15-Bean Soup

Ingredients

• 2 cups dried 15-bean mix
• 1-1/2 teaspoon ground cumin
• 1 teaspoon dried thyme
• 3 bay leaves
• 6 cups chicken stock (or chicken broth, see note 2)
• Salt and pepper
• 1 tablespoon Italian seasoning
• 1/4 cup olive oil
• 2 cups finely diced yellow onion (2 medium onions)
• 1-1/2 cups finely diced carrot (4 carrots)
• 1-1/2 cups finely diced celery (4 stalks)
• 1 tablespoon minced garlic (4 cloves)
• 2-1/2 cups milk (whole preferred, divided, see note 3)
• 1/3 cup cornstarch
• Serving suggestions (see note 4)

Method

1. Crock-Pot method: Combine the beans, spices, bay leaves and stock in a slow cooker. Season with salt and pepper. Cook on low for 8 hours or high for 4 hours.
2. Instant Pot method: Combine the same ingredients in the Instant Pot. Seal and cook on manual high pressure for 45 minutes, then let pressure release naturally for 25 minutes before venting the rest.
3. Stovetop method: Soak beans overnight, then drain. Combine beans with 8 cups of stock in a large pot, bring to a boil, then simmer uncovered for about 2.5 hours until tender.
4. Make the vegetable base: Heat olive oil in a large pot over medium-high heat. Cook onion, celery and carrot until very tender, about 10-12 minutes. Add garlic and cook 1 minute more, then stir in 2 cups of milk.
5. Make the thickener: Whisk the remaining 1/2 cup milk with cornstarch until smooth. Stir this into the vegetable mixture while cooking until very thick.
6. Combine: Scrape the thickened vegetable mixture into the cooked beans. Mix well, then heat through for about 20 minutes on high (slow cooker) or 5 minutes (Instant Pot sauté) until creamy.
7. Adjust seasoning with additional salt, pepper, and optionally bouillon powder. Add a splash of lemon juice or vinegar for brightness.
8. Serve warm, garnished with parsley and parmesan, with bread on the side if desired.