VALERIE ZWEIG

15 Bean Soup

This is a delicious 15 bean soup recipe that is a fantastic canvas for you to customize to your tastes.  We use our Chili Cumin Cookstix, the best stock for bean soup, for the base of this soup! 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. This hearty bean soup tastes even better the next day! 

 

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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