AMAZING 16 BEAN INSTANT POT SOUP!!!! BETTER THAN 15 BEAN!!!
15 bean soup is good. We all are familiar with the package with the ham flavoring. But what you really need in your life, is this 16 bean soup you flavor yourself! This soup is easily vegetarian by simply omitting the sausage. Either way, this soup is delicious and perfect for a snowy day/evening!! The Instant Pot makes it so you don't have to soak or boil the beans first-its incredibly easy to get delicious tender beans!
1 bag HamBeens® 15 BEAN SOUP® or La Preferida 16 Bean soup (what I use)
1 package Smoked Turkey Sausage (can use regular smoked sausage or ham)
8 cups vegetable stock or water, or 1/2 and 1/2
2-3 cloves garlic, chopped
1 small yellow onion, chopped
1 red bell pepper, seeded and chopped
2 stalks celery with tops, chopped
2 carrots, peeled and chopped
Salt and pepper to taste
1/4 tsp Red Pepper flakes or to taste
1 dried bay leaf
1 tsp dried Thyme
AFTER 45 MINUTES PRESSURE, ADD:
1 14.5 oz can petite diced tomatoes, undrained
juice of 1 large lemon, about 2/3 cup
1 TB extra virgin Olive Oil, if desired
How to Make 15 Bean Soup
Get my FAVORITE KNIFE:
Serves 6
1 tablespoon light olive oil
1 large onion, diced small
1 leek, diced small
2 carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced fine
2 tablespoons tomato paste
1 teaspoon dry thyme
2 teaspoons dry basil
1 bag 15-Bean Soup, soaked 8 hours (do not use seasoning packet)
8-10 cups *Ham Bone Stock
2 cans (15 oz.) diced tomatoes, undrained
1 bag fresh spinach
Salt and pepper to taste
4 green onion tops for garnish (optional)
shaved parmesan cheese for garnish (optional)
Heat a large pot over medium heat for 1 minute. Add the onion, leek, carrots and celery and sauté for 2 minutes to give them some color. Add the tomato paste and sauté for 2-3 minutes. Add the thyme, basil, and drained beans and sauté for 1 minute. Add the stock and bring to a simmer. Reduce heat to the lowest setting and cover, leaving a small opening in the lid. Simmer for 1 ½ to 2 hours: stirring every 30 minutes. Add the tomatoes and spinach and simmer for 2 minutes. Season to taste with salt and pepper.
*If you do not have ham stock, add 8-10 cups water and a ham bone to the soup. Simmer for 5 minutes on high and skim off any scum that surfaces. Lower the heat to simmer for 1 ½ to 2 hours.
Enjoy, Chef Mike Monahan – Chefs USA
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Simple Vegetarian 13 Bean Soup Recipe - EatSimpleFood.com
Recipe:
This is a classic and simple 13 bean soup recipe for when you don't have a lot of ingredients hanging around the house. Plus 13 bean soup is uber tasty, filling, and satisfying.
I use a vegetarian 13 bean soup mix from Bob's Red Mill, but any bean mixture would work perfect. There are also many 16 bean soup mixes that can be used with this vegetarian bean soup recipe.
Different beans generally take different cooking times. Smaller beans like navy or black beans seem to take especially longer than larger ones like fava. The lentils may break down and make it very creamy while other beans give it more soft but chewy substance.
All in all, the beans breaking down in different ways is perfectly normal and gives the soup texture. There is no way around getting every bean in 13 bean soup to have the same chew factor. It's how it's supposed to be!
Soaked vs. Unsoaked Beans for 13 Bean Soup:
Either way works. Soaking the beans softens the beans and minimally reduces the cooking time because it has rehydrated the beans.
I drain the bean liquid and cook them in fresh water but this is mostly out of habit and because it cleans them at the same time. I cooked them once in the soaking liquid (and also added more water/broth) and it tasted really flavorful and not like dirt at all ????
I like to soak the 13 bean soup mix over night (if I remember!) to reduce cooking time from 2 - 2 ½ hours to ~ 1 ½ hours but the bean soup recipe below is for cooking the beans without soaking on the stovetop. Because, not all of us have the forethought to think about it the night before.
To soak the 13 bean mix: cover in 3 of water for ~ 8 hours at room temperature. Put a lid on them but leave it cracked a lot (25%) so gas can escape and so the beans don't boil over. The partial lid is just so to minimize any flying bugs getting in but it's not necessary. If beans are going to be soaked much longer than 8 hours then refrigerate.
Troubleshooting 13 Bean Soup:
13 Bean soup too thick? Add a little broth or water. Soup too thin? Let it cool down. Bean soup always thickens as it cools.
Don't have broth in your pantry? Use water and add salt to taste in a pinch.
Craving some meat in your bean soup? Add some ham or cooked bacon to this recipe.
Wanna add a little more umami? Add some shredded Parmesan cheese as a garnish. Wanna add more bulk to your bean soup? Serve it with rice and an avocado or some crusty bread or toast.
13 Bean Soup Mix Recipe FAQS:
Do I need to soak the beans before cooking?
Nope. Soaking the beans reduces the cooking time by about 20% generally speaking so don't sweat it unless trying to save a little cooking time.
Can I salt the beans at the beginning of cooking? I heard they won't get tender if I salt them too early.
Salt them! I've tried it both ways and thought the beans salted early and often made the better bean soup.
Can I cook the beans in the soaking water?
Yup. It produces flavorful soup
Can 13 bean soup be made in a slow cooker or instantpot?
13 bean soup can also be made in a slow cooker or crockpot on low for ~ 8 hours or in the instant-pot (sorry don't know exact setting ???? but I prefer just using a sturdy pot on the stovetop.
Serving Size: 6
Ingredients:
-1 Tbsp olive oil
-1 small onion, diced
-¼ tsp salt
-2 tsp chili powder
-½ tsp garlic powder
-2 cups dried mixed beans or 13 bean soup mix
-15 ounces can tomato sauce
-8 ½ cups broth (vegetable or chicken)
-2 Tbsp fresh oregano, chopped - optional as garnish
Instructions:
-Bring a stockpot to medium high heat and add the oil. When hot, add the onions and the salt (the salt helps break down the onion quicker).
-Cook ~ 4-7 minutes or until translucent (turn down the heat if they start to brown).
-Stir in the chili powder and garlic.
-Add beans, tomato sauce, and broth.
-Stir and bring to a boil.
-Reduce heat and simmer ~ 2- 2 ½ hours covered or until all sizes and varieties of beans are soft and tender. Remember to stir occasionally. The soup will reduce as it cooks, so consider adding water in ½ -1 cup increments if needed at ~ 1-2 hours in to make sure it's not to thick.
-Add salt to taste and garnish with fresh oregano.
Happy Eating!
Beckie
3 Bean Stew with Rice & Vegetables | Quick & Easy Heart-Healthy Recipe
EPISODE 746 - How to Make a 3 Bean Stew with Rice & Vegetables | Easy Heart-Healthy Recipe
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Slow Cooker 15 Bean Soup with Ham
SLOW COOKER 15 BEAN SOUP WITH HAM
Sponsored by Hurst'sⓇ Ham BeensⓇ 15 Bean Soup but all opinions are mine alone.
Leftover ham? Try my newest 15 bean soup recipe. This recipe is unique with a few Italian flavors and fresh kale is stirred in at the end of the cooking time. Make those holiday leftovers even better with this recipe! If you want more 15 bean soup recipes head over here:
RECIPE:
INGREDIENTS:
20 oz. Hurst'sⓇ HamBeensⓇ 15 Bean Soup mix (save ham flavor packet to add a the end of cooking time)
2 cups diced ham (leftover ham works great!)
1 small yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, peeled and diced
1 Tbsp. minced garlic
2 tsp. dried basil
1 tsp. dried thyme
8 cups water
1 bay leaf
Add these ingredients at the end:
14.5 oz. can Italian flavored diced tomatoes
3 cups chopped kale
1/2 lemon, juiced
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Rinse and sort beans, discarding any debris. Add the beans to the slow cooker. Save the ham flavor packet for after the entire cooking time is up.
Add ham, onion, carrots, celery, garlic, basil, thyme and water. Stir. Add the bay leaf on top of the soup.
Cover and cook on HIGH for 6 hours without opening the lid during the cooking time.
After the six hour time is up remove the bay leaf. Add the lemon juice, diced tomatoes and chopped kale. Stir. Replace the lid and cook on HIGH for 20 minutes more.
Add the ham flavor packet and stir once more. Serve and enjoy!
PRINTABLE RECIPE:
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Sarah Olson
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CAJUN 15 BEAN SOUP/MY WAY COOKING WITH JUDY CALDWELL
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