Mean Soup Recipe

Mean Soup Recipe

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Hey everyone! Just made this soup and am over-the-moon happy that I did! It is PERFECT for this cold weather here on the East coast! I have already shared the recipe with friends. Being a vegetarian has always come naturally to me, but this soup reminds me of how fun and exciting vegetarian meals can be. With each spoonful, you can feel how healthy it is. Big big fan! Stay warm! xoxo

This recipe is delicious!! Works with lime as well, in a pinch. That being said, I would definitely double the recipe for a family of four unless you are serving with another dish. My kids each devoured around 2 cups each. Thanks for posting!

Delish! I whipped this up very quickly on a Sunday night using canned beans and store-bought broth and have been enjoying it for lunch all week. Mine does not look nearly as enticing as the photos but the flavor is great. In order to simplify I just used an immersion blender in one side of the soup pot, which worked just fine. Will definitely keep this in my lunch rotation!

I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

This was delicious. We are making it again tomorrow! I am wanting to move toward eating more plants and maybe even vegetarian or vegan eventually, so thanks for your recipes! They help me figure out what to eat, especially because I have some food allergies that further limit my options. My husband decided to stir the soup at the end with a big sprig of rosemary and that kicked it up a notch (which was surprising to me!). Thanks so much for sharing!

Hi Karly,I would recommend soaking the dried beans overnight and cooking up a batch of the beans separately before making this soup. Serious Eats has a good recipe/guide for cooking dried beans: -to-cook-dried-beans.html-L

I made this soup tonight with Rancho Gordo Marcella beans. It was delicious and simple. I used as much broth as I could from the beans and some additional store bought veggie broth to top it off. It was still perfect. It goes well with some homemade focaccia!

**Made this and it was delicious! I substituted red chard for the kale & browned the chopped up stalks with the carrots and onion first. Then added the rough chopped chard at the end just like the kale. Love what the blending did with half the soup. Also added 1 more can of beans to the Dutch oven after creaming the first half in the blender just for a little more texture. Yum!

Amazing soup! This will be my go-to white bean soup from now on. Very impressed with the rich flavours (I snuck in some peppercorns when I sautéed the veg) :-) Thank you for such a great recipe.

For a vegetarian version, instead of creaming half the soup in a blender add some parmesean rinds with the navy beans and let it simmer 10 to 15 minutes before adding the kale. Final seasoning should only require pepper.

Hi, thanks for this recipe. The soup was delicious. I used fresh local (Vermont) spinach, rather than CA kale, adding the spinach at the end of the cooking so it stayed vibrant. The lemon is a perfect finishing touch.

Thank you form the recipe; it is very good. I like that the soup is very flavorful, creamy without using cream and the vegetables have great texture as they do not get over cooked, due to the short cook time, since the beans are precooked.

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Of course, this 15 bean soup can be vegetarian, or you can use a different meat. We did bacon, and I have ideas for making 15 bean soup with sausage, kielbasa, ham hocks, or chicken below for you too.

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

I bought these beans on a whim and searched google for a good recipe to go with it. Thank you for having one! So delicious, it does not disappoint! Skipped the Parmesan cheese but I had some homemade tomatillo salsa that I mixed in! YUM

Soaking navy beans for ham and bean soup is optional, however doing so greatly reduces the cook time. I did a side-by-side slow cooker test and found that the overnight-soaked navy beans slow cooked perfectly in 6 hours. The unsoaked beans took closer to 9 hours in the slow cooker. So, that's a pretty big difference to take note of when you're planning your soup strategy.

Start the soup. Add the beans, bone, onion, celery, garlic, thyme, salt, and pepper to the slow cooker. Add enough water or broth to cover the ingredients by at least an inch. Cook on low 6 hours (for soaked beans) or 9 hours (for unsoaked beans).

Simmer. Once the soup has come to a boil, cover it with a loose fitting lid and reduce the heat to a simmer. Cook for 2 to 3 hours, stirring occasionally and adding more water as needed.

I'm always up for a nosh of homemade French bread with ham and bean soup. I'll take it straight from the loaf or toasted and slathered with melted butter. The sweetness of cranberry walnut bread also complements the savory ham in the soup. Cornbread or cornbread muffins are always welcome and, if I'm honest, a first choice. It's so Southern and so crave worthy! 2b1af7f3a8