Ingredients:

  • 1 pound (450g) 15-bean mix
  • 8 cups (1.9L) Chicken or vegetable broth
  • 1 tablespoon (15ml) Olive oil
  • 1 large Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 2 cloves Garlic, minced
  • 1 (14.5 ounce/411g) can Diced tomatoes, undrained
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Smoked paprika
  • 1 Bay leaf
  • Salt and freshly ground Black pepper to taste
  • Optional: 1/2 pound (225g) Cooked ham, bacon, or sausage, diced
  • Fresh parsley, chopped (optional)
  • Sour cream or plain Greek yogurt (optional)
  • Shredded cheddar cheese (optional)

Instructions:

  1. Rinse the beans, remove debris, and soak in water overnight or for at least 8 hours. Drain and rinse well.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in the diced tomatoes (undrained), beans, broth, oregano, thyme, smoked paprika, and bay leaf. If using, add the diced ham, bacon, or sausage.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are tender. Stir occasionally to prevent sticking.
  5. Remove the bay leaf. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, sour cream/yogurt, or shredded cheese, if desired. Enjoy your homemade 15 Bean Soup!