• danagwrites

Comfort 15 Bean Soup

Autumn and winter are my favorite seasons. Even in the Southwest, the temperatures cool, and the need for comfort foods kick in. I have always loved this part of the year. It gives me reasons to cook indoors, bake yummy sweets, and really spoil my family.

This recipe is called 15 Bean Soup. I call it Comforting 15 Bean Soup. Growing up, I spent a lot of time standing in food lines. I spent so much of my time waiting in lines for government food boxes, salvation army shoes, clothes, the water fountain, the lunch line, and the breakfast line, the health nurse brushed your teeth line. The list of lines I've waited in could go on forever. I know for sure the lines sure did.

My favorite line was the church food box line. I knew every month, my grandma and I would wake up on a Saturday and make out way to a church we didn't attend and stand in the line that wrapped around the white building. The box they would give us would have the best foods to include colorful seasonal fruits and vegetables—a few cans of mystery meat, tuna, and chicken. Dry goods included rice, pinto beans, and a bag of fifteen different beans mixed up in a colorful package that I lovingly refer to as "Magic Beans."

Once cooked, these magic beans had the power to warm my scrawny little body from the inside out. Once ladle of the soup added with rice would fill my belly and keep me comfortable all night. Those were the best kind of nights, full belly, warm, safe bed.

Fast forward to March of 2020, and for the first time in my lifetime, I entered the grocery store, and the shelves were empty. Fortunately, growing up like I did, I wasn't discouraged. I had plenty of dry food stored, and as usual, my bag of magic beans. Now I would like to share my comfort bringing magic 15 bean soup with you.

Here is what you'll need.

1. bag Hurt's HamBeens 15 Bean Soup

1. can 14.5 oz beef broth

7. cups of water

1. onion, Your choice. I use sweet onions

1.cans 14.5 oz diced tomatoes (I use chili ready or fire-roasted)

1 tsp Chili Powder

1 tsp Cummin

1 juice of lemon about 2/3 cup

1 juice of a lime 1/3

1-2 cloves of minced garlic

OPTIONAL 1 pound of smoked sausage, ham, ham hocks. I use about 2 pounds of Andouille sausage,

soup bones, I use 4 soups bones with the marrow.


  1. Do this step first, no matter if you cook on the stovetop or in a crockpot. In a large pot, soak the beans overnight, min of 8 hours in 8 cups of water. Before cooking, drain and rinse beans. My grandma always told me soaking and rinsing beans before cooking helps prevent gassy bloating after eating.


  1. Place beans in a large pot on the stove. I use my crockpot.

Add 1 can beef or chicken or veg broth and 7 cups of water, onion, and meat to beans.

  1. Bring to a rapid boil, then reduce heat, cover and simmer for 2.5 hours.

  2. After simmering, add diced tomatoes, chili powder, lemon, lime juice, garlic, and cummin to continue cooking for 30 minutes.

  3. Optional Add seasoning packet stir contents for 1 to 2 minutes, serve hot, salt, and pepper to taste.


  1. Place beans into the crockpot.

  2. Add 1 can beef or chicken or veg broth and 7 cups of water, onion, soup bones, diced tomatoes, chili powder, lemon, lime juice, garlic, and cummin. Allow cooking on high for 4 hours.

  3. Cut your desired meat to the desired size, add to the crockpot with the seasoning packet, turn crockpot to low heat, and allow to cook for two more hours.

  4. Test the beans. You want them firm, but not hard. When beans reach the desired texture, serve soup hot.

I serve this over rice or with cornbread. Hope you enjoy this satisfying but straightforward meal. ~Dana

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