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15 Bean Soup (Easy Recipe)

This ham and 15 Bean Soup recipe is a classic, feel-good dish that will warm your body, heart, and soul.

Sure, it takes a while to make, but it’s definitely worth it! One spoonful of this delicious soup is enough to put a smile on your face!

It’s so delightful, it’s hard to stop at one bowl.

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Delicious 15 Bean Soup in a Bowl

Easy 15 Bean Soup Recipe

This ham and 15 bean soup recipe is comfort food at its finest. It’s rich, creamy, hearty, and everything you can ever ask for in a soup!

There are at least 15 kinds of tender, melt-in-your-mouth beans in this dish.

Along with ham, celery, onions, garlic, herbs, and seasonings, it’s one of the best-tasting soups known to man.

Just be wary of the aftermath. We all know about beans being a musical fruit! 😉

15 Bean Soup Ingredients: 15 Bean Soup Mix, Ham Hocks, Onions, Canned Tomatoes, Salt and Pepper

Ingredients

Here’s what you’ll need to make this fantastic and nutritious fall soup.

  • 15 Bean Soup Mix – This recipe makes use of a quick-soaking process that allows you to cook the soup in just 4 hours or less.
  • Ham Hocks or Ham Bone – For that lovely meaty flavor. You can also use smoked sausage, Kielbasa, rotisserie chicken, ground beef, or turkey.
  • Onion, Celery, Garlic – This is the aromatic combination that serves as the flavor base of the soup.
  • Canned Tomatoes – Don’t drain the juice, as you’ll need that as well.
  • Parsley, Rosemary, Salt, and Pepper – For that touch of herby flavor. Salt and pepper, to taste.
  • Boullion Cubes – To flavor the broth. You can also use chicken stock.

What Beans Are in 15 Bean Soup?

When Hurst’s said this mix has 15 varieties of beans in it, it wasn’t kidding. Curious what they are?

Here are all the beans to expect in a bag of a 15 Bean Soup mix.

1. Black Beans9. Green and Yellow Split Peas
2. Small Red Beans10. Black Eyed Peas
3. Kidney Beans11. Lentils
4. White Kidney Beans12. Cranberry Beans
5. Navy Beans13. Chickpeas
6. Great Northern Beans14. Small White Beans
7. Large and Baby Lima Beans15. Pink Beans
8. Pinto Beans
15 bean soup served on a bowl with spoon.

How to Make 15 Bean Soup

This ham and 15 bean soup might have a lot of ingredients, but it couldn’t be easier to make!

1. Rinse the beans. Place them in a large pot and cover them with water over medium-high heat. Bring them to a boil, stirring occasionally.

2. Let the beans sit. Remove the pot from the heat and cover it with a lid. Leave them for an hour, drain them, then set aside.

3. Cook the ham and aromatics. Pour the olive oil into a big pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.

4. Add the beans. Cover them with water, then add the tomatoes, parsley, rosemary, salt, pepper, and bouillon cubes.

5. Bring the mixture to a boil, stirring occasionally. Let it simmer for 2 to 2 ½ hours or until the beans are tender.

6. Add the flavor packet. This goes in right at the end. Taste the soup and season with more salt and pepper if needed.

How to Thicken Bean Soup

I have two options for you, and both are equally effective in thickening this 15 bean soup recipe.

Use a Slurry 

Mix 1 tablespoon of cornstarch with 3-4 tablespoons of water until dissolved.

Add the slurry to the soup in the last 10-15 minutes of cooking – with the flavor packet.

Stir continuously, scraping the bottom and sides of the pot to avoid lumps. The soup should start to thicken in 1-2 minutes.

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Puree Some of The Beans

Take 1 cup of beans from the soup, puree them in a blender, and pour them back into the soup.

Stir continuously until the soup thickens to your desired consistency.

Since the soup contains ham, be sure to only puree the beans.

15 Bean Soup in a Bowl with Cornbread

Tips for the Best Soup

This soup recipe is so simple, it’s impossible to mess it up.

However, these tips and tricks will make it even more delicious!

  • Soak the beans in water overnight. This will make them cook faster.
  • Other dried bean mixes work, too. Or, you can simply use your favorite beans with lentils. 
  • Try taco seasoning. Omit the flavor packet that comes with the soup. It works well to give it a spicy kick. It’s especially perfect if you’re using ground beef or turkey!
  • Give the vegetables some crunch. If you want crunchy veggies, don’t add them until the final 30 minutes of cooking.
  • Monitor the beans as they simmer. You don’t want them to turn into paste! 

