A New England favorite, this soup reminds me of home. And of my childhood. Warm, filling, and so flavorful, it’s even better the second day after the flavors have had time to come together.
15 Bean Soup
Ingredients
- 2 tablespoons organic extra virgin olive oil
- 2 pounds uncured bacon, diced
- 2 large stalks celery, chopped
- 1 large carrot, chopped
- 1 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- Sea salt and black pepper, to taste
- 2 whole bay leaves
- 1 14-ounce bag (dried) multi-bean blend, picked over and rinsed
- 6 cups bone broth
https://theingredientguru.com/healing-powers-bone-broth/
- 1½ teaspoons dried thyme
- 1½ teaspoons dried parsley
- 1½ teaspoons dried oregano
Instructions
- Soak beans overnight (or use the quick soak method)
- Add bacon to a 6 quart dutch oven at medium-high heat. Cook, stirring frequently, until bacon is crisp, 3-4 minutes
- Transfer bacon to paper towel lined plate and blot to remove excess grease. Drain bacon grease from the dutch oven
- Add olive oil, celery, carrot, onion, and garlic to the Dutch oven, seasoning with salt and black pepper, to taste. Cook, stirring occasionally, until the vegetables soften and onions begin to turn golden, 4-5 minutes
- Add soaked, drained beans, bacon, bone broth, bay leaves, and dried herbs to the pot.Increase heat to medium-high, bring to a boil, then reduce heat to just below medium for one hour or until beans are tender, but not overcookedServe immediately. Enjoy!