15 Bean Soup Recipe

This 15 bean soup recipe turns one 20-ounce bag of mixed dried beans and a smoked ham hock into 10 generous servings.

The broth turns thick and savory as lentils and split peas melt into it. Lima, kidney, and garbanzo beans keep their shape.

The most common mistake is adding tomatoes and lemon juice too early, because acid keeps the beans from softening. Here they go in only after the beans are tender, so every spoonful stays creamy.

Everything simmers in one pot. Total time is 3 hours 45 minutes once the beans have soaked overnight.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	3 hours 30 minutes
Total Time	3 hours 45 minutes
Servings	10 servings
Difficulty Level	Easy

Read Also: Ham And Bean Soup Recipe

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Why You’ll Love This 15 Bean Soup Recipe

This pot rewards patience more than skill. Most of the work happens while the beans soak and simmer.

• Mostly hands-off. After the overnight soak, you only stir the pot now and then while it simmers.
• Feeds a crowd. One pot makes 10 servings of about 1⅓ cups each, which covers a family dinner plus leftovers.
• Layered texture. Lentils and split peas thicken the broth while garbanzo, lima, and kidney beans stay firm enough to bite.
• Real ham flavor. A smoked ham hock builds the broth, diced ham adds tender bites, and the seasoning packet finishes it.
• Freezer friendly. The soup keeps well in the freezer for up to 3 months, so one batch covers several meals.
• Easy to adapt. Smoked sausage, a slow cooker, or a vegetarian swap all work without changing the base method.
• Solid nutrition. Each serving has an estimated 17 grams of protein and 11 grams of fiber.

A single-bean take on this style is Navy Bean Soup Recipe.

Ingredients

Soaked beans are the only advance prep, so start them the night before. The list below makes about 13 cups (just over 3 quarts) of soup.

• 1 package (20 ounces / 567 g) 15 bean soup mix with seasoning packet, beans rinsed and soaked in cold water for at least 8 hours or overnight, then drained
• 4 cups (950 ml) water
• 4 cups (950 ml) low-sodium chicken broth
• 1 smoked ham hock (about 1 pound / 450 g)
• 1 cup (150 g) diced cooked ham
• 1 large yellow onion, diced (about 1½ cups / 225 g)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 can (15 ounces / 425 g) diced tomatoes, with juice
• 1 teaspoon chili powder
• Juice of 1 lemon (about 3 tablespoons / 45 ml)
• Salt and freshly ground black pepper, to taste

For another ham-based pot, try: Split Pea And Ham Soup Recipe

Kitchen Equipment Needed

A 15 bean soup recipe makes a large volume, so the pot size matters more than any other tool. A 6-quart (5.7 L) pot or larger leaves room for stirring.

• A 6-quart (5.7 L) or larger Dutch oven or heavy soup pot with a tight lid
• A large bowl or second pot for soaking the beans overnight
• A colander for draining and rinsing the soaked beans
• A chef’s knife and cutting board for the onion and ham
• A long-handled wooden spoon for scraping the bottom of the pot
• A ladle for serving
• Tongs for lifting the ham hock out of the pot
• Measuring cups and measuring spoons
• A citrus juicer to get every drop from the lemon
• A can opener for the tomatoes
• Airtight food storage containers for leftovers

Leftover ham bones work well in Ham Bone Soup Recipe too.

Recommended Products for This Recipe

These are the tools and ingredients I recommend after testing this soup repeatedly. Each one fixes a specific problem that shows up in long-simmered bean soup.

1. Lodge Enameled Cast Iron Dutch Oven

A thin stockpot scorched the layer of beans on the bottom during the long simmer, which is easy to miss until the soup tastes bitter. A heavy enameled pot spreads heat evenly, and the tight lid keeps liquid from cooking off during the covered hours.

Get it on Amazon

2. Hurst’s HamBeens 15 Bean Soup

This is the mix most 15 bean soup recipes are built around, and it ships with a ham-flavored seasoning packet. The packet goes in during the final minute so its flavor stays bright instead of boiling away.

Get it on Amazon

3. Muir Glen Fire Roasted Diced Tomatoes

Regular canned tomatoes add acidity but little else. Fire-roasted tomatoes add a faint smoky edge that echoes the ham hock, so the finished soup tastes deeper without any extra seasoning.

