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15 Bean Soup

15 Bean Soup

Course: 
Soup
Cuisine: 
Comfort Food
Serves: 
6 to 8
Prep Time: 
5
 minutes
*
Cook time: 
2
 minutes
 hours
*
*Plus 8 hours for soaking the beans
Olive Oil
Ingredients
2 (14.5oz)
 Cans fire roasted diced tomatoes
1 Pkg
 Aneto chicken broth
1 Tbsp
 Tomato paste
½ Tsp
 Chili powder
½ Tsp
 Onion powder
1 Tsp
 Cumin
15.5 Oz
 Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
 Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
 Cooked Matiz paella rice

1 pkg. 15 Bean Soup

6 cups. Aneto Vegetable Broth

1 tbsp. Dijon mustard

1 tbsp. lemon juice

2 tsp. hot sauce

1 tsp. chili powder

1lb. smoked ham steak, diced

1 each. (15.5oz) can diced tomatoes

1 ½ cups. yellow onion, peeled and diced

2 each. garlic cloves, peeled and minced

1 sprig. thyme

1 sprig. rosemary

Salt and pepper, to taste

Fresh herbs, for garnish

Instructions:
  1. Place beans in a large bowl, cover with water, and set aside to soak for 8 hours.
  2. Once soaked, place broth, mustard, lemon juice, hot sauce, and chili powder in a large pot, whisk to combine.
  3. Bring the broth to a boil over high heat. Once boiling, add the beans, ham steak, tomatoes, onions, garlic, thyme, and rosemary, stir to combine.
  4. Reduce the heat to low, cover, and cook for 1 ½ to 2 hours or until the beans are tender.
  5. Season the soup to taste with salt and pepper and divide between bowls. Garnish with fresh herbs (optional).
sliced carrots

About this recipe

This classic comfort food recipe for 15 Bean Soup is a great way to warm up on cold days. A filling combination of beans, ham, aromatic vegetables, savory-zesty seasonings, and Aneto Vegetable Broth make this one delicious soup.

Chiveschopped celery