This incredible 15 Bean Soup is packed with various bean flavors and textures along with pork, veggies, and seasonings.
Beans are known for their health benefits, including reducing the risk of heart disease and diabetes. Plus, they’re a budget-friendly ingredient that can be used in a variety of dishes. This is a popular recipe that combines different types of beans, creating a flavorful and satisfying meal.
If you are looking for new weeknight dinner inspiration, make sure to check out our Baked Chicken and Rice Casserole and our Hearty Minestrone Soup. Another easy dinner idea is our Stuffed Pepper Soup.
❤️ Why you’ll love it
This recipe is just so good and simple to make! You will love every bite and you won’t expect the delicious flavor it has. All of the herbs, spices, and textures will blow you away!
- Simple to make
- Super Flavorful
- Hearty dish
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Olive Oil
- Pork Ribs
- Celery
- Carrot
- Onion
- Garlic
- Sea Salt
- Black Pepper
- Bay Leaves
- Multi-Bean Blend
- Chicken Broth
- Thyme
- Parsley
- Oregano
- Herbs de Provence
- Parmesan Rind
- Basil
🍳 How to Make
At the bottom of the post, you will find the complete instructions.
Step 1. Let the beans soak overnight. Put the olive oil into the dutch oven. Season the pork before adding it to the pot. Cook on both sides. Put in the veggies and leftover oil and season with salt and pepper. Cook for 4-5 minutes to get some color. Put the pork back into the pot with the beans, broth, bay leaves, and dried herbs and combine.
Step 2. Cook and bring to a rapid boil and turn down and let cook for another hour and 15 minutes until the pork falls off the bone and is tender. Take off and remove the bones. Shred the pork into bite-sized pieces. Adjust the seasoning and combine with basil before serving. Enjoy!
Hint: This is a taste-and-adjust type of dish, so if you prefer more flavoring, add more seasoning or if you prefer less seasoning, you can add less.
🥄 Variations
You can make this recipe in so many different ways and alter it to your liking.
- Instead of pork, you can use chicken, beef, or turkey
- Use any type of beans that you want! Navy beans, kidney beans, etc.
- Remove or add additional seasonings.
🍽️ What to Serve With
I love serving this 15-bean soup with salads, bread, crackers, etc. This is a very hearty meal that doesn’t require any side dishes, but sometimes it’s nice to enjoy it with other things. You can try some of the options below for some delicious sides.
🍶 Storing
Refrigerator Storage: You can store this for up to 3 days in the fridge in an airtight container.
Freezer Storage: You can keep this in the freezer for up to 3 months.
Reheat: You can reheat in the Dutch oven, in the microwave, or on the stovetop.
💭Top Tips
- If you want to keep this recipe gluten-free, read the packaging carefully on the dried bean blends.
- Use any meat you want, you can also shred, cube, slice into strips, etc.
- I prefer a Dutch oven, but you can use a 6-quart pot as well.
- Use liners for easy cleanup!
❔FAQs
Yes! If you read your ingredients carefully, this recipe can be gluten-free.
I like to use Bob’s Red Mill 13-bean mix.
You can substitute with chopped bacon, pancetta, or ham.
Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
15 Bean Soup: Hearty, Healthy, and Easy to Make
Ingredients
- 2 Tbsp extra virgin olive oil divided
- 2 lbs. pork shoulder country-style ribs
- 2 large celery stalks chopped small
- 1 large carrot chopped small
- 1 medium white onion chopped small
- 3-4 cloves garlic minced
- Salt and black pepper to taste
- 2 bay leaves whole
- 14 oz. multi-bean blend dried, rinsed and picked over
- 6 cup chicken broth or water
- 2 whole bay leaves
- 1½ tsp thyme dried
- 1½ tsp parsley dried
- 1½ tsp oregano dried
- 1½ tsp herbs de Provence dried
- 2 inch Parmesan rind
- 3 Tbsp fresh basil leaves chopped
Directions
- Soak beans overnight or use the quick soak method according to package directions. Set aside.
- Add olive oil to a 6 quart or larger Dutch oven set over medium heat. Season pork ribs with salt and black pepper, to taste, and add to Dutch oven. Sear on both sides, approximately 6-7 minutes per side or until the meat easily releases from the bottom. Transfer ribs to a plate and set aside.
- Add the remaining olive oil, celery, carrot, onion, and garlic to the Dutch oven. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and begin to develop some color, approximately 4-5 minutes.
- Return ribs to Dutch oven and add soaked and drained beans, chicken broth (or water), bay leaves, and dried herbs. Season with additional salt and black pepper, as desired, and stir to combine.
- Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium for one hour and 15 minutes or until pork falls easily off the bones and the beans are tender, but not mushy.
- Remove from heat and remove the bones from the Dutch oven. Pull the pork apart with two forks to create bite-sized pieces. Taste and adjust seasonings, as desired. Stir in fresh chopped basil and serve immediately. Enjoy!
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