This 15 Bean Soup recipe is a classic, feel-good dish that will warm your body, heart, and soul. It’s so delightful it’s hard to stop at one bowl.
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!
Looking for hearty comfort food that can feed a crowd? Say no more! This recipe is all you’ll need.
15 Bean Soup Recipe
15 Bean Soup is comfort food at its finest. It’s rich, creamy, hearty, and everything you can ever ask for in a soup!
After all, there are at least 15 kinds of tender, melt-in-your-mouth beans in there.
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 Mix – Traditionally, the beans should be soaked in water overnight for faster cooking. But 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. You can add carrots to the mix as well.
- Canned Tomatoes – Don’t drain the juice, as you’ll need that as well.
- Parsley and Rosemary – For that touch of herby flavor.
- Salt and Pepper – To taste.
- Boullion Cubes – To flavor the broth. You can also use chicken stock.
Tips for the Best 15 Bean Soup
Soak the beans in water overnight for faster cooking.
Can’t find a 15 Bean Soup mix? Other dried bean mixes work, too. Or, you can simply use your favorite beans with lentils.
Instead of the flavor packet, you can also use taco seasoning. It’s especially perfect if you’re using ground beef or turkey!
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!
The recipe calls for cooking the soup on the stovetop, but you can also use the slow cooker.
Just dump all the ingredients in there, sans the tomatoes and veggies, stir, and cover with the lid. Cook on high for 6 hours.
Add the tomatoes, veggies, and more seasoning if needed during the last 30 minutes of cooking.
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 Beans
2. Small Red Beans
3. Kidney Beans
4. White Kidney Beans
5. Navy Beans
6. Great Northern Beans
7. Large and Baby Lima Beans
8. Pinto Beans
9. Green and Yellow Split Peas
10. Black-Eyed Peas
12. Cranberry Beans
14. Small White Beans
15. Pink Beans
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.
- Bean soup and cornbread make the perfect pair. The combination of sweet and savory is absolutely divine! The crumbly texture of the cornbread also works beautifully with the thick and creamy soup.
- Aside from cornbread, you can also pair bean soup with any crusty bread. The texture contrast will be delightful. You could pair it with sweet bread, too, like honey beer bread.
- If you’re feeling extra hungry, serve it with a bowl of rice! This meal is sure to give you that needed energy boost.
- Want an even richer, cheesier meal? Top it with shaved parmesan or shredded cheddar cheese. You can also top it with a dollop of sour cream or Greek yogurt.
How to Store and Reheat 15 Bean Soup
Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat the soup in a pot over medium-low heat until warmed through.
For smaller portions, use the microwave. Transfer the soup into a microwave-safe bowl and reheat at 1-minute intervals until warmed through.
Another great thing about 15-bean soup is that it freezes well, making it an ideal make-ahead dish.
Place the soup in freezer-safe bags so you can lay them flat in the freezer and save storage space.
Frozen 15 bean soup will keep well for up to 3 months.
Thaw in the fridge overnight and reheat as instructed above.
How to Thicken Bean Soup
I have 2 options for you, and both are equally effective!
First method: use a slurry.
Mix 1 tablespoon of cornstarch or flour with water until dissolved. Add the slurry to the soup at the last 10-15 minutes of cooking.
Stir continuously, scraping the bottom and sides of the pot to avoid lumps. The soup should start to thicken in 1-2 minutes.
Second method: 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.
More Hearty Soup Recipes
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