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Country Style 15 Bean Soup Made From Scratch

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a white bowl full of 15 bean soup with Basil leaves tucked in on the top

Our made from scratch 15 Bean Soup recipe features a different cut of meat. We use country style ribs on the bone for added flavor and goodness. The bone creates that bone broth rich flavor.

Ingredients for 15 Bean Soup

  • 1 bag (14 oz.) of dried multi-bean soup blend, like this brand on Amazon
  • 2 Tbsp. extra virgin olive oil
  • 2 lbs. country style ribs
  • 2 large celery stalks, chopped small
  • 1 large carrot, chopped small
  • 1 medium sweet onion, chopped small
  • 3-4 cloves of garlic, minced
  • Salt and pepper to taste
  • 2 whole Bay leaves
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp dried parsley
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp Herbes de Provence or Italian seasoning
  • 2″ of Parmesan rind
  • 3 Tbsp. fresh Basil leaves, chopped
15 Bean soup blend displayed on a large wooden spoon
12 fresh herbs pictured

How to soak peas or beans. Anytime you are cooking dried peas or beans in a recipe, you will want to soak them overnight in water before using them the next day.

Quick Soak method: rinse peas or beans under cold water in a colander. Place in a pot and cover with water. Bring to a boil and turn off the heat. Let sit for one hour then drain and use the peas or beans in your recipe.

Bean soup served in a small crock and a spoonful in close view

More Soup Recipes To Try

How To Make Country Style 15 Bean Soup

Begin by soaking your beans overnight to prepare for the next day or use the quick soak method above.

Into a large Dutch oven, like this one, add olive oil and turn onto a medium heat. Season your country style ribs with salt and pepper, to taste and add to the oil in the Dutch oven. Sear on both sides turning with tongs for about 6 or 7 minutes per side. Remove the ribs to a plate and set aside.

Now add, into your Dutch oven, the rest of the olive oil, prepared celery, carrot, onion and garlic. Season with salt and pepper to taste and stir to combine. Cook, stirring occasionally until the vegetables soften. This should take about 4 or 5 minutes.

Now add the ribs back on top of the cooked vegetables.

Drain the beans and add those on top of the meat and veggies. Then pour in the chicken broth or water if using that. Add in the bay leaves and dried herbs. Stir to combine.

Turn the heat up to medium-high and allow the mixture to come to a full roiling boil. Then immediately reduce the heat to just under medium so the soup simmers for about an hour and a half or until the country style ribs fall off the bone and the beans are tender but not mushy.

Remove the Dutch oven from the heat. Using a large slotted spoon or tongs, remove the bones from the soup. Pull any meat off the bones which may not have fallen off and shred using two forks. Return the meat to the pot.

Finally stir in the chopped fresh Basil just before serving.

printable recipe below

two white bowls filled with bean soup with a sprig of basil on top

Our 15 bean soup recipe is filled with protein and rich made from scratch flavors. Just add a spoon and enjoy your meal.

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Crockpot Taco Soup. It’s really a dump soup, super easy recipe.

Southern Style Cabbage Soup

Creamy Corn Chowder with Potatoes & Ham

Yield: 8

Country Style 15 Bean Soup Recipe

Bean soup served in a Crock
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1 bag (14 oz.) of dried multi-bean soup blend, like this brand on Amazon
  • 2 Tbsp. extra virgin olive oil
  • 2 lbs. country style ribs
  • 2 large celery stalks, chopped small
  • 1 large carrot, chopped small
  • 1 medium sweet onion, chopped small
  • 3-4 cloves of garlic, minced
  • Salt and pepper to taste
  • 2 whole Bay leaves
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp dried parsley
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp Herbes de Provence or 2 Tbsp. Italian seasoning
  • 2″ of Parmesan rind
  • 3 Tbsp. fresh Basil leaves, chopped

Instructions

Begin by soaking your beans overnight to prepare for the next day or use the quick soak method above.

Into a large Dutch oven, add olive oil and turn onto a medium heat. Season your country style ribs with salt and pepper, to taste and add to the oil in the Dutch oven. Sear on both sides turning with tongs for about 6 or 7 minutes per side. Remove the ribs to a plate and set aside.

Now add, into your Dutch oven, the rest of the olive oil, prepared celery, carrot, onion and garlic. Season with salt and pepper to taste and stir to combine. Cook, stirring occasionally until the vegetables soften. This should take about 4 or 5 minutes.

Now add the ribs back on top of the cooked vegetables.

Drain the beans and add those on top of the meat and veggies. Then pour in the chicken broth or water if using that. Add in the bay leaves and dried herbs. Stir to combine.

Turn the heat up to medium-high and allow the mixture to come to a full roiling boil. Then immediately reduce the heat to just under medium so the soup simmers for about an hour and a half or until the country style ribs fall off the bone and the beans are tender but not mushy.

Remove the Dutch oven from the heat. Using a large slotted spoon or tongs, remove the bones from the soup. Pull any meat off the bones which may not have fallen off and shred using two forks. Return the meat to the pot.

Finally stir in the chopped fresh Basil just before serving.

Serve and enjoy!

Notes

Prep time does not include soaking the beans overnight.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 383Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 16gCholesterol 110mgSodium 313mgCarbohydrates 9gFiber 3gSugar 3gProtein 32g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

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