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15 bean soup on a spoon over a crock

15 Bean Soup

Discover the comforting and wholesome goodness of 15 Bean Soup. Packed with a variety of colorful legumes, this hearty soup is a perfect blend of flavors and textures. From creamy kidney beans to tender black-eyed peas, each spoonful offers a nutritious and satisfying experience. Try our delicious 15 Bean Soup recipe and savor the warmth of a homemade classic. Get ready to indulge in a bowl of pure comfort!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • 2 lbs. pork shoulder country-style ribs
  • 2 stalks celery chopped small
  • 1 large carrot chopped small
  • 1 medium white onion chopped small
  • 3-4 cloves garlic minced
  • Sea salt and black pepper to taste
  • 2 whole bay leaves
  • 14 oz. dried multi-bean blend rinsed and picked over
  • 6 cup chicken broth or water
  • 2 whole bay leaves
  • 1½ tsp dried thyme
  • 1½ tsp dried parsley
  • 1½ tsp dried oregano
  • 1½ tsp dried herbs de Provence**
  • 2 inch Parmesan rind
  • 3 Tbsp fresh basil leaves chopped

Instructions
 

  • Soak beans overnight or use the quick soak method according to package directions. Set aside.
  • Heat a Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven. Sear on both sides, approximately 6-7 minutes per side or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside.
  • Add the celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and begin to develop some color, approximately 4-5 minutes.
  • Return ribs to Dutch oven and add soaked and drained beans, chicken broth (or water), bay leaves, and dried herbs. Season with additional salt and black pepper, as desired, and stir to combine.
  • Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium for one hour and 15 minutes or until pork falls easily off the bones and the beans are tender, but not mushy.
  • Remove from heat and remove the bones from the Dutch oven. Pull the pork apart with two forks to create bite-sized pieces. Taste and adjust seasonings, as desired. Stir in fresh chopped basil and serve immediately. Enjoy!
Keyword 15 bean soup