A rich and hearty 15 Bean Soup that can be made with ham, sausage, kielbasa, or without any meat to make it vegetarian. It’s a delicious meal that only requires a good piece of crusty bread to complete. No soaking required.
In a stock pot over medium high heat, add the olive oil and meat. Cook until meat is browned and some of the fat is rendered. If making vegetarian, just add oil into the pan and continue to step 2.
Add the onions and cook until softened, about 5 - 8 minutes. Add the garlic and cook until fragrant, about 30 seconds or so.
Add the carrots, celery, beans, salt, pepper, thyme, oregano, and bay leaves. Give it a stir to wake up the seasonings.
Pour in the stock and water. Stir, bring to a boil, then cover. Lower heat to a simmer. Simmer for about 1 ½ - 2 hours, stirring occasionally. You may find the beans are cooked after 90 minutes. Because some beans are bigger and thicker, you may need to simmer a little bit longer.
You can top with some grated Parmesan or Romano cheese. Serve with crusty bread for a hearty meal.
Notes
You may find a package of 15 bean mix or a mix with more or less number of beans included. It’s fine. Just don’t use the seasoning packet included in mix as we are going to make this taste amazing without it.This soup freezes well.