Fifteen Bean Soup

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"Every bit the taste of an all day recipe reduced to a working mothers schedule. I sometimes omit the bacon and replace it with sausage. Very tasty."
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servings 423 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Soak beans in a large bowl overnight; drain.
  2. In a large pot over medium high heat, combine the beans, bacon, onion, garlic powder and mixed vegetables. Fill with water to cover and season with salt and pepper to taste.
  3. Bring to a boil, reduce heat to low and simmer for 60 to 90 minutes, or until beans are tender.


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No flavor, canned veges turned to mush. Bacon added no flavor. Beans took almost 4 hours to cook on low. Use recipe on back of package, much better. Not enough garlic or flavor. It's like w...

I used beef stock and added the bacon and vegetables in the last 15 minutes. Turned out pretty good!

Canned veggies don't make it thru all that cooking. Not very impressive.

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