15 Bean Soup
You can use 1/2 lb. of bacon if you do not have ham available. It works just as well. If using bacon, dice the bacon into 1 inch pieces and add to the soup pot before the onions and celery. Cook for 10 minutes or until the bacon is thoroughly cooked but not crispy. Drain the grease from the pot and then follow the directions accordingly.
Servings Prep Time
6-8people 15 minutes
Cook Time Passive Time
1 hour 15 minutes 8-12hours
Servings Prep Time
6-8people 15 minutes
Cook Time Passive Time
1 hour 15 minutes 8-12hours
Ingredients
Instructions
  1. You will need to sort through the beans, rinse and then soak them overnight. Look for tiny pebbles while sorting through them. I rinse them thoroughly and then put them in a large soup pot and cover the beans completely with water. They will expand so add extra water, about 12 cups
  2. When you are ready to make the soup, strain the beans in a strainer and rinse thoroughly. Set aside.
  3. In a large soup pot add the olive oil, onion and celery. Cook on medium heat for about 15 minutes
  4. Add the beans and remaining ingredients to the pot and stir well
  5. Cover and cook for 2 – 2/12 hours, stir occasionally. You can tell the soup is done if the beans are soft but not mushy
  6. Garnish with shredded cheese if desired
Recipe Notes

You can freeze servings in plastic bags or mason jars, if using mason jars leave enough headspace for expansion.

This 15 Bean Soup recipe is gluten free and dairy free.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
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