This 15-Bean Soup is seriously the BEST I’ve ever had! No overnight soaking, no complicated prep, just a bag of dried beans cooked until perfectly tender!
What Beans Are In 15-Bean Soup?
This soup uses a 15 Bean Soup package which is a dry bean soup recipe containing 15 of these bean varieties: Northern, Pinto, Large Lima, Yellow-eye Bean, Garbanzo, Baby Lima, Green Split Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, and Black Bean. The mix comes with a seasoning packet, instructions for cooking, and a list of extra items you’ll need to make it a full meal. It’s kind of like Hamburger Helper except that it’s for soup–and it takes a bit longer to prepare!
Fun fact: According to the company’s president, this 15-bean soup mix is the #1 best-selling dry bean soup in the U.S.
Variations
Want to switch things up? These additions are easy:
- Add ham: Toss in a leftover ham bone with the beans. Skip the salt and use water instead of stock so it doesn’t get too salty. Shred the ham off the bone at the end and stir it back in.
- Add tomatoes: Stir in a can of diced tomatoes with the garlic.
- Add chicken: Mix in cooked or rotisserie chicken at the end, just long enough to warm through.
- Make it vegetarian: Use vegetable stock and swap the chicken bouillon for vegetable bouillon.
- Add more veggies: Stir in spinach or kale at the end, or add diced bell pepper with the carrots, celery, and onion.
- Make it on the stovetop: Soak the beans overnight, drain, then simmer with 8 cups of stock for about 2½ hours. Stir in the creamy vegetable mixture and simmer another 30 minutes.
How To Cook 15 Bean Soup
Slow-cook the beans in a seasoned broth, then stir in sautéed veggies and a creamy stovetop base. Cooking the veggies separately adds flavor, ensures they’re tender, and prevents the milk from curdling.
- Chop veggies evenly: Finely dice them, use a food processor, or buy pre-chopped mirepoix.
- Let base thicken: Cook the cornstarch mixture until thick before adding it to the soup.
- Finish with parsley and lemon: They brighten the flavors.
- Season generously: Beans need plenty of salt, so taste and adjust before serving.
Chelsea’s Notes
Can You Make Your Own 15-Bean Mix?
You can make your own 15-bean mix, but it usually means buying a full bag of every type of bean, which leaves you with a LOT of extras.
If your store has bulk bins, that’s a great option. Or use extra beans to make several soup mix packets for easy holiday gifts!
Storage
How to reheat: Store the soup in an airtight container in the fridge for 4–6 days. To reheat, add the amount you want to a pot and warm it slowly, stirring often. Avoid boiling or using high heat, which can cause the dairy to separate or curdle.
If the soup has thickened too much, add a splash of chicken stock as it reheats.
Freezing: Because of the dairy, this soup does not freeze and thaw well.
More Tasty Soup Recipes:
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Lentil Soup Recipe
Soups And Stews
White Bean and Sausage Soup
Soups And Stews
Creamy Vegetable Soup
Soups And Stews
Sausage Potato Soup
15 Bean Soup
Video
Equipment
- 6-quart Crock-Pot or Instant Pot
Ingredients
- 2 cups dried 15-bean mix discard seasoning packet, see note 1
- 1-1/2 teaspoon ground cumin
- 1 teaspoon dried thyme
- 3 bay leaves
- 6 cups chicken stock or chicken broth, see note 2
- Salt and pepper
- 1 tablespoon Italian seasoning
- 1/4 cup olive oil
- 2 cups finely diced yellow onion 2 medium onions
- 1-1/2 cups finely diced carrot 4 carrots
- 1-1/2 cups finely diced celery 4 stalks
- 1 tablespoon minced garlic 4 cloves
- 2-1/2 cups milk whole preferred, divided, see note 3
- 1/3 cup cornstarch
- Serving suggestions see note 4
Instructions
- 15-Bean Soup (Crock-Pot): Add everything listed under “Beans” to a Crock-Pot. Season to taste with salt and pepper (I add 1 tsp salt & 1/2 tsp pepper). Cook 8 hours on low or on high for 4 hours.
