15 Bean Soup Mix Recipe with Spanish chorizo
A good 15 bean soup mix recipe is one of the best ways to turn a humble package of beans into a hearty, budget-friendly meal. Smoky Spanish chorizo, olive oil, bay leaves, and vegetables—no overnight soaking required.
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Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 6 ounces diced Spanish chorizo, NOT Mexican chorizo
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 small carrots, diced
- 4 stalks celery, diced
- 1 pound bag 15 bean soup mix, remove spice packet and rinse the beans
- 8 cups water
- 2 bay leaves
- 1 large bunch Tuscan kale, chopped
- 2 tablespoons chopped sage
- 1 Lemon, for squeezing
Instructions
- Heat oil in a large, heavy-bottomed pot over medium heat. Add 6 ounces chopped chorizo and cook until crisped, about 10 minutes.
- Add 1 chopped onion, 4 cloves chopped garlic, 3 sliced carrots, and 4 sliced celery stalks and cook until vegetables are softened and translucent.
- Add 1 pound bag beans the spice packet, 8 cups water, and 2 bay leaves and bring to a boil. Reduce heat to low and simmer, covered, until beans are tender, about 2 hours.
- Add 1 bunch chopped kale and 2 tablespoons chopped fresh sage and season with salt and pepper. Cook a few minutes more until kale has softened. Serve with lemon wedges for squeezing over the top.
Notes
- The "Creamy" Secret: If you prefer a thicker, heartier broth, take a potato masher or an immersion blender and crush a small portion (about 1 cup) of the beans against the side of the pot near the end of cooking.
- The Acid Finish: Don't skip the lemon! The brightness of the citrus cuts through the heavy starch of the beans and the richness of the chorizo.
- The Spice Packet: Many 15-bean mixes come with a "ham flavor" packet. I like to use it for a quick and easy flavor booster but you can skip it and just add extra salt.
- Spanish Chorizo vs. Mexican: Unlike the raw Mexican variety, Spanish chorizo is dry cured. Look for it in the specialty cheese section of your grocery store.