15 Bean, 15 Vegetable Soup

This recipe takes our classic mix of bean varieties and pairs them with a delicious herb and spice blend that can be enjoyed year round, but is especially delicious with a load of fresh summer vegetables thrown in.

Prep Time

25 minutes

Cook Time

1 hour 30 minutes



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  • 1- Package Hurst’s® HamBeens® Vegetarian 15 Bean Soup

  • 1/2 cup of each: carrot, green pepper, tomato, onion, zucchini, yellow squash, mushroom, potato, celery, spinach, red pepper, brocolli, sweet potato, asparagus, corn

  • 3-4 cloves chopped garlic

  • 2-3 tablespoons olive oil

  • Salt and pepper to taste

  • 10 cups water

Cooking Directions

  1. The first step is to rinse and sort through the beans. Check for any stones or debris and discard. Then place the beans in a large bowl or pot and cover with 2” of water. Allow to soak overnight or for at least 6-8 hours. After soaking, drain the excess water and place the beans in a large soup pot with 10-12 cups of water. Bring to a rolling boil, then reduce the heat and simmer covered for 45-60 minutes. Check the tenderness of the beans at 45 minutes and continue to cook if still firm.
  2. While the beans are cooking, saute the vegetables in batches (unless you have a HUGE pan) using some of the olive oil to coat the bottom of the pan. When they just become tender, add them to the pot of beans. Repeat until all vegetables (and garlic) are in the soup.
  3. Once the beans are completely tender, stir in Hurst’s Vegetarian Seasoning packet and add salt and pepper to taste. Allow the soup to simmer for at least another 15 minutes prior to serving.
  4. Serve hot with a loaf of crusty bread… Enjoy! This recipe is also delicious as a chilled soup.