Get it on Amazon

4. Souper Cubes 2-Cup Freezer Tray

Bean soup freezes well, but a single giant container takes a long time to thaw. This tray freezes the soup in 2-cup blocks that pop out and fit into a freezer bag, so you can thaw one or two portions at a time.

Get it on Amazon

For another bean-based soup, try: Pasta Fagioli Recipe

Step-by-Step Instructions: How to Make 15 Bean Soup

Soaked beans do most of the work here, so the steps below are mostly simmering and waiting.

1. Drain and Rinse the Soaked Beans

• Confirm the beans soaked in cold water for at least 8 hours or overnight. They should be plump and roughly double their dry size.
• Pour the beans into a colander and discard the soaking water. That water carries some of the sugars that cause gas, so do not use it for cooking.
• Rinse the beans under cool running water and pick out any shriveled beans or small stones.
• Set the seasoning packet aside. It does not go into the pot until the very end.

2. Simmer the Ham Hock in the Broth

• Pour 4 cups (950 ml) of water and 4 cups (950 ml) of low-sodium chicken broth into a 6-quart (5.7 L) or larger pot.
• Add the smoked ham hock to the liquid.
• Bring the liquid to a boil over high heat, which takes about 10 minutes.
• Reduce the heat to low so only small bubbles break the surface, then cover the pot.
• Simmer for 1 hour. The hock needs this head start to loosen its meat and flavor the broth before the beans go in.

3. Add the Beans and Aromatics

• Stir the drained beans, diced onion, and minced garlic into the pot.
• Return the liquid to a gentle simmer, cover, and cook for 1½ to 2 hours.
• Stir every 20 to 30 minutes and scrape the bottom of the pot so nothing sticks.
• If the liquid drops below the level of the beans, add ½ cup (120 ml) of hot water.
• Test a garbanzo bean and a kidney bean for doneness, since larger beans soften last. They should be creamy all the way through with no chalky center.
• Do not add the tomatoes or lemon yet. Acid slows softening, and the beans must be fully tender first.

4. Shred the Ham Hock

• Use tongs to lift the ham hock onto a cutting board and let it cool for about 5 minutes.
• Pull the meat away from the bone and discard the skin, fat, and bone.
• Shred the meat into bite-size pieces with two forks.
• Return the shredded meat to the pot and stir.

5. Add the Tomatoes, Chili Powder, Lemon, and Diced Ham

• Stir in the can of diced tomatoes with their juice, the chili powder, the juice of 1 lemon, and 1 cup (150 g) of diced ham.
• Leave the pot uncovered and simmer for 30 minutes, stirring occasionally, until the soup thickens.
• If it becomes thicker than you like, add ½ cup (120 ml) of hot water and stir.

6. Season and Serve

• Stir in the seasoning packet and simmer for 1 more minute.
• Taste before adding salt, because the seasoning packet and ham are both salty. Add salt and freshly ground black pepper as needed.
• Remove the pot from the heat and let it rest for 10 minutes. The soup thickens slightly as it cools.
• Ladle into bowls and add your favorite toppings.

Read Also: Minestrone Soup Recipe

Tips for The Best 15 Bean Soup

Small decisions about soaking, timing, and seasoning decide if the beans turn out creamy or chewy. These tips cover the ones that matter most.

• Soak the beans. Soaking shortens the simmer time and removes some of the sugars that cause gas. Always drain the soaking water and cook in fresh liquid.
• Add acid last. I ruined my first pot by stirring the tomatoes in with the onions, and the beans were still chewy after three hours of simmering. Wait until the beans are fully tender before adding tomatoes or lemon juice.
• Use a quick soak when you forget. Cover the beans with about three times their volume in water, boil for 2 minutes, then remove from the heat and let them stand for 1 hour. Drain and continue with step 2.
• Choose a ham hock for the base. I’ve found that a smoked ham hock gives a silkier broth than diced ham alone, because the skin and bone release collagen into the liquid. The diced ham added at the end supplies tender bites.
• Keep the simmer gentle. A hard boil splits the skins and turns the smaller beans to paste before the larger ones soften. Small, lazy bubbles are the goal.
• Know how the beans behave. Lentils and split peas break down first and thicken the broth, while kidney, lima, and garbanzo beans hold their shape much longer.
• Taste before salting. The seasoning packet, the ham hock, and the diced ham all contain salt. Low-sodium broth gives you room to adjust at the end.
• Check your water and your beans. Hard water and very old dried beans can both stop beans from softening. Bottled spring water and a fresh bag usually solve the problem.
• Adjust the thickness. For a thinner soup, stir in extra low-sodium chicken broth, ½ cup (120 ml) at a time. For a thicker soup, mash 1 cup of beans against the side of the pot or simmer uncovered a little longer.
• Finish with brightness. If the soup tastes flat after seasoning, add a splash more lemon juice, ½ teaspoon at a time.

For a faster legume soup, try: Lentil Soup Recipe

What to Serve with 15 Bean Soup

This soup is filling on its own, but a few simple sides help soak up the thick broth. Toppings let everyone adjust the bowl to their own taste.

• Cornbread: Healthy Cornbread or a box of Jiffy corn muffin mix gives you something sweet and crumbly to dunk.
• Honey butter: Spread Honey Butter on warm cornbread for a sweet contrast to the smoky ham.
• Biscuits: Fluffy Homemade Biscuit halves work well for scooping.
• Dinner rolls: Soft Dinner Rolls are an easy make-ahead side for a crowd.
• Rice: Ladle the soup over Basmati Rice for a heartier bowl.
• Coleslaw: Crisp, tangy Coleslaw cuts through the richness of the beans.
• Broccoli salad: Broccoli Salad adds crunch and freshness next to the soft beans.
• Grilled cheese sandwiches: Cut into strips, they work as dippers.
• Toppings: Shredded cheddar, diced raw onion, sour cream, chopped green onions, crushed red pepper, and a few dashes of Cholula hot sauce.
• Drinks: Iced tea or Mulled Apple Cider suits a cool evening.
• Dessert: A warm Apple Crisp rounds out the meal.

Another bean-heavy pot worth making ahead is Slow Cooker Chili Recipe.

Variations of 15 Bean Soup

The base recipe stays the same, while the meat, cooking method, and vegetables can change. Each swap below keeps the acid-last rule.

• Slow cooker: Skip the soak, rinse the beans, and cook everything except the tomatoes, lemon, and seasoning packet on high for 5 to 7 hours. Use 8 cups of liquid in total and add the finishing ingredients during the last 30 minutes.
• Instant Pot: Use unsoaked beans and 8 cups (1.9 L) of broth for a 20-ounce bag. Pressure-cook for about 40 minutes at high pressure with a natural release, then stir in the tomatoes, lemon, and seasoning packet.
• Smoked sausage: Replace the ham hock and diced ham with 1 pound (450 g) of sliced smoked sausage. Add it with the beans so it flavors the broth as it cooks.
• Vegetable-loaded: Add 1 cup (130 g) of diced carrots and 1 cup (100 g) of diced celery with the onion. They soften in the same window as the beans.
• Vegetarian: Leave out the ham and use vegetable broth. Add 1 teaspoon of smoked paprika for the savory depth the ham normally provides.
• Cajun-style: Add a pinch of cayenne pepper and use a Cajun seasoning packet if your mix includes one.
• Spicy: Stir in ¼ to ½ teaspoon of cayenne pepper or crushed red pepper flakes with the chili powder.
• Creamier: Blend or mash 1 to 2 cups of the cooked soup, then stir it back into the pot.

For a ham that leaves a bone for the pot, try: Slow Cooker Ham Recipe

Storage and Reheating

Bean soup tastes better the next day, once the flavors have settled. It also stores and freezes exceptionally well.

• Cool first: Let the soup cool for no more than 2 hours before refrigerating.
• Refrigerator: Store in airtight containers for 3 to 4 days.
• Freezer: Freeze in airtight containers or gallon freezer bags for up to 3 months. Lay the bags flat so they freeze quickly and stack neatly.
• Portioning: I keep a stack of 2-cup containers just for this soup, because single servings thaw in the microwave without scorching the bottom.
• Thawing: Move frozen soup to the refrigerator overnight before reheating.
• Stovetop reheating: Warm over medium-low heat, stirring often, and add a splash of broth or water if the soup has thickened.
• Microwave reheating: Heat in 60-second bursts, stirring between each, until steaming hot.

