Easy Healthy 15 Bean Soup made with pork is a great way to warm up during the winter season! This soup is easy, healthy, and full of flavor!
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Easy Healthy 15 Bean Soup is a delicious option for dinner!
Regardless of which cooking option you choose, this hearty, easy healthy 15 bean soup is full of flavor. Even my picky eater loves it! For less than $2 per serving (depending on the price of your ribs), you are going to want to make this soup more often.
There are numerous brands of bagged mixed beans available on the market; however, my personal favorite is Hambeens® 15 Bean Soup mix from Hurst Beans. They’re available on Amazon, as well as many grocery stores across the country. This particular bag includes the following varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean.
This hearty and delicious soup features an inexpensive cut of meat – pork shoulder “country-style” ribs – for added flavor. If unavailable, chopped bacon, pancetta, or ham may be substituted.
As a kid, I always dreaded when my mom would pick up a bag of these beans. I was definitely not a fan. Now I love it! The variety of flavors feel like a hug in a bowl. On top of the comforting flavor, easy healthy 15 bean soup is one of the most economical options for feeding the family.
Do you prefer a thicker soup or opt for a lighter, broth-y version? If you feel like it is too thin, remove a cup of your beans from the soup and smash. Re-add them and stir into the soup. Too thick? Add more broth or even water. You may need to adjust your seasonings for the additional liquid to get the flavor you desire.
I highly recommend opting to do the full-soak method rather than a quick-soak. I prefer this method because you will remove the complex sugars in the beans. This makes the beans easier for your body to digest. Discard any liquid used for soaking and rinse thoroughly before starting your batch of easy healthy 15 bean soup.
The herb blend used here is not carved in stone. Although herbs de Provence has a distinctive flavor profile, it is not critical to the success of this recipe. Two tablespoons of Italian seasoning (vs. the 4 dried herbs listed below) would work as well. To keep this easy healthy 15 bean soup gluten free, be sure to carefully read packaging on commercially available dried bean soup blends
Leftovers can be cooled, then stored in a container with a tight-fitting lid in the refrigerator. It will be safe for at least three to four days. To reheat, scoop out your desired portion and reheat in the microwave or on the stovetop. I always like to add a little liquid (water or broth) when reheating the easy healthy 15 bean soup.
What side dishes go with this easy healthy 15 bean soup?
Cornbread is always a go-to in our house! You can crumble it up into the bottom of the bowl and ladle soup on top, crumble it on top of the soup, or dip as eat. Any crusty bread is also a great choice to pair with this easy healthy 15 bean soup.
Grilled cheese is another tasty option. I love to dip mine in the soup as I eat to absorb that delicious broth.
Equipment You’ll Need to Make Easy Healthy 15 Bean Soup:
Depending on your method of cooking this Easy Healthy 15 Bean Soup, you’ll need a Dutch Oven, Slow Cooker, or Instant Pot®. You’ll also need:
- Wooden Spoon
- Ladle
- Measuring Spoons
- Knife
- Cutting Board
- Slow Cooker Liners
- Soup Bowls
- Soup Spoons
Ingredients You’ll Need to Make Easy Healthy 15 Bean Soup:
Extra Virgin Olive Oil
Pork Shoulder Country-Style Ribs
Celery
Carrot
White Onion
Garlic
Salt & Pepper
Bay Leaves
Bag of Dried Multi-Bean Blend
Chicken Broth
Thyme, dried
Parsley, dried
Oregano, dried
herbs de Provence, dried
Fresh Basil Leaves
How to Make Easy Healthy 15 Bean Soup:
Soak the 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!
Crockpot/Slow Cooker Method:
After sorting your beans and picking out any unwanted debris, rinse them well and place in your slow cooker. I recommend using slow cooker liners to make for easy clean-up!
Sear your ribs and add to the slow cooker.
Add your seasonings, broth, and vegetables.
Cover and cook on low for 7 to 8 hours, until the beans are tender.
Remove the rib bones, shred the pork. Return to the slow cooker. Stir and serve!
Instant Pot Method:
Select sauté to preheat the pressure cooker. Add a tablespoon of olive oil and sear your seasoned pork ribs. Remove from the inner pot and set aside.
Add more olive oil or butter and onion, celery, and carrots. Sauté until the onion is tender, about 3 minutes.
Add the minced garlic and sauté until fragrant.
Carefully pour in your broth and use a wooden spoon to scrape any of the stuck-on bits.
Pour in your beans to the pot and stir in the seasonings.
Return the ribs to the pot.
Lock the lid in place, set the vent to seal, and select high pressure for 45 minutes.
When the soup is finished cooking, allow the pot to naturally release for 10 minutes. Then quick release to allow the rest of the steam of vent. Once the valve drops, carefully remove the lid.
Remove the ribs and bones. Shred the meat and return to the pot.
Season with salt and pepper to your liking. Enjoy this easy healthy 15 bean soup!
Easy Healthy 15 Bean Soup
Easy Healthy 15 Bean Soup made with pork is a great way to warm up during the winter season! This soup is easy, healthy, and full of flavor!
Ingredients
- 2 Tablespoons extra virgin olive oil, divided
- 2 lbs. pork shoulder country-style ribs
- 2 large stalks celery, chopped small
- 1 large carrot, chopped small
- 1 medium white onion, chopped small
- 3-4 cloves garlic, minced
- Sea salt and black pepper, to taste
- 2 whole bay leaves
- 1 14-oz. bag dried multi-bean blend, rinsed and picked over
- 6 c. chicken broth or water
- 2 whole bay leaves
- 1½ teaspoons dried thyme
- 1½ teaspoons dried parsley
- 1½ teaspoons dried oregano
- 1½ teaspoons dried herbs de Provence
- 3 Tablespoons fresh basil leaves, chopped
Instructions
Dutch Oven Method:
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!
Crockpot/Slow Cooker Method:
After sorting your beans and picking out any unwanted debris, rinse them well and place in your slow cooker. I recommend using slow cooker liners to make for easy clean-up!
Sear your ribs and add to the slow cooker.
Add your seasonings, broth, and vegetables.
Cover and cook on low for 7 to 8 hours, until the beans are tender.
Remove the rib bones, shred the pork. Return to the slow cooker. Stir and serve!
Instant Pot Method:
Select sauté to preheat the pressure cooker. Add a tablespoon of olive oil and sear your seasoned pork ribs. Remove from the inner pot and set aside.
Add more olive oil or butter and onion, celery, and carrots. Sauté until the onion is tender, about 3 minutes.
Add the minced garlic and sauté until fragrant.
Add your broth and use a wooden spoon to scrape any of the stuck-on bits.
Add your beans to the pot and stir in the seasonings.
Return the ribs to the pot.
Lock the lid in place, set the vent to seal, and select high pressure for 45 minutes.
When the soup is finished cooking, allow the pot to naturally release for 10 minutes. Then quick release to allow the rest of the steam of vent. Once the valve drops, carefully remove the lid.
Remove the ribs and bones. Shred the meat and return to the pot.
Season with salt and pepper to your liking. Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 501Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 123mgSodium: 856mgCarbohydrates: 15gFiber: 4gSugar: 2gProtein: 37g
This data was provided and calculated by Nutritionix on 12/24/2020
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