VALERIE ZWEIG

15 Bean Soup

This 15 bean soup is a hearty, high-protein recipe that’s perfect for meal prep and easy to customize. Made with a blend of beans, vegetables, and Chili Cumin Cookstix for a rich, flavorful broth, it’s a comforting, pantry-friendly soup that gets even better the next day. This high protein soup is delicious as written, but feel free to add in a smoked ham hock or leftover pork bones to bolster the broth, season with more chili powder if you like, dice in some thick-cut ham or tofu.

Difficulty

Time

2 hrs

Servings

12

15 Bean Soup
15 Bean Soup
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Ingredients

  • 2 Chili-Cumin Cookstix
  • 16 oz 15 Bean Mix
  • 1 Tablespoon olive oil
  • 1 large onions, large diced
  • 2 carrots, large diced
  • 1 celery, chopped
  • 2 cloves garlic, minced
  • 2 cups cabbage
  • 1 28 oz can fire roasted diced tomatoes, in their liquid
  • Juice of 1 lemon

Preparation

  1. Soak Your Beans: Rinse your beans, then add to a large pot and cover generously with water. Let soak overnight.
  2. Hydrate your Cookstix: Combine 2 Chili-Cumin Cookstix with 48 oz hot water and stir to combine.  Reserve.
  3. Sweat Your Veg: Heat olive oil over medium heat; add onion, carrot, celery and cabbage and cook for 5 minutes.  Add garlic and cook 2 minutes more. Season to taste with salt and pepper.
  4. Build Your Stew:  Add the tomatoes, Cookstix broth, and beans. Bring to a boil, reduce to a simmer and cook 45-60 minutes or until the flavors have melded and the beans are soft. Once soft, squeeze in lemon and season to taste with salt and pepper.
  5. To Serve: top with sour cream or cottage cheese and sprinkle with scallions, shredded cheese and parsley

one foundation, three bold flavors.
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