Janetta's 15-Bean Soup

Janetta's 15-Bean Soup

The 15-bean soup is a vegetarian soup made with a bean soup mix, fresh chopped vegetables, and a variety of dried herbs. Or make it with a 16-bean mix.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Put the beans in a large Dutch oven or stockpot. Cover the beans with water following the package directions and soak them overnight or—if the package directs—do a quick soak and simmer them until just tender.
  3. Step 3

    Transfer the beans to a colander to drain; set aside.
  4. Step 4

    Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 5 to 8 minutes, or until they are softened and translucent, stirring frequently.
  5. Step 5

    Add the minced garlic, chopped green onions, and all of the herbs and spices, including the lemon zest. Cook for about 2 minutes longer, stirring frequently.
  6. Step 6

    Add the vinegar and stir.
  7. Step 7

    Add the beans and stock. Cover the pot and bring to a boil.
  8. Step 8

    Reduce the heat to low. Cover the pot simmer the bean mixture for 1 1/2 hours.
  9. Step 9

    Check the beans occasionally and add additional stock or water if the soup appears too thick for your taste. Check beans for tenderness. If not soft, cook at a simmer for another 1/2 hour.
  10. Step 10

    Add kosher salt, as needed, to taste.