Want to make it in a slow cooker? Here’s how:

  1. Dump everything except the tomatoes and veggies in the crockpot.
  2. Cover it with the lid and cook it on high for 6 hours.
  3. Add the tomatoes, veggies, and more seasoning if needed during the last 30 minutes of cooking.

Recipe Variations

This 15 bean soup recipe is so versatile, and it’s easy to make it your own with a few variations.

  • Make it vegetarian. It couldn’t be simpler. Just omit the meat for a vegetarian treat.
  • Try a Cajun twist. Use a bag of Cajun 15 Bean Soup and seasoning instead of regular. Add diced green peppers.
  • Add some chicken for more protein. You can use shredded chicken, or leftover rotisserie chicken, or saute it fresh and add it to the soup.
  • Add sausage, kielbasa, or ground beef. It’s easy to throw in pre-cooked sausage or kielbasa. For the ground beef, brown it first in another pan and then add it to the soup.
Homemade Bean Soup with Cornbread

What to Serve with 15 Bean Soup

Bean soup is already super-hearty, but if you want an even heartier meal, pair it with these spectacular sides. 

  • Try it with cornbread. The combination of sweet and savory is absolutely divine!
  • Crusty bread is a must. The texture contrast is delightful. You could pair it with sweet bread, too, like honey beer bread.
  • Serve it with a bowl of rice! This meal is sure to give you that needed energy boost.
  • Make it cheesy. Go with shredded cheddar cheese or something smoky, like Gouda.

How to Store and Reheat 15 Bean Soup

Did you make too much soup? No worries! This stuff keeps well in the fridge and freezer!

To Store: Store cooled leftovers in an airtight container and refrigerate for up to 3 days.

To Freeze: Place the cold soup into freezer-safe bags so you can lay them flat in the freezer. Freeze for up to 3 months.

To Reheat: Thaw frozen soup in the fridge overnight. Then, reheat it in a pot over medium-low heat until warmed through. 

Or microwave single portions in 1-minute intervals until hot.

More Hearty Soup Recipes to Try

New England Clam Chowder
Paula Deen’s Taco Soup
Chipotle Black Bean Soup
Chick-fil-A Chicken Tortilla Soup
Best Bowl of Chili

15 Bean Soup with Ham

Course: SoupsCuisine: American
Servings

10

servings
Prep time

1

hour 

15

minutes
Cooking time

2

hours 

30

minutes
Calories

209

kcal

This 15 Bean Soup recipe is a classic, feel-good dish that will warm your body, heart, and soul. Get tips for the best bean soup, and make a pot of it tonight!

Ingredients

  • 1 (1-pound) bag of regular 15 Bean Soup mix or Cajun 15 Bean Soup mix

  • 2 tablespoons 2 olive oil

  • 2 to 3 2 to 3 ham hocks or 1 ham bone (meat included)

  • 1 1 large onion, chopped

  • 3 3 stalks celery (leaves included), chopped

  • 4 4 garlic cloves, minced

  • 1 (15 to 30-ounce) 1 (15 to 30-ounce) can whole tomatoes, crushed

  • 1 tablespoon 1 dried parsley

  • 1 teaspoon 1 dried rosemary

  • 1 teaspoon 1 salt

  • 1 teaspoon 1 ground black pepper

  • 2 2 chicken bouillon cubes

Instructions

  • Rinse the beans. Place them in a large pot and cover with water over medium-high heat. Bring the beans to a boil, stirring occasionally.
  • Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.
  • Pour the olive oil into the pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.
  • Add the beans. Pour water until it’s 2 inches above the beans.
  • Stir in the tomatoes (juice included), parsley, rosemary, salt, pepper, and bouillon cubes.
  • Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, for 2 to 2 ½ hours or until the beans are tender. Add more water if the mixture is getting too thick.
  • At the last 15 minutes of cooking, mix in the flavor packet that comes with the beans.
  • Taste the soup and season with more salt and pepper if needed.
  • Serve on its own or on top of rice. Enjoy!

Notes

  • Soak the beans in water overnight. This will make them cook faster.
  • Monitor the beans as they simmer. You don’t want them to turn into paste!

Nutrition

  • Calories: 209kcal
  • Carbohydrates: 16g
  • Protein: 17g
  • Fat: 11g
  • Saturated Fat: 3g
  • Cholesterol: 43mg
  • Sodium: 525mg
  • Potassium: 333mg
  • Fiber: 7g
  • Sugar: 2g
  • Calcium: 50mg
  • Iron: 2mg
15 Bean Soup Recipe

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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