Best Barbecue 15 Bean Soup Recipes

BARBECUE BEAN SOUP

Steps:

• Hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated)
• Add all ingredients to slow cooker except pasta. (If using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.).
• Stir mixture.
• Cover and cook on low for 10 hours or until beans are tender. Add pasta, if desired, in the last 15-30 minutes of cook time.

OLD FASHIONED 15 BEANS COWBOY STYLE

Steps:

• For all cooking methods, after soaking beans, drain. All cooking times will vary
• by how soft the beans are when you start this recipe. Adapt by testing the beans for softness.
• Stovetop:
• Heat oil and add the garlic to a large deep sauce pot and saute, stirring occasionally, until garlic just softens around 3 minutes. ( If you like onions use them at this step also,)
• Stir in the 2 cups of chicken stock reserved bacon or ham, and beans.
• Bring to a boil, then reduce heat to low to simmer.
• Stir in ketchup, brown sugar, honey, molasses, mustard, and vinegar. Add the beans.
• Simmer the sauce with beans on low heat for 2 to 3 hours, stirring occasionally until the sauce thickens.
• Add the cooked meats and simmer on low heat (any kind of meats you prefer around 30 minutes before the sauce and beans are cooked) same directions for all cooking methods.
• Note: if beans start to dry out add more broth of water.
• For other cooking methods:
• You can transfer all ingredients to a slow cooker on low heat which takes 8 to 10 hours or on high 4 to 6 hours depending on how soft your beans were from soaking. Test them and continue cooking until beans are cooked all the way.
• The oven will take around 2 1/2 hours at 350 degrees, ( cooked in a large greased deep casserole dish) just keep testing the beans to see if they are softened and if the sauce is thick but not dry, add more water if needed or chicken stock.
• These can also be done in an instant pot following the instructions in the manual for pressure cooking.
• Serve as a side dish with your favorite style of barbecue food. IE: Barbecued Chicken, corn on the cob, and Texas garlic toast.

BARBECUE 15-BEAN SOUP

Steps:

• Set aside the soup mix seasoning packet and put the beans in a large colander.
• Pick through the beans to remove any debris, then rinse under running water.
• Put the beans in the slow cooker, cover them with water, and soak for 8 hours.
• Pour the beans back into the colander, discarding the used water, and rinse under running water.
• Return the beans to the slow cooker and add 1 quart of fresh water.
• Add the barbecue sauce and chopped onions, stirring to mix.
• Cover and cook on low 10 hours or until beans are tender.
• An hour before the soup is done, add the seasoning packet and stir.
• Just before serving the soup, season it with salt and pepper.

VEGETARIAN 15-BEAN SOUP

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
• Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

15-BEAN SOUP WITH SMOKED PORK AND GREENS

Steps:

• Place bean mixture into a large bowl and cover with water by a couple of inches. Soak 8 hours or overnight. Alternately, put them in a pot and cover with water by a couple of inches. Bring to a rapid boil for 3 minutes. Cover, turn off heat and let sit for one hour. Drain water and rinse.
• Place soaked bean mixture in a large pot or Dutch oven with 1 quart of the water, the pork hocks, thyme sprigs, bay leaves, and crushed red pepper. Bring to a boil, cover partially. Reduce to a simmer and let cook until beans are just tender, 1-1½ hours. If using lentils, they will mostly disintegrate and thicken into the liquid. If soup seems too thick, add some more of the water.
• Add onion, celery, garlic, and paprika to the pot. Stir in, then continue to simmer very gently for another 15 minutes. Stir in greens and continue cooking another 5-10 minutes.
• Turn off the heat. Fish out the hocks with a long pair of tongs or a skimmer. Go ahead and remove the thyme stalks and bay leaves while you're at it and discard them. Set aside the hocks for a few minutes, until cool enough to handle. Pick the meat from the bones and add the meat back to the pot.
• Season to taste with salt and pepper. Stir in the vinegar. Serve!

BARBECUE BEAN SOUP

Steps:

• In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses.