15 Bean Soup

This isn’t your average 15 bean soup. Lemon juice and cilantro added right before serving will brighten the otherwise earthy soup. By using 15 different beans that cook at the same time, you’ll have a soup with interesting textures. Some of the beans will be creamy and thicken the broth, some will split, and others will be soft but still hold shape.

I’ll say this again in the notes in the hopes you’ll read it at least once. If your beans come with a flavor packet, let the packet find it’s way to your trash can. Nothing good will ever come from you putting that packet in your soup.

Oh y’all! I didn’t realize quite how long the ingredient list was until I typed it from my handwritten notes. Please hang in there. It’s mostly spices and you’ll be done dumping everything in the pot in no time.

15 Bean Soup Ingredients
2 Tbl olive oil
½ t chipotle
¼ tsp cayenne pepper
1.5 tsp turmeric
1 tsp cumin
1 tsp coriander
½ tsp all spice
¼ tsp cloves
½ tsp ginger
1 yellow onion
1 green bell pepper
3 medium stalks of celery
1 gallon of water
1 lb 15 bean soup (find in the dried bean section)
1 smoked hamhock
4 tsp Better than Bouillon chicken base
1 + ¼ tsp oregano
1 tsp parsley
½ tsp worcheshire sauce
½ tsp black pepper
salt
1 Tbl minced garlic
2 c frozen corn (optional)
lemon
cilantro

15 Bean Soup Directions
In a 6 quart pot, heat olive oil on medium heat. Add the chipotle, cayenne pepper, turmeric, cumin, coriander, all spice, cloves, and ginger to the oil. Finely chop your onions, bell peppers, and celery. When the spices become fragrant and their color darkens a little, add water to the pot. Turn the heat to high. Add beans, hamhock, onion, bell pepper, celery, chicken base, oregano, parsley, worcheshire sauce, black pepper, and ½ tsp salt.

When the water boils, turn down the heat until the water barely simmers and cover the pot. Occasionally peak at the pot to make sure it’s the ideal temperature and give it a quick stir. After 90 minutes, taste the broth. Add more salt if needed. After 90 more minutes, give the pot a stir and taste. If the largest beans are soft enough to your liking, it’s done. Turn off the heat, add the garlic and corn. Allow the soup to rest for about 15 minutes.

Ladle into bowls, give a good squeeze of lemon on top of each bowl and sprinkle cilantro on top.

Note
If you’re beans come with a flavor packet, guide that packet to your nearest trash can. Nothing good will come from it.