely make again soon. Thanks for the recipe Tamara. Delish!
This is great! When compared to the recipe on the bag of 15-bean soup, I love the addition of the veggies and the deletion of the meat. I had frozen kale in the freezer but no chard nor crimini on hand. I upped the kale and substituted portabello mushrooms. It was delicious.