15 Bean Soup

THIS is one of those soups that makes you feel good about your health and is still incredibly delicious and satisfying. I’m also obsessed with how budget-friendly this 15 bean soup is and how it makes the most of dried beans, which are a cheap yet filling pantry staple!

“15 Bean Soup” mixes are fairly common in most major grocery stores, and they’re sold right alongside the other dry beans. I use Hurst’s Brand beans for this recipe, which are in many major grocery stores. They’re basically just a mix of 15 bean varieties in one bag, and they’re quite beautiful, with all their different colors, patterns, and sizes. They usually come with a seasoning packet, just like instant ramen, but I prefer to add my own herbs and spices. My homemade mix is made right in the pot with cumin, oregano, smoked paprika, a little cayenne for gentle heat, and plenty of freshly cracked pepper. Simple and delicious.

• 20 oz. 15 bean soup mix

• 2 Tbsp coconut oil
• 1 yellow onion (diced, (1 cup, 150g))
• 2 garlic cloves (minced)
• 4 carrots (diced, (2 cups, 400g))
• 3 ribs celery (diced, (1 cup, 120g))
• 6 cups water
• 15 oz. can diced tomatoes (with juices)

• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ Tbsp smoked paprika
• ¼ tsp cayenne pepper
• ¼ tsp black pepper (freshly cracked)
• ¼ cup fresh parsley (chopped)
• to taste salt
• 2 tsp apple cider vinegar