For the Few Cold Days Left- 15 Bean Soup

14 Mar

by Green Gourmet L

The DC weather is taking a turn for the better, but we’re not out of the woods yet. The other day was frigid and I decided to make this warming soup. Have you ever seen the “bulk” bins at the grocery store filled with dried beans, grains, and rice? If you’ve seen the multi-colored bins of dried beans and not known what to do, this is a really good way to experiment with something new. At some grocery stores, they already have their own 15 bean mix, but you can easily make your own by just combining a little bit of your favorite beans until you get about 2 cups (or about 1 pound). The chipotle chili is a MUST in this recipe. It adds some heat, but more than anything it adds smoky flavor similar to a ham hock. This is a fantastic way to get meaty flavor!


  • 2 cups dried beans
  • 2 32oz cartons vegetable stock
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 tsp fresh thyme
  • 1 clove garlic, pressed or minced
  • 2 TB olive oil
  • 1 bay leaf
  • 1 chipotle chili pepper in adobo
  • salt/pepper


Soak beans for at least 8 hours (or overnight). I like to soak my beans in the morning before work, and then they are ready when I get home to cook dinner. When soaking beans, you want to make sure that your beans are covered by at least 3 inches of water. Once they have soaked, rinse and drain your beans.

In a large pot, cover your beans with 4 cups of vegetable broth.

In a separate pan, add olive oil and saute the onion, carrot, and celery over medium heat.

This should take about 10 minutes until all vegetables are soft and translucent but not browned. Add your chipotle chili and cook for an additional minute.

Add the vegetables to the pot with the beans and stock. Add the garlic, and herbs to the bean/veggie mixture.

It is important not to salt your soup at this point, as this makes the beans very tough. Bring the soup to a boil and then cover and simmer for about an hour. Check the liquid occasionally and add more if needed. Note: I ended up using 2 full containers of vegetable stock. After the soup is cooked, season with salt and pepper.

Enjoy your meaty tasting soup and don’t forget you read about it on Green Gourmets!


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