How to Make 15 Bean Soup
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Serves 6
1 tablespoon light olive oil
1 large onion, diced small
1 leek, diced small
2 carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced fine
2 tablespoons tomato paste
1 teaspoon dry thyme
2 teaspoons dry basil
1 bag 15-Bean Soup, soaked 8 hours (do not use seasoning packet)
8-10 cups *Ham Bone Stock
2 cans (15 oz.) diced tomatoes, undrained
1 bag fresh spinach
Salt and pepper to taste
4 green onion tops for garnish (optional)
shaved parmesan cheese for garnish (optional)
Heat a large pot over medium heat for 1 minute. Add the onion, leek, carrots and celery and sauté for 2 minutes to give them some color. Add the tomato paste and sauté for 2-3 minutes. Add the thyme, basil, and drained beans and sauté for 1 minute. Add the stock and bring to a simmer. Reduce heat to the lowest setting and cover, leaving a small opening in the lid. Simmer for 1 ½ to 2 hours: stirring every 30 minutes. Add the tomatoes and spinach and simmer for 2 minutes. Season to taste with salt and pepper.
*If you do not have ham stock, add 8-10 cups water and a ham bone to the soup. Simmer for 5 minutes on high and skim off any scum that surfaces. Lower the heat to simmer for 1 ½ to 2 hours.
Enjoy, Chef Mike Monahan – Chefs USA
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