- 15-Bean Soup (Instant Pot): Add everything listed under “Beans” to an Instant Pot. Season to taste with salt pepper. Seal the Instant Pot, turn the valve to seal, and cook on manual mode for 45 minutes. (Keep in mind that it takes about 15–20 minutes to get up to pressure.) Once finished, allow for a natural release of 25 minutes (I recommend setting a timer so you don't forget!) before releasing the rest of the pressure manually.
- 15-Bean Soup (stovetop): Soak beans overnight (or 8 hours). Drain beans and discard liquid. Add soaked beans and 8 cups stock to a large pot. Bring to a boil then reduce heat and simmer (uncovered) for 2–1/2 hours. After beans are tender, pour in vegetable cream mixture (instructions 4–6) and simmer until thickened and creamy.
- Veggies: Add olive oil to a large pot over medium-high heat. Add onion, celery, and carrots; season to taste (I add 1/2 teaspoon each of salt and pepper). Sauté, stirring occasionally, until very tender, 10–12 minutes). Add garlic and sauté 1 minute. Add 2 cups milk and stir.
- Thicken: In a separate bowl, add the remaining 1/2 cup milk and 1/3 cup cornstarch. Whisk with a fork until completely smooth. While stirring constantly, pour the mixture into the pot. Stir until the sauce is very thick. Once it has thickened, scrape it with a spatula into the Crock-Pot or Instant Pot. Mix well until soup is smooth. Slow cook with lid on for 20 minutes on high or sauté in Instant Pot for about 5 minutes—until heated through and thickened to your liking.
- Finishing Touches: Taste and adjust seasonings; I typically add another 1/2–3/4 teaspoon salt and 1/4 teaspoon pepper. Optionally add some chicken bouillon powder for extra flavor (1–2 teaspoons.) For some acidity, add a squeeze of lemon juice or a swish of red wine vinegar. The flavors should sing!
- Serve: Serve bowls garnished with a sprinkle of parsley and some Parmesan cheese if desired. Serve some hearty buttered bread on the side if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! I shared this recipe with friends!
I’m so thrilled to hear this! Thanks so much for sharing!
New favorite!!! And it was so easy! My husband’s comment upon tasting this, “Wow, that’s good!”
I’m so thrilled to hear this! Thanks Annette!
I made this recently for my family, and it was so hearty and delicious. It was very easy to throw together in between appointments with clients and it was ready to go when my hungry boys were ready for dinner
I’m so happy to hear this! Love that it was easy to throw together on a busy day and had dinner ready for your hungry boys! Thanks so much for taking the time to leave a review!
My husband’s first comment after tasting this soup, “Wow, that’s good!”
This is REALLY good! Try it!
Yay! I’m so thrilled to hear this! Thanks Annette!
Delicious and hearty soup and so easy to make!! This will be good to add to the winter rotation :))
I’m so thrilled to hear this! Thanks Kim!
Love beans in soup so was extra excited for 15 beans! Delicious and perfect for this chilly rainy fall weather.
I’m so thrilled to hear this! Thanks Jamie!
Omigosh! What a yummy soup this is! It has the warm and cozy feel we’re looking for at this time of the year.
With such a focus on protein, this is the perfect soup with all the protein naturally in these delicious beans.
We have celiac disease in the family and I love making meals where I can say everyone can eat everything and no one feels left out.
Thanks so much, Chelsea!
Thank you so much for this sweet comment! I’m so happy you enjoyed the soup! I especially love hearing that it’s a meal your whole family can enjoy together. That means so much!
Love your recipes! The 15 bean soup took me back to my grandma. Only difference was hers wasn’t creamy. So good.
Yay! I’m so happy this was a hit! Thanks Susana!
Just like all the other recipes I’ve tried this soup is outstanding! True comfort food!
Thank you so much Lori! I’m so thrilled you enjoyed this!
Beans are an easy protein to keep on hand, so I loved the 15 bean soup!
Yay! Thanks so much Linda!