Angela’s 15 Bean Soup


One of our family’s favorite soups is an enhanced 15 bean soup. I find the bean mix at the local store, soak it over night and begin cooking the beans according to package the next day. After the beans have cooked for 1 to 1.5 hours I add the following:
1 chopped onion
3 roma tomatoes, chopped
5 chopped and peeled carrots
1/2 cup of carrot tops, chopped
3 large yukon potatoes, diced
2-3 Cloves Garlic, chopped or crushed
1 TSP Paprika
1 TSP Italian Seasoning
2 Bay Leaves
1 TSP Mustard Powder
8-10 cups Water
2 TBSP Chicken Base

After adding the above items I let the soup finish cooking (about 30 minutes). After the beans are tender, add chicken base.

Lastly, if you desire, you can add one bunch of spinach or kale to the soup at the end. Stir the leaves in and let them wilt before serving.

I find this to be a very low maintenance soup that can be prepared while I’m busy multi-tasking the many mommy jobs that fill my life. I love those types of dishes. And… it makes enough to feed an army or a family with plenty of leftovers for quick lunches throughout the week. High in protein, iron, calcium and fiber, it’s a health-filled soup!

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