"Italian" Style 15 Bean Soup Recipe

Name: "Italian" Style 15 Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. mixed dry beans; 1 (No. 10) can tomato sauce; 1 Tbsp. garlic powder; 1/2 Tbsp. onion powder; 1 Tbsp. lite soya sauce; water as needed; 1 Tbsp. Italian seasoning; 6 lb. dried beans (see instructions); 3 c. olive oil; 8 cloves garlic, peeled, mashed and minced; 3 yellow onions, peeled and minced; 1 large carrot, scraped and finely chopped; 1 celery stalk with leaves (remove tough white end, scrape to remove strings and finely chop); 2 Tbsp. balsamic vinegar or red wine vinegar; 2 cans crushed tomatoes, seeded and peeled; 4 chicken bouillon cubes, dissolved in a minimum of boiling water; 1 Tbsp. dried oregano; 1 Tbsp. dried basil; 1 Tbsp. dried thyme; 1 Tbsp. sugar; 1/4 c. fresh parsley, fresh chopped

Servings: persons

4 c. mixed dry beans
1 (No. 10) can tomato sauce
1 Tbsp. garlic powder
1/2 Tbsp. onion powder
1 Tbsp. lite soya sauce
water as needed
1 Tbsp. Italian seasoning
6 lb. dried beans (see instructions)
3 c. olive oil
8 cloves garlic, peeled, mashed and minced
3 yellow onions, peeled and minced
1 large carrot, scraped and finely chopped
1 celery stalk with leaves (remove tough white end, scrape to remove strings and finely chop)
2 Tbsp. balsamic vinegar or red wine vinegar
2 cans crushed tomatoes, seeded and peeled
4 chicken bouillon cubes, dissolved in a minimum of boiling water
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried thyme
1 Tbsp. sugar
1/4 c. fresh parsley, fresh chopped

1
In a pan, heat the oil.
2
Saute the onions until slightly golden.
3
Add the garlic and celery; saute slightly.
4
Bring a gallon of water to a boil.
5
Add the largest beans.
6
Simmer; remove any scum that forms.
7
After about 30 minutes, add the next size of beans.
8
Continue until the split peas and lentils are added.
9
As any skum forms, skim it from the top.
10
Add the oil with onions, garlic and celery.
11
Add the carrots.
12
Add the vinegar and spices. Add the chicken bouillon or stock.
13
Stir frequently, but gently. Add the crushed tomatoes (avoid any seeds).
14
Continue simmering until the beans are soft.
15
At this point, the soup may be served. However, it may be simmered longer until all of the beans cook into a mush.
16
If the soup becomes too thick, it may be thinned with chicken stock or water.
17
Garnish with finely chopped parsley. Serve with crusty bread.

3780

kcal

Calories

290

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 c. mixed dry beans, 1 (No. 10) can tomato sauce, 1 Tbsp. garlic powder, 1/2 Tbsp. onion powder, and more.

Yes, "Italian" Style 15 Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Italian" Style 15 Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions