Introduction
There’s something magical about a bowl of hearty, comforting soup. It warms you up on chilly days and feels like a hug in a bowl. For me, nothing beats the rich flavors and textures of a well-made bean soup. I discovered the Hurst 15 bean soup recipe a few years ago, and it quickly became a staple in my kitchen. Whether I’m cooking for my family or meal prepping for the week, this recipe never disappoints.
I stumbled upon Hurst beans at my local grocery store. The colorful mix of beans caught my eye, and the promise of a wholesome, flavorful dish made me curious. After trying it once, I was hooked. This soup is incredibly versatile—perfect for vegetarians, meat-lovers, or anyone craving a Cajun-inspired kick. Plus, it’s packed with nutrients that make it a guilt-free choice for health-conscious eaters.
Why You’ll Love This Hurst 15 Bean Soup Recipe
This Hurst 15 bean soup recipe has earned its spot as one of my all-time favorites for several reasons. First, it’s easy to prepare. Even if you’re new to cooking, you can whip up a pot without much hassle. Second, it’s nutritious. Beans are full of fiber, protein, and essential vitamins. If you’ve ever wondered, “Is 15 bean soup healthy?” the answer is a resounding yes. It’s a great way to fuel your body while enjoying a delicious meal.
Another reason I love this recipe is its adaptability. Whether you’re looking for a vegetarian 15 bean soup or something heartier with chicken, this dish can be customized to fit your preferences. I often get asked, “Can you make it vegetarian?” Absolutely! Simply skip the meat and load up on veggies. Or, if you’re in the mood for a protein boost, try making 15 bean soup with chicken. The possibilities are endless.
Let’s talk about the seasoning packet that comes with Hurst beans. The Hurst seasoning packet recipe adds a savory depth to the soup that’s hard to beat. But here’s the best part—you can tweak it. If you prefer a milder flavor, use half the packet. Want more spice? Add Cajun seasoning for a Cajun 15 bean soup recipe twist. It’s all about making it your own.
For those keeping an eye on calories, this soup is a winner. A serving of calories in 15 bean soup vegetarian is surprisingly low, especially when you skip heavy ingredients like sausage or bacon. It’s filling yet light, making it ideal for lunch or dinner. Plus, it’s family-friendly. My kids love it, and so do my friends who stop by for a casual meal.
Ingredients You’ll Need
Now that you know why this Hurst 15 bean soup recipe is a must-try, let’s talk about what goes into it. The base recipe is simple and relies on just a few key ingredients:
- A package of Hurst 15 bean mix (includes a variety of dried beans)
- Onion, garlic, and celery for flavor
- Diced tomatoes for a tangy kick
- Vegetable or chicken broth for liquid
- The included Hurst seasoning packet recipe
That’s it! With these basics, you’re ready to cook. Of course, you can always add extras to suit your taste. Here are some ideas:
- For a heartier version: Throw in cooked chicken or smoked sausage.
- For a vegetarian option: Use vegetable broth and skip the meat entirely.
- For a Cajun twist: Add hot sauce, cayenne pepper, or Cajun seasoning.
If you’re using a pressure cooker, this recipe becomes even quicker. The 15 bean soup pressure cooker method cuts down cooking time significantly, making it perfect for busy days. Alternatively, you can slow-cook it for hours to develop deeper flavors. Either way, the result is a rich, satisfying soup that everyone will enjoy.
One thing I love about this recipe is how forgiving it is. Forgot an ingredient? No problem. Want to swap out the Hurst seasoning packet? Go ahead. Use your favorite spices instead. This flexibility makes it easy to tailor the soup to your dietary needs or taste preferences.
In the next section, we’ll dive into step-by-step instructions for making this delicious dish. Whether you’re a seasoned cook or a beginner, you’ll find the process straightforward and rewarding. Get ready to fall in love with this comforting classic!
Step-by-Step Instructions for Making Hurst 15 Bean Soup
Alright, let’s roll up our sleeves and dive into the nitty-gritty of making this hearty Hurst 15 bean soup recipe. Whether you’re someone who likes to simmer things low and slow or prefers a quick pressure cooker method, I’ve got you covered. And by the way, if you’re looking for more soup inspiration, check out this busy day soup recipe—it’s another favorite of mine.
Traditional Stovetop Method
Let’s start with the classic stovetop approach. It’s the OG way to make this soup, and honestly, there’s something meditative about standing over the pot and letting the flavors meld together. First things first: soaking the beans. I know it sounds like a hassle, but trust me, it makes a world of difference. You can either do an overnight soak (just toss the beans in a bowl with water and leave them on the counter) or use the quick-soak method. To quick-soak, boil the beans for two minutes, then turn off the heat and let them sit for an hour. Either way works!
Once your beans are soaked, it’s time to get cooking. Start by sautéing some diced onion, garlic, and celery in a large pot with a bit of olive oil. Funny enough, I always think of this as the “scented candle moment” because the aroma that fills the kitchen is unreal. Next, add your soaked beans, diced tomatoes, broth (I usually go for vegetable broth, but chicken broth works too), and the seasoning packet. Bring everything to a boil, then reduce the heat and let it simmer for about 2-3 hours. Stir occasionally to prevent sticking, and don’t be afraid to taste-test as you go—you might want to adjust the seasonings.
Pro tip: If you feel like the soup needs a little extra oomph, try adding a splash of apple cider vinegar or a pinch of smoked paprika. These small tweaks can elevate the flavor profile without overpowering the dish. Plus, they’re great tricks to have up your sleeve when someone asks, “How do I make my 15 bean soup spicier?” Easy answer: spice blends like Cajun seasoning or a dash of hot sauce.
Using a Slow Cooker
Now, if you’re all about hands-off cooking, the slow cooker is your best friend. I love using this method when I’m juggling a million things at once—or when I just want to come home to a house that smells amazing. The process is similar to the stovetop method, but with fewer steps. After soaking the beans (yes, you still need to soak them!), toss everything into the slow cooker. This includes the veggies, broth, seasoning packet, and any extras you’re craving, like smoked sausage or diced carrots.
Cook it on low for 8-10 hours or on high for 4-6 hours. Here’s the thing about slow cookers: they do wonders for developing deep, rich flavors. The longer it cooks, the better it tastes. Oh, and if you’re wondering about other beans, like hurst beans slow cooker great northern beans, you can absolutely mix and match. Adding a handful of those creamy white beans gives the soup an even heartier texture.
Side note: If you’re a fan of soups with a thicker consistency, mash a few spoonfuls of the cooked beans against the side of the pot before serving. It’s a little trick I picked up from my grandma, and it works like magic. Speaking of thick soups, you should definitely try this Outback Steakhouse potato soup recipe sometime—it’s ridiculously creamy and comforting.
Pressure Cooker Method
If you’re short on time but still want that soul-warming goodness, the 15 bean soup pressure cooker method is where it’s at. This is perfect for busy weeknights when you don’t have hours to spare. Start by soaking the beans (yes, even in a pressure cooker, soaking helps them cook evenly). Then, sauté your onions, garlic, and celery right in the pressure cooker pot using the sauté function. Once they’re soft and fragrant, add the rest of your ingredients: beans, broth, tomatoes, and seasoning packet.
Lock the lid, set the pressure cooker to high, and let it do its thing for about 30-40 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before opening the lid. Boom—soup’s ready! The beauty of this method is that it cuts down cooking time significantly while still delivering bold, satisfying flavors. Honestly, it’s almost unfair how easy it is.
One thing I love about pressure cookers is their versatility. For example, if you want to whip up a cajun 15 bean soup recipe, just toss in some Cajun seasoning along with the other ingredients. Or, if you’re feeling adventurous, why not experiment with turning it into a 16 bean soup recipe? Simply add a cup of chickpeas or black-eyed peas to the mix. The possibilities are endless.
Flavor Variations to Try
Here’s the fun part: customizing your soup to suit your mood or cravings. Let’s say you’re hosting a dinner party and want to impress your guests. Why not serve a cajun 15 bean soup recipe? Add sliced andouille sausage, a generous sprinkle of cayenne pepper, and a drizzle of Louisiana-style hot sauce. Trust me, it’ll be a hit. Spice lovers will thank you.
On the flip side, if you’re aiming for something milder, focus on enhancing the natural sweetness of the vegetables. A grated carrot or a handful of chopped bell peppers can add a subtle sweetness that balances the savory notes. And don’t forget about herbs! Fresh thyme or rosemary can take your soup to the next level. By the way, if you’re looking for another veggie-packed option, this Amish snow day soup recipe is packed with wholesome goodness.
For those who love experimenting, consider throwing in unique ingredients like kale, quinoa, or even wild rice. If you’re curious about incorporating wild rice, this Byerly’s wild rice soup recipe has some killer tips. Adding these elements not only boosts nutrition but also keeps things interesting. Who said bean soup had to be boring?
Lastly, let’s talk about leftovers. This soup tastes even better the next day because the flavors continue to develop. Store it in an airtight container in the fridge for up to four days, or freeze portions for future meals. Pro tip: label your freezer containers so you don’t end up playing the “What is this and how old is it?” game later.
In summary, whether you’re whipping up a vegetarian version, tossing in some chicken for extra protein, or going all-out Cajun, this Hurst 15 bean soup recipe is endlessly adaptable. So grab your ingredients, choose your cooking method, and get ready to enjoy a bowl of pure comfort.
Tips for Serving and Storing Your 15 Bean Soup
Okay, so you’ve made the soup—now what? Trust me, how you serve and store this Hurst 15 bean soup recipe can make all the difference. Let’s start with serving. I always say presentation matters, even if it’s just soup. A sprinkle of fresh parsley or a dollop of sour cream can take your bowl from “meh” to “wow.” And don’t forget about texture! Crushed tortilla chips or croutons add a satisfying crunch that contrasts beautifully with the creamy beans.
By the way, if you’re hosting a dinner party (or just want to feel fancy), pair your soup with some crusty garlic bread or a side salad. Funny enough, my favorite pairing is actually cornbread—it’s like peanut butter and jelly for savory dishes. The sweetness of the cornbread balances out the earthy, hearty flavors of the soup. Honestly, it’s a match made in comfort food heaven.
Now, let’s talk leftovers because, let’s face it, this recipe makes a ton. First off, don’t panic—this soup freezes like a dream. Portion it out into smaller containers (I use mason jars) and label them with the date. Here’s the thing: frozen soup can last up to three months without losing flavor. Just make sure to leave some headspace in the container to account for expansion as it freezes.
When reheating, you’ve got options. If you’re using the stovetop, warm it over low heat and stir occasionally to prevent scorching. For microwave lovers, zap it in 30-second intervals, stirring in between. Pro tip: Add a splash of broth or water before reheating if the soup seems too thick. Beans tend to soak up liquid as they sit, so this little trick keeps everything nice and saucy.
Here’s something cool—I sometimes pack individual portions in my lunchbox for work. It’s not only convenient but also super nutritious. Speaking of which, ever wondered about the calories in 15 bean soup vegetarian? On average, a cup clocks in at around 200-250 calories, depending on your ingredients. That’s a lot of fiber and protein packed into one satisfying bowl.
One more thing: if you’re someone who likes meal prep, this soup is a lifesaver. Cook a big batch on Sunday, divvy it up, and boom—you’ve got lunches ready to go for the week. Plus, the flavors improve over time. Seriously, day two is almost always better than day one. It’s like the soup version of wine—it gets better with age.
Frequently Asked Questions (FAQ)
I know cooking can bring up a lot of questions, especially when you’re trying something new. To save you some Googling, here are answers to some common queries about the Hurst 15 bean soup recipe.
- How many calories are in vegetarian 15 bean soup?
On average, a one-cup serving has about 200-250 calories. This number can vary slightly based on the type of broth used and any additional ingredients like veggies or spices. But overall, it’s a nutrient-dense option that’s filling yet light. - Can I use dried beans instead of pre-packaged ones?
Absolutely! While the Hurst mix comes with its own seasoning packet, you can easily recreate the magic by mixing your own blend of dried beans. Just be mindful of soaking times, as different beans may require longer prep. - What makes the hurst seasoning packet special?
The seasoning packet is a game-changer—it adds a rich, savory depth that enhances the entire dish. Think of it as the secret sauce. But if you’re feeling adventurous, tweak it or swap it out entirely with your favorite spice combos. - Is it possible to skip soaking the beans?
Technically, yes, but I wouldn’t recommend it. Soaking helps reduce cooking time and ensures the beans cook evenly. Without soaking, you might end up with crunchy centers or uneven textures. Trust me; it’s worth the extra step. - How does 15 bean soup compare to 16 bean soup?
Not much, honestly. Both are hearty, flavorful, and packed with nutrients. The main difference lies in the variety of beans included. Some brands toss in an extra bean type, but the overall taste and texture remain pretty similar. - Can I make this soup spicier?
Yes, absolutely! Try adding Cajun seasoning, red pepper flakes, or a dash of hot sauce for heat. If you’re aiming for a Cajun 15 bean soup recipe, smoked paprika and cayenne pepper are great additions. - What vegetables work best in this soup?
Classic choices include onions, celery, carrots, and bell peppers. But feel free to experiment! Spinach, kale, zucchini, or even sweet potatoes can add unique twists while keeping things wholesome. - How long does leftover soup last in the fridge?
You’re good for about 3-4 days if stored properly in an airtight container. After that, freeze it to extend its life. Just remember to reheat thoroughly before eating. - Can I use chicken instead of sausage?
Definitely! Shredded chicken pairs beautifully with the beans and spices. Check out tips for making a 15 bean soup with chicken in the earlier sections. - Why is my soup too salty?
This usually happens if the broth or seasoning packet contains high sodium levels. Next time, opt for low-sodium broth and adjust seasonings gradually. You can also dilute overly salty soup with a bit of water or unsalted stock.
If you’re craving more inspiration, check out our collection of soups, stews, and chili recipes. There’s no shortage of ideas to keep your meals exciting!
Final Thoughts
Look, there’s nothing quite like sitting down to a steaming bowl of Hurst 15 bean soup. It’s comforting, versatile, and downright delicious. Whether you stick to the classic recipe or jazz it up with your own spin—like turning it into a Cajun 15 bean soup recipe—you really can’t go wrong. Experimentation is half the fun, after all.
So grab your apron, get creative, and most importantly, enjoy the process. Food isn’t just fuel; it’s a way to connect—with others, with yourself, and with traditions. Give this recipe a shot, then drop me a line to share how it turned out. Happy cooking!
hurst 15 bean soup recipe
Ingredients
Equipment
Method
- Soak the beans overnight or use the quick-soak method (boil for two minutes, then soak for 1 hour).
- In a large pot, sauté diced onion, garlic, and celery in olive oil until soft.
- Add the soaked beans, diced tomatoes, broth, and the seasoning packet to the pot.
- Bring to a boil, then reduce heat and simmer for 2-3 hours, stirring occasionally.
- Optionally, add a splash of apple cider vinegar or smoked paprika for extra flavor.
- (For slow cooker method) After soaking, combine all ingredients in the slow cooker; cook on low for 8-10 hours or high for 4-6 hours.
- (For pressure cooker method) After soaking, sauté veggies in the pressure cooker, add all ingredients and lock the lid. Cook on high for 30-40 minutes, then allow to release pressure naturally for 10 minutes.
- Serve hot and garnish with parsley, sour cream, or tortilla chips as desired.