Recipe of the Week: 15 Bean Soup

It’s impossible for me to make a soup that has just one type of bean in it.  So, for our recipe this week, the selection is my 15 Bean Soup.  I like to serve this up on a cold winter night with a batch of homemade cornbread.  Enjoy!


    • 1 (1 lb) bag of regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
    • 1 large onions, chopped
    • 4 garlic cloves, minced
    • 1 (15 -30 ounce) cans whole tomatoes, crushed
    • 3 stalks celery leaves, included chopped
    • 2 -3 ham hocks or 1 ham bone, with meat still on it
    • 1 tablespoon dried parsley
    • 1 teaspoon dried rosemary ( crush with fingertips before adding this releases the flavor)
    • 1 teaspoon black pepper
    • salt
    • 2 tablespoons olive oil
    • 2 chicken bouillon cubes


  1. Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
  2. Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
  3. Next add garlic and sauté 2 minutes more.
  4. Add your beans and cover with water (about 2 inches over top of beans).
  5. Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
  6. Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.




    © Mertie Mae Botanics LLC and Horticulture Talk!, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mertie Mae Botanics LLC and Horticulture Talk! with appropriate and specific direction to the original content.


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