Go Back
Print
15 Bean Soup in a white bowl.

15 Bean Soup

This incredible 15 Bean Soup is packed with various bean flavors and textures along with pork, veggies, and seasonings.

Course dinner
Cuisine American
Keyword 15 Bean Soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people

Ingredients

  • 2 tablespoon extra virgin olive oil divided
  • 2 lbs. pork shoulder country-style ribs
  • 2 large celery stalks, 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 bay leaves whole
  • 1 14- oz. bag multi-bean blend dried, rinsed and picked over
  • 6 cup chicken broth or water
  • 2 bay leaves whole
  • 1½ teaspoon thyme dried
  • 1½ teaspoon parsley dried
  • 1½ teaspoon oregano dried
  • 1½ teaspoon herbs de Provence** dried
  • 2" Parmesan rind
  • 3 tablespoon basil leaves fresh, chopped

Instructions

  1. Soak beans overnight or use the quick soak method according to package directions. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!