15 Bean Soup Recipe

There are certain dishes that feel like a warm hug from the inside out, and