Fifteen Bean Soup

3 Reviews Add a Pic
Recipe by  DANA

“Every bit the taste of an all day recipe reduced to a working mothers schedule. I sometimes omit the bacon and replace it with sausage. Very tasty.”

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Adjust Servings

Original recipe yields 6 servings



  1. Soak beans in a large bowl overnight; drain.
  2. In a large pot over medium high heat, combine the beans, bacon, onion, garlic powder and mixed vegetables. Fill with water to cover and season with salt and pepper to taste.
  3. Bring to a boil, reduce heat to low and simmer for 60 to 90 minutes, or until beans are tender.

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Reviews (3)

Rate This Recipe


No flavor, canned veges turned to mush. Bacon added no flavor. Beans took almost 4 hours to cook on low. Use recipe on back of package, much better. Not enough garlic or flavor. It's like water.



I used beef stock and added the bacon and vegetables in the last 15 minutes. Turned out pretty good!



Canned veggies don't make it thru all that cooking. Not very impressive.

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Amount Per Serving (6 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 50.8 g
  • 16%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 541 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Kidney Bean Soup


next recipe:

My Navy Bean Soup