Midterm 15-Bean Soup Recipe Is the Clear Nutritional Winner for Dinner (10 Ingredients, High-Protein, High-Fiber) by Donna John

Many people have heard about that famous bean soups served in Washington, D.C. Senate bean soup has been on the menu on Capital Hill at the U.S. Senate's restaurant for over 120 years. The House of Representatives decided to add another version of the soup at the Members' Dining Room in the U.S. Capitol in 1904. Senate Bean Soup is made with navy beans, ham hocks or ham bones, onions, butter, garlic, celery, fresh parsley and mashed potatoes (for creaminess). House Bean Soup is similar, but doesn't use onions or potatoes. 

With the 2026 midterm elections on Tuesday, I thought another version of bean soup would be in order to eat while we watch the results roll in. My 15-bean soup recipe was inspired by the fact that America is more than just one bean like the Senate Bean Soup and House Bean Soup use. Americans have roots all over the world and are all shades of the rainbow, like healthy beans.

This easy high-fiber and high-protein bean soup recipe starts with a package of 15-bean soup, so I consider it a shortcut recipe. My bean soup mix contained great northern beans, pinto beans, navy beans, kidney beans, green and yellow split peas, lentils, cranberry beans, black beans, white kidney beans (butter beans), garbanzo beans and lima beans, to name a few. That's a variety of beans that originated and are staples in countries all over the planet. Everyone is invited to the party.

To make this easy gluten-free soup recipe you will need the following ingredients from your fridge and pantry: a bag of 15-bean soup mix with a flavor packet (the brand I used is gluten-free, but be sure to check the label), sausage (smoked, andouille or your favorite sausage), onion, celery, carrots, fresh garlic, low-sodium chicken broth, a can of fire-roasted tomatoes (check out the health benefits of tomatoes), smoked paprika, bay leaves and optional heavy cream, half and half or evaporated milk if you want a creamier soup.

Cooking Tip: I opted to make the soup creamier by adding evaporated milk. Not only does it slightly thicken the soup, but can tame the spices or heat if your soup flavor packet is on the spicy side. Be sure to taste it after you add the milk or cream to adjust seasonings if needed.

Ladle this soup into bowls and enjoy for lunch or dinner. I served mine with a fresh salad on the side. Cornbread would be wonderful with this delicious bean soup.

Be sure to vote!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours and 15 minutes
Total Time: 2 1/2 hours, plus bean soak time
Servings: 6 to 8

Ingredients

• 20 ounces (1 bag) 15-bean soup mix (with flavor packet)
• 1 pound sausage (smoked, andouille or your favorite sausage)
• 1 onion, chopped
• 2 ribs celery, sliced
• 2 carrots, diced
• 4 cloves garlic, minced
• 32 ounces (1 box) low-sodium chicken broth
• 2 cups water 
• 14 ounces (1 can) fire-roasted tomatoes (or regular diced tomatoes)
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1/4 - 1/2 cup heavy cream, half and half or evaporated milk (optional)

Here's how to make it: 

1. Wash the beans well. Cover the beans with water and let them soak overnight.
   
2. In a large pot or dutch oven, add the sliced sausage and cook for about 2 to 3 minutes. Add the onion, celery and carrots. Continue to cook, stirring often, until vegetables soften a bit, about 5 minutes.
   
3. Add the garlic and cook, stirring, for 1 more minute.
   
4. Drain the beans. Add the drained soaked beans, chicken broth, water, tomatoes, smoked paprika, bay leaves and the flavor packet from the beans to the pot.
   
5. Stir to combine and bring to a simmer.
   
6. Cover the pot with a lid.
   
7. Cook over low heat (a gentle simmer) for 1 1/2 to 2 hours, or until the beans are tender, stirring occasionally.
   
8. If you want a creamier soup, pour in the heavy cream, half and half or evaporated milk. (I used evaporated milk.)
   
9. Stir. Taste and add more seasonings, if needed.
   
10. Ladle into bowls and enjoy!
    
11. Store any leftover soup in an airtight container in the fridge and reheat in the microwave. The soup also freezes well for quick dinners later.
    

Note: Nutritional information will vary depending on the brand of 15-bean soup mix you use, and if you add the heavy cream or milk.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.