Try the Hurst 15 bean soup recipe today if you didn’t try it yet. It’s the most inexpensive yet self-stable item. It offers both nutrition and taste at a time.
Take out the beans from the refrigerator and drain the water. Rinse them well using fresh water and keep them aside to warm.
Put your pan on the stove and put vegetable oil .
Add diced onion and minced garlic and saute for 5 minutes at medium heat.
Now add diced celery and carrot to the pan and keep stirring for 5 minutes.
It’s now time to add your 15 beans to the pan and saute them for 5 minutes.
Add 6 cups of water once the beans are mixed with carrot and celery.
Keep them boiling for 10 minutes at medium-high heat.
Decrease the heating level to medium-low and keep simmering the beans for up to 80 minutes.
Now add the remaining elements like parsley, pepper, cumin, oregano, paprika, and salt. Stir properly and mix them well.
Simmer the mixture for another 20 minutes at the same heating level The mixture will begin to be thicker and softer.
Taste whether the salt is perfect. If not, add according to your taste.
Add the apple cider vinegar to the bean soup.
Your soup is ready to serve.
Tips
After refrigerating the leftovers, the soup can taste muted because salt will be absorbed. In this case, you need to add 1 or 2 tsp of more salt while reheating.
Adding 3 tbsp of cornstarch and water can help to thicken the soup.
If you use an airtight jar or container while storing, you can store it for up to 3 days.
Nutrition
Nutrition Facts
Hurst 15 Bean Soup Recipe
Amount per Serving
Calories
297
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.