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15 Bean Soup Recipe

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This recipe for 15 Bean Soup, by , is from The Mastrario Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Mastrario


1 (1 lb) bag of regular 15 bean soup mix
or Cajun 15 bean soup mix
1 large onion, chopped
4 garlic cloves, minced
1 (15-30 ounce) can whole tomatoes, crushed
3 stalks celery, leaves included, chopped
2-3 ham hocks, with meat still on it or
1 ham bone, with meat still on it
1 tablespoon dried parsley
1 teaspoon dried rosemary
1 teaspoon black pepper salt
2 tablespoons olive oil

Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
Add oil to pot. Sauté your ham hocks, onion, and celery until tender. Next add garlic and sauté 2 minutes more.
Add your beans and cover with water.
Add tomatoes with the juice, parsley, rosemary, black pepper, and salt. Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 2 1/2 hours or until all the sizes of the beans are tender.
During the last 15 minutes of cooking, add the flavor package that comes with the beans.




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