Light and savory Fifteen Bean Soup.

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shelteredrose 1

"A declicious and light alternative to the usual instructions for fifteen-bean soup kits. Serve with a crusty bread. I am giving my recipe using half a bag of the fifteen bean soup mix. This makes about 8 servings. If you want the usual 16-20 servings, then double this and use the whold bag of bean mix."
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Original recipe yields 8 servings



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  1. Discard the "ham" flavor pack that may come in the bean kit or save for something else.
  2. Soak bean mix in 4 cups of water 8 hours or overnight.
  3. Heat up your stockpot and saute the onions, celery and carrots until the veggies are wilted. (Reserve the zuchinni till later in the instructins it will be mushy)
  4. Drain the bean mixture and put it in the pot on top of the veggies. Dump in the ham now too.
  5. Pour in the chicken stock, water, the can of tomato sause and add the chicken/tomato boullion cubes.
  6. Add the garlic, peppers to taste and the chili powder, then cover and simmer about 3 hours stirring every so often.
  7. When the beans are tender, add the reserved zucchini. Cover and simmer another half hour.
  8. Taste and ballance the seasonings before serving with a nice crusty bread. This is great for lunch the next day as well. I usually gt about 3 days of meals out of this batch.



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