15 Bean Soup
15 Bean Soup is a family favorite recipe that’s comfort food at it’s best! A bowl of this rich, hearty soup is just the thing to warm you up from the inside out on a chilly fall or winter evening.
Servings: 8
Calories: 19kcal
Equipment
Ingredients
- 1 20 oz package Hurst 15 bean soup mix
- 4 cups vegetable stock
- 2 cups water
- 1 28 oz can crushed tomatoes
- 1 cup onion - minced
- 3 cloves garlic - minced
- 1 teaspoon chili powder
- ½ teaspoon salt (adjust to liking)
- ¼ teaspoon red pepper
- 1 lemon - juiced
Instructions
Slow Cooker Version
- Rinse beans and add to slow cooker. Add onion, garlic, chili powder, vegetable stock, and water. Stir. Place lid on cooker. Set temperature to HIGH and timer for 6 hours.
- When timer goes off, add crushed tomatoes, salt, pepper and lemon juice. Stir to incorporate. Place lid back on slow cooker and cook on high for 30 minutes. Taste to adjust seasoning. Serve with your favorite toppings.
Stove Top Version
- Rinse beans and add them to a large pot. Cover with 8 cups of water. Let beans soak overnight or at least 8 hours. Drain beans and discard liquid.
- To a large stockpot, add beans, vegetable stock, water, onion, garlic, and chili powder. Stir. Bring to a boil then reduce to simmer. Cover with lid and cook for 2 hours, stirring occasionally.
- Add in tomatoes, lemon juice, salt, and pepper. Cook for an additional 30 minutes. Taste to adjust seasoning. Serve with your favorite toppings.
Notes
- Stovetop: For the stovetop, you'll need to soak your beans overnight, then cook them in a stockpot for two hours until the beans are tender.
- If using the slow cooker, you don't need to soak the beans. Just load up the pot, set the temperature to low and set the timer to 6 hours.
Nutrition
Serving: 1cup | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g