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! 😉
Ingredients
- 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 Bean Soup
- If you want crisp veggies, don’t add them until the final 30 minutes of cooking.
- Instead of the flavor packet, you can also use taco seasoning. It’s especially perfect if you’re using ground beef or turkey!
- 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.
- Can’t find a 15 Bean Soup mix? Other dried bean mixes work, too. Or, you can simply use your favorite beans with lentil.
- Monitor the beans as they simmer. You don’t want them to turn into paste!
- Soak the beans in water overnight for faster cooking.
What Are the Beans in This Mix?
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 – Also called black turtle beans. These guys are popular in the Caribbean and Latin American cooking.
2. Small Red Beans – Also known as adzuki, these little guys are a common ingredient in Japanese and other Asian cuisines.
3. Kidney Beans – The kidney-shaped beans we all know and love.
4. White Kidney Beans – Just like the regular ones, but white. Also known as cannellini beans.
5. Navy Beans – They’re not blue, but white. Also called haricot or Boston beans.
6. Great Northern Beans – Larger than navy beans, smaller than cannellini. Also white.
7. Large and Baby Lima Beans – AKA butter beans.
8. Pinto Beans – A Spanish favorite.
9. Green and Yellow Split Peas – Dried peas sliced in half… hence the name.
10. Black-Eyed Peas – You can’t miss that “black-eye” in the center!
11. Lentils – In different colors: green, yellow, red, brown, black – you name it!
- Red Chief – lentils, but red or orange.
- Eston – lentils, but green
- Pardina – lentils, but brown
- Crimson – lentils, but red or orange.
12. Cranberry Beans – Also called borlotti, shell, and rose cocoa beans.
13. Chickpeas – Also called garbanzos.
14. Small White Beans – They’re small and white, fitting their name perfectly.
15. Pink Bean – A Caribbean staple.
What to Serve with Homemade 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.
More Hearty Soup Recipes
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 (Easy Recipe)
10
servings1
hour15
minutes2
hours30
minutes45
kcalIngredients
1 (1-pound) bag of regular 15 Bean Soup mix or Cajun 15 Bean Soup mix
2 tablespoons olive oil
2 to 3 ham hocks or 1 ham bone (meat included)
1 large onion, chopped
3 stalks celery (leaves included), chopped
4 garlic cloves, minced
1 (15 to 30-ounce) can whole tomatoes, crushed
1 tablespoon dried parsley
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
2 chicken bouillon cubes
Directions
- 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!