Read Also: Ham And Potato Soup Recipe

Nutritional Facts

The numbers below are estimates for one serving, which is about 1⅓ cups. Exact values change with the bean mix, broth, and ham you buy.

Nutrition Per Serving (Estimated)
Calories	250 kcal
Carbohydrates	36 g
Protein	17 g
Total Fat	4 g
Saturated Fat	1.5 g
Cholesterol	25 mg
Sodium	600 mg
Potassium	800 mg
Fiber	11 g
Sugar	4 g
Iron	4 mg
Calcium	100 mg

A related bean dish with a lighter profile is Easy Healthy Crockpot Chili Recipe.

Health Benefits of Key Ingredients

The ingredients in this soup supply protein, fiber, and several minerals. Each one contributes something different.

• Mixed dried beans: Beans and lentils supply plant protein and a large amount of fiber, which helps with fullness and digestion. They also provide folate, iron, and potassium.
• Lentils and split peas: These break down into the broth and add extra fiber and folate without needing separate cooking.
• Smoked ham hock and diced ham: They add protein and savory flavor. They also add sodium, which is why this recipe uses low-sodium broth and tells you to taste before salting.
• Diced tomatoes: Tomatoes contribute vitamin C, potassium, and lycopene, an antioxidant found in cooked tomatoes.
• Onion and garlic: Both belong to the allium family and add flavor with almost no calories.
• Lemon juice: It adds vitamin C, which helps the body absorb iron from plant foods like beans.
• Chili powder: It adds a mild warmth and small amounts of vitamin A from the dried chilies.
• Chicken broth: It adds liquid and flavor to the base, and low-sodium versions keep the salt level manageable.

For another way to use white beans, try: Tuna And White Bean Salad Recipe

FAQs About 15 Bean Soup

1. Do you have to soak the beans for 15 bean soup?

Soaking is optional but recommended for the stovetop method. It shortens the cooking time and removes some of the sugars that cause gas.

If you skip it, add about 1 cup of extra liquid and expect to simmer 45 to 60 minutes longer. Slow cookers and pressure cookers handle unsoaked beans more easily than a stovetop pot does.

2. What beans are in a 15 bean soup mix?

Most mixes include northern beans, pinto beans, lima beans, garbanzo beans, kidney beans, navy beans, black beans, split peas, and lentils. The exact blend varies by brand.

Some bags are labeled as 16 or 17 beans, and any of them work in this recipe. The seasoning packet is also brand-specific.

3. Why are my beans still hard after hours of cooking?

The most common cause is adding tomatoes or lemon juice before the beans are tender. Acid prevents the bean skins from softening.

Old dried beans, hard water, and a boil that is too gentle can also be the cause. Use a fresh bag, try bottled spring water, and keep the pot at a steady simmer.

4. Can I make 15 bean soup without ham?

Yes, you can leave the ham out entirely. Use vegetable broth, add 1 teaspoon of smoked paprika, and consider adding diced carrots and celery.

Smoked sausage is another good swap if you still want a meaty flavor. Add it with the beans so it seasons the broth.

5. How do I thicken 15 bean soup?

The simplest way is to mash 1 cup of the cooked beans against the side of the pot and stir them back in. You can also blend a cup or two of the soup and return it to the pot.

Simmering uncovered for another 15 to 20 minutes also reduces the liquid. Both methods work without adding flour or cornstarch.

6. Can you freeze 15 bean soup?

Yes, it freezes well for up to 3 months. Cool it completely before transferring it to airtight containers or freezer bags.

Thaw it overnight in the refrigerator. Add a splash of broth when reheating, since the soup thickens in the freezer.

7. How long does 15 bean soup last in the refrigerator?

Stored in airtight containers, it keeps for 3 to 4 days. The flavor often improves on the second day.

Reheat only the amount you plan to eat. Repeated reheating dries out the beans.

Read Also: Zuppa Toscana Recipe

Final Thoughts

This 15 bean soup is a pot of patience that pays off: tender beans, smoky ham, and a broth thick enough to coat the spoon. Once the beans have soaked, the stove does the rest.

Make a batch on a cool weekend and freeze a few portions for busy nights. Leave a comment below to tell me how your pot turned out, and share the recipe with anyone who loves a big bowl of soup.

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