Is there anything cozier than a big bowl of soup on a chilly day? I don’t think so! But you know what takes it to the next level? When that soup is a seriously satisfying 15 bean soup, and you’ve got a warm, crumbly piece of cornbread just begging to be dunked in. That, my friends, is a meal. A perfect, comforting, stick-to-your-ribs kinda meal.
I remember the first time I made this 15 bean soup cornbread in bowl combo. It was a total experiment! I had a bag of beans I needed to use up, and a craving for something hearty. Honestly? It was love at first bite. The rich, smoky soup with that slightly sweet cornbread… *chef’s kiss*! It’s been a family favorite ever since.
And the best part? It’s so easy to make! I’ve been cooking for years, and I still love a good slow cooker recipe. There’s just something magical about letting the flavors meld together all day. Trust me, this 15 bean soup cornbread in bowl is about to become your new go-to comfort food!
Why You’ll Love This 15 Bean Soup Cornbread in Bowl
Okay, so why should you make this? Well, let me tell you! This isn’t just any soup; it’s a flavor explosion with a side of pure comfort. Seriously, you’re gonna love it!
Hearty and Filling
This soup sticks to your ribs! The beans are packed with protein and fiber, and that cornbread? It just makes it a complete, satisfying meal. You won’t be hungry an hour later, I promise!
Simple Slow Cooker Meal
Who doesn’t love a dump-and-go recipe? Throw everything in the slow cooker, and let it do its thing. It’s almost *too* easy!
Perfect Vegetarian Option
Whether you’re a full-time veggie lover or just trying to eat less meat, this soup is a winner. It’s packed with flavor, so you won’t even miss the meat!
Great for Meal Prep
Make a big batch on Sunday, and you’ve got lunches for the whole week! It stores like a dream and tastes even better the next day. Score!
15 Bean Soup Cornbread in Bowl Ingredients
Alright, let’s talk ingredients! Nothing too fancy here, just good ol’ pantry staples that come together to make magic. You’ll need:
- One 20-ounce package of *15 bean soup* mix. Yep, that’s the star!
- A tablespoon of olive oil. For sautéing goodness.
- One large yellow onion, chopped. Don’t skimp!
- Four cloves of garlic, minced. Because garlic makes everything better.
- Three large carrots, peeled and chopped. Adds sweetness and color!
- Three ribs of celery, chopped. Gotta have that celery flavor.
- Eight cups of vegetable broth. Low sodium is my go-to.
- Two bay leaves. Trust me on this one, they add a subtle depth.
- Spices!: 2 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp sea salt, 1 tsp ground pepper.
- One 15-ounce can of fire-roasted diced tomatoes. Mmm, smoky!
- Two tablespoons of tamari. Adds a little umami.
- One tablespoon of fresh lemon juice. Brightens everything up!
- Four cups of chopped curly kale. Gotta get those greens in!
- Optional toppings: Shredded cheddar cheese, hot sauce, and fresh parsley.
How to Make 15 Bean Soup Cornbread in Bowl: Step by Step
Okay, ready to get cooking? Don’t worry, it’s super easy! Just follow these steps, and you’ll be enjoying a delicious bowl of 15 bean soup in no time. Promise!
Preparing the Beans
First things first, let’s get those beans ready. Pour the 15 bean soup mix into a colander and rinse them really well. Give ’em a good sort, too – you might find a little rock or two hiding in there. Oops! Some people like to soak their beans overnight to help them cook faster, but honestly, I usually skip that step. If you’re short on time like me, just give ’em a good rinse, and you’re good to go!
Slow Cooking the 15 Bean Soup
Now for the fun part! Grab your slow cooker, and let’s load it up. Dump in the rinsed beans, olive oil, chopped onion, minced garlic, carrots, celery, vegetable broth, bay leaves, smoked paprika, chili powder, cumin, oregano, cayenne pepper, sea salt, and pepper. Give it all a good stir, pop the lid on, and set it to high for 6-7 hours. If you’re around, give it a stir halfway through. You’ll know it’s ready when the beans are nice and soft. If they’re still a little firm after 6 hours, just let ’em cook a little longer. No biggie!
Adding the Final Touches
Almost there! Once the beans are soft, stir in the fire-roasted diced tomatoes, tamari, lemon juice, and chopped kale. Cover it back up, and let it cook for another 30 minutes. This gives the kale time to wilt and all those flavors to meld together. Mmm, it’s smelling good, right?
Serving Your 15 Bean Soup Cornbread in Bowl
Okay, taste time! Give the soup a good stir, and have a little taste. Does it need more salt? A little extra chili powder for a kick? Now’s the time to adjust the seasonings to your liking. Once it’s perfect, ladle that delicious soup into bowls, top with some shredded cheddar cheese (if you’re feeling cheesy!), a dash of hot sauce, and a sprinkle of fresh parsley. And of course, don’t forget a big hunk of cornbread for dunking! Enjoy!
