Tomato Artichoke 15-Bean Soup–a healthy soup with crushed tomatoes, tender fleshy artichoke hearts, a variety of hearty beans, Parmesan cheese and seasoned croutons.
This recipe is sponsored by Hurst’s Hambeens. Thanks so much for supporting this blog and its sponsors.
Tomato Artichoke 15-Bean Soup
If you’re looking for a way to get “back on track” after eating too many Christmas sweets you’ll want to put this soup on the menu this week. Tomato Artichoke 15-Bean Soup is a healthy soup that’s full of flavor and chock full of nutritional goodness. It doesn’t have any meat in it, but because of the artichoke hearts and beans you won’t even miss the meat. I toyed with the idea of putting cubed ham in the soup and I still think that might be a good idea so if you have leftover Christmas ham, you may want to try it out…but it’s not necessary.
Soaking the Beans
You’ll start this soup with Hurst’s Hambeens Brand 15 Bean Soup. You can find this product in the dried beans section of your grocery store. 15 Bean Soup is packed full of nutrition and fiber and cost less than $1.00 per serving! I always like to soak my beans overnight with a bit of salt. This helps the beans get to the perfect texture and consistency when you cook them the next day.
Other recipes that use Hurst’s 15 Bean Soup
—>>>Turkey 15 Bean Soup<<<—
—>>>15 Bean Vegetarian Chili<<<—
But what if I forget to soak the beans? Don’t worry, it’s not ideal but you can always use the quick soak method.
How to quick soak dried beans:
Use a colander to rinse the beans. Place the beans in a colander and run cool water over the top of the beans. Discard any dirt or stones.
Add the beans to a saucepan. Cover the beans completely with water. They will soak up a lot of the water so make sure to get about 2 inches of water over the top of the beans.
Bring the beans to a boil over high heat. Let the beans boil for one minute and then remove the pot from the heat.
Cover the beans with a lid and let them soak in the hot water for one hour.
Use a colander to drain the water off of the beans. Now they are ready to be used in your recipe!
I like to cook my soaked beans in the slow cooker. It’s a hands-off, brains-off method that I find to be super easy. For this Tomato Artichoke 15-Bean Soup I actually put the beans and water in my slow cooker before I went to bed and let them cook all night on low. If you’re gone from your home and working all day, you can let your slow cooker cook the beans while you’re gone. My slow cooker needed about 10 hours on low to get the beans cooked to my desired consistency. But your slow cooker may only need 8 hours. All slow cookers are different and can cook a little hot or cool.
—>>>Make sure to visit Hurst’s Beans on Facebook for more awesome recipe ideas—>>>
After the beans are cooked you’ll saute up some onion and add in crushed tomatoes and a few other ingredients and let everything simmer for a few minutes. One tip I’ve learned about dried beans is that you can’t add any acidic ingredients (like tomatoes) to uncooked dried beans or they’ll take forever to get soft. So we save the tomatoes for the end of the cooking process. I hope you’ll try out this soup recipe for your next meatless meal, I know you’ll love it!
Other Slow Cooker Bean Soup Recipes
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Yields 8-10 servings
A healthy soup with crushed tomatoes, tender fleshy artichoke hearts, a variety of hearty beans, Parmesan cheese and seasoned croutons.
8 hrPrep Time
30 minCook Time
8 hr, 30 Total Time
- 1 (20 oz) package Hurst's Hambeens 15 Bean Soup with seasoning packet
- 1 Tbsp salt
- 3 Tbsp butter
- 1 medium yellow onion, chopped
- 3 minced garlic cloves
- 1 (14.5 oz) can fire roasted tomatoes with seasonings in juice
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can artichokes in brine, drained and roughly chopped
- 1 bay leaf
- 2 cups water
- 1 tsp oregano
- 2 tsp basil
- 1/2 cup Parmesan cheese
- 1/2 tsp kosher salt
- Salt and pepper
- Open the bean package and save the seasoning packet for later. Soak beans overnight in a big bowl of water with 1 Tbsp salt. They should soak for at least 8 hours. Drain and rinse the beans in a colander. Add the beans to a slow cooker. Cover the beans with water and let cook on low for about 8-10 hours or on high for about 5-7 hours, or until beans are tender. Drain the water off the beans and set aside.
- In a large 5 quart pot melt butter on the stove over medium high heat. Add in the onion and garlic. Saute the onions for about 5 minutes, or until soft and translucent. Add in the fire roasted tomatoes, crushed tomatoes, chopped artichokes, bay leaf, water, oregano, basil and the seasoning packet. Carefully add in the cooked beans. Simmer on the stove for about 15-30 minutes.
- Add in the Parmesan cheese and the kosher salt. Taste test and add more salt and pepper to taste. Ladle into bowls and top each bowl with croutons.