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With fall-like temperatures all week, this 15 Bean Soup should be simmering on your stovetop.

  • Writer: Sara Vanden Berge
    Sara Vanden Berge
  • Oct 16, 2022
  • 1 min read

As soon as The Husband saw this week’s forecast called for rain and chilly temps, he announced that a piping hot bowl of 15 Bean Soup sounded good.


And since I love it too, there was no reason to argue.


So a bag of Hurst’s HamBeens 15 Bean Soup was added to my grocery list, and on Sunday, a big pot sat simmering on my stovetop.

HERE’S WHAT YOU’LL NEED


1 bag of 15 Bean Soup

I cup chopped onion


1 14.5-oz can diced tomatoes

1 tsp chili powder


Juice of 1 lemon


1-2 gloves minced garlic


Optional: one pound of ham or ham hocks.


You’ll find the recipe on the back of the package, and although it says that ham is optional, I wouldn’t dream of making a pot without it. That’s the best part!


There is a traditional recipe that calls for soaking the beans overnight, but I am rarely that organized so I stick with the quickcook version.


Make sure to serve this with a big pan of cornbread, and if you like a little extra spice like I do, add a few jalapeno slices to your bowl!





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