15 BEAN SOUP with Mini Meatballs

15 BEAN SOUP with Mini Meatballs http://hurstbeans.com/system/images/200/original_15_BS_meatballs.jpg
  • Home_15_bs_meatballs

We get a lot of requests from people looking for new ways to shake-up their traditional recipes. If you find yourself stuck making the same thing, the same way, over and over again this winter, try this recipe for 15 BEAN SOUP® with Mini Meatballs! These beans and bite sized meatballs were cooked slow and low overnight in a Dutch oven, but a crock pot would work just as well. Be sure to brown the meatballs in a pan to ensure they hold together during the slow cooking process. Serve with some crusty bread and you’ve got a complete comfort-food meal the whole family will love!

Cook Time
Kitchen Time
Servings 12


  • 1 bag Hurst’s HamBeens 15 BEAN SOUP®
  • 1 large white onion, diced
  • 1 cup chopped carrot (cut into 1/4” rounds)
  • 1/2 cup finely chopped celery
  • 64 oz. chicken stock
  • 1 can diced tomatoes (try fire roasted if available!)
  • 1 tbsp. Italian seasoning
  • Approximately 60 mini meatballs (See below for recipe. You could also buy a package of frozen meatballs, but they wouldn’t be as good of course!)
  • 2 Cups water
  • Salt and pepper to taste
  • Mini Meatball Recipe (makes approximately 60)
  • .75 lb. ground sirloin
  • .75 lb. ground Italian sausage (not in casing)
  • 2 tbsp. Italian seasoning
  • 1 cup plain bread crumbs
  • 1 cup grated parmesan cheese
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. garlic powder
  • Pinch of salt and pepper
  • 2 tbsp. butter (for browning)

Cooking Directions

  1. Preheat oven to 300º.
  2. Rinse and sort through the dry beans, check for any unwanted debris and discard. (This recipe does not require a soak of the beans, just add them right into the pot in step below!)
  3. Using the Dutch oven with some remaining butter/fat from cooking the meatballs, turn heat to medium-high and add the onion, carrots, and celery. Cook for 5 minutes, then add the chicken stock & water. Using a spoon, scrape all of the brown bits stuck to the bottom of the pot.
  4. Add the meatballs, rinsed beans, and Italian seasoning (NOT tomatoes yet!). Bring the pot to a slow boil, then cover with the lid and place in oven.
  5. Cook for 4-5 hours, stirring occasionally. (If cooking longer or overnight, reduce heat to 225º and you can leave in the oven for up to 8-10 hours.)
  6. Remove from oven and add diced tomatoes (with juices).
  7. Cook for additional 3o minutes, then keep hot until ready to serve.

Cooking Tips

  • Frozen meatballs would work too, just add at to the pot at the same time as the beans.
  • For a healthy addition, try adding chopped spinach or kale.