Hearty 15-Bean and Vegetable Soup is a comforting and flavorful dish that brings together a variety of beans, vegetables, and aromatic herbs in a rich broth. The challenge with bean soup mixes is that different beans cook at different rates, resulting in inconsistent textures. In this recipe, we take a smarter approach to elevate the flavors and ensure evenly cooked beans. By brining the beans and using a combination of stovetop and oven cooking, we achieve tender beans without any blowouts. The addition of fresh vegetables, thyme, bay leaves, and dried porcini mushrooms enhances the soup’s depth and complexity. This wholesome soup is the perfect balance of hearty and nutritious, making it a delightful meal for the whole family.
SERVES 8 TO 10
INGREDIENTS:
- 1 pound 15-bean soup mix, flavoring pack discarded, beans picked over and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped medium
- 1 carrot, peeled and chopped fine
- 1 pound Swiss chard, stems chopped medium, leaves sliced ½ inch thick
- ½ ounce dried porcini mushrooms, rinsed and minced
- 12 ounces white mushrooms, trimmed and quartered
- 6 garlic cloves, minced
- 2 teaspoons minced fresh thyme or ½ teaspoon dried
- 8 cups vegetable broth
- 2 bay leaves
- 1 large tomato, cored and chopped medium
INSTRUCTIONS:
- Dissolve 3 tablespoons salt in 4 quarts cold water in a large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Adjust the oven rack to the lower-middle position and preheat the oven to 250 degrees. Heat oil in a Dutch oven over medium heat until shimmering. Stir in onion, carrot, chard stems, and porcini mushrooms and cook until vegetables are softened, 7 to 10 minutes.
- Stir in white mushrooms, cover, and cook until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes.
- Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, soaked beans, and bay leaves and bring to a boil. Cover the pot, transfer it to the oven, and cook until beans are almost tender, 1 to 1¼ hours.
- Stir in chard leaves and tomato and continue to cook in the oven, covered, until beans and vegetables are fully tender, 30 to 40 minutes. Remove the pot from the oven and discard bay leaves. Season the soup with salt and pepper to taste and serve.
TIPS FOR MAKING HEARTY 15-BEAN AND VEGETABLE SOUP:
- Brining the Beans: Soak the 15-bean soup mix in salted water for at least 8 hours or up to 24 hours. Brining softens the skins of the beans and prevents them from blowing out during cooking.
- Consistent Cooking: To ensure even cooking, transfer the soup from the stovetop to the oven. The low, constant heat in the oven helps the beans cook uniformly.
- Flavor Building: Sauté plenty of aromatics, including onion, carrot, chard stems, and porcini mushrooms, to build a strong flavor foundation for the soup.
- Vegetable Balance: Swiss chard, white mushrooms, and fresh tomatoes add a perfect balance of flavors and textures to complement the hearty beans.
- Choosing Bean Mix: While the recipe calls for a 15-bean soup mix, you can use any 1-pound bag of multiple varieties of beans available in the supermarket.
Enjoy the hearty and nutritious Hearty 15-Bean and Vegetable Soup as a satisfying meal on its own or with crusty bread for a complete dining experience.