Tips for the Best 15 Bean Soup Cornbread in Bowl
Want to take your 15 bean soup to the next level? Here are a few tricks I’ve learned over the years. First, if you *do* have time, soaking the beans definitely shortens the cooking time. Also, don’t be afraid to experiment with the seasonings! A little extra smoked paprika really amps up the smoky flavor. And finally, taste, taste, taste! Adjust the salt and spices until it’s *perfect* for you.
15 Bean Soup Cornbread in Bowl Variations
Okay, so you’ve made the basic recipe, and you’re loving it! Now what? Time to get creative! You could swap out some of the beans – maybe add some lentils or black beans for a different texture. Feeling meaty? Throw in some cooked sausage or shredded chicken. And don’t even get me started on spices! A pinch of chipotle powder gives it a smoky kick, or a dash of Italian seasoning adds a whole new dimension. Have fun with it!
Serving Suggestions for Your 15 Bean Soup Cornbread in Bowl
This soup is a meal on its own, but a few sides never hurt! Obviously, you gotta have cornbread – my favorite is a slightly sweet honey cornbread. A simple side salad with a light vinaigrette also works wonders. Or, if you’re feeling fancy, try some grilled cheese sandwiches for dipping! Yum!
Storing and Reheating Your 15 Bean Soup
Got leftovers? Lucky you! This soup keeps like a champ. Just let it cool completely, then pop it in an airtight container. It’ll last in the fridge for up to 5 days, or you can freeze it for up to 3 months. To reheat, just simmer it on the stovetop or nuke it in the microwave. Easy peasy!
Frequently Asked Questions About 15 Bean Soup
Got questions about making the perfect 15 bean soup? I got you! Here are a few common questions I get asked all the time.
Can I make 15 Bean Soup on the stovetop?
Absolutely! If you don’t have a slow cooker, no worries. Just sauté the onions, garlic, carrots, and celery in a large pot. Then, add the rinsed beans, broth, and spices. Bring it to a boil, then reduce the heat and simmer for about 2-3 hours, or until the beans are tender. Just keep an eye on it and add more broth if needed!
Can I freeze 15 Bean Soup?
You bet! Freezing is a great way to save leftovers for later. Let the soup cool completely, then transfer it to freezer-safe containers or bags. To thaw, just pop it in the fridge overnight or use the defrost setting on your microwave. It’s just as delicious reheated!
What kind of cornbread goes best with 15 Bean Soup?
Ooh, that’s a good one! Honestly, it’s all about personal preference. I love a slightly sweet honey cornbread, but a savory jalapeño cornbread would be amazing too! You can use your favorite recipe or grab a box mix from the store. No judgment here!
Nutritional Information for 15 Bean Soup Cornbread in Bowl
Okay, so you’re probably wondering about the nutritional info, right? Well, here’s the deal: I can give you an estimate, but keep in mind that it’s just that – an estimate! The exact nutrition facts will vary depending on the specific brands and ingredients you use. So, take this with a grain of salt (pun intended!). I’m not providing precise nutritional information, just a general idea of what you’re getting.
Enjoy Your 15 Bean Soup Cornbread in Bowl!
Alright, that’s it! Go make this soup! Seriously, you won’t regret it. And hey, if you try it, leave a comment and let me know what you think! Share a picture, too!
Print
Disgustingly Good 15 Bean Soup Cornbread in Bowl in 1 Hour
- Prep Time: 10 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 40 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This vegetarian 15 bean soup is hearty and flavorful. It is perfect served in a bowl with cornbread.
Ingredients
- 1 20 oz package 15 bean soup mix
- 1 Tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 3 ribs celery, chopped
- 8 cups vegetable broth
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 15 oz can fire roasted diced tomatoes
- 2 Tablespoons tamari
- 1 Tablespoon fresh lemon juice
- 4 cups curly kale, chopped
- Shredded cheddar cheese, for topping (optional)
- Hot sauce, for serving (optional)
- Fresh parsley, for garnish
Instructions
- Rinse and drain beans. Sort and discard any debris.
- Add beans, oil, onion, garlic, carrots, celery, broth, and spices to slow cooker. Cover and cook on high for 6-7 hours until beans soften.
- Once beans are soft, stir in diced tomatoes, tamari, lemon juice, and kale. Cover and cook on high for 30 more minutes.
- Stir and season to taste by adding any additional spices.
- Serve soup in bowls and top with cheese and hot sauce. Serve with cornbread.
Notes
- Storage: Cool soup and transfer to an airtight container. Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 10mg
