How Long to Cook 15 Bean Soup for Maximum Flavor

Cooking a hearty 15 bean soup can take some time, but it’s worth it for the incredibly rich, complex flavors. As someone who loves whipping up a pot of 15 bean soup for my family, I’ve learned a few tips and tricks for getting the cook time just right. In this article, I’ll share everything I know about how long you should cook 15 bean soup to draw out the most flavor and get the perfect tender-but-not-mushy bean texture.

An Overview of 15 Bean Soup

Before we dive into cook times, let’s go over the basics of 15 bean soup. This classic soup is made by combining 15 (surprise!) different varieties of beans. Most packaged bean soup mixes contain a blend of beans like navy kidney, pinto, black and cannellini. This wild mix of beans gives the soup a unique range of colors, shapes, and textures.

The other primary ingredients in 15 bean soup are aromatics like onions, garlic, and celery, and seasonings like salt, pepper, bay leaves, and herbs. Many recipes also include some cured pork like ham or bacon. The pork gives the broth a smoky, savory depth.

How the Ingredients Impact Cook Time

There are a few factors that determine how long you need to cook a batch of 15 bean soup. The main ones are:

• The type of beans – Smaller beans like navy and black beans generally cook faster than larger beans like limas and kidneys. Using a mix means some beans will be done before others.

• Whether the beans are soaked – Dry beans expand as they hydrate during cooking. Soaking them first allows them to absorb water and partially hydrate before cooking. This slashes overall cook time.

• The size and texture of other ingredients – Hearty add-ins like potatoes or carrots take longer than delicate greens or tomatoes

• Appliance used – Stovetop, oven, instant pot, slow cooker? The appliance makes a big difference!

Now let’s explore how cook times vary based on these factors.

Cook Times for Dry 15 Bean Soup Mix

If you’re starting with an uncooked 15 bean soup mix, the beans will need plenty of time to become tender and integrate with the other ingredients.

On the stovetop a dry bean soup mix generally takes 1.5-2.5 hours of active cooking time. Bring the broth to a boil then reduce to a simmer. Check texture periodically, but don’t stir too much or the beans will break down.

In the oven, it can take 2-3 hours for dry beans to fully tenderize. Bake covered at 300°F, then finish uncovered if you want the broth to reduce.

In a slow cooker, you’ll get the best results cooking for 7-9 hours on low or 4-6 hours on high. The bean flavors really meld together over the long cook time.

In an Instant Pot, unsoaked beans take 30-40 minutes under pressure. Make sure to do a natural pressure release so the beans don’t burst.

No matter what, resist the urge to rush the process! Rushing dry beans leads to undercooked interiors and burst skins.

Does Soaking the Beans Help?

Soaking dry beans before cooking is an extra step, but it can significantly shorten cook time. Here are the benefits:

• Beans absorb water and begin the hydration process.
• Gas-producing compounds start breaking down. This leads to fewer unpleasant side effects if that’s an issue for you.
• Outer skins soften, so the insides can cook faster.

For a 15 bean soup, aim to soak the beans 8 hours or up to overnight. Drain, then add fresh water and aromatics and cook according to your appliance. Soaking can shave off 30 minutes to 1 hour of stovetop or oven cooking time. For slow cooker or Instant Pot, you can get delicious results in 1-2 hours less.

What if I’m Using Canned Beans?

Canned beans are fully hydrated and cooked already, so they just need to be heated through and absorb flavors.

On the stovetop, you just need 15-30 minutes to simmer canned beans with the seasoning ingredients.

In the oven, 25-40 minutes of baking at 300-325°F is sufficient.

In a slow cooker, 3-4 hours on low or 1-2 hours on high works well.

For an Instant Pot, decrease pressure cooking time to 5-8 minutes.

Just watch that longer cooking doesn’t lead to mushiness. Taste a few beans periodically as you’re cooking to check doneness.

How to Tell When 15 Bean Soup is Done

To determine when your 15 bean soup is ready, I suggest these checks:

• The broth has thickened and flavors have mingled, 30-60 minutes.
• Beans are heated through but still hold their shape, 1-3 hours.
• A bean or two squishes easily when pressed against the side of the pot with a spoon, 2-4 hours.
• A thicker bean like a kidney or lima bean is tender but not split or mushy, 1.5-3 hours.

The time ranges are wide because so much depends on the bean varieties, appliances, and personal preference. Start checking 30-60 minutes in, then periodically until desired doneness is reached.

If the smaller beans start breaking down before the bigger ones are done, simply scoop them out with a slotted spoon and set them aside. Then continue cooking the soup until the larger beans are tender. Add the delicate beans back at the end.

Tips for the Best Cooked 15 Bean Soup

Here are a few final tips for optimizing the cook time for your 15 bean soup:

• Sort through bean mixes and remove any grit or damaged beans first. This prevents bursting.

• Add salt and acidic ingredients like tomatoes or lemon juice late in cooking so beans cook evenly.

• Stir gently and sporadically to prevent bursting skins.

• Let the soup sit 5-10 minutes after cooking so flavors redistribute.

• Adjust broth consistency by simmering uncovered, adding water, or pureeing a portion of the beans.

• Freeze any leftovers within 2-3 days for maximum flavor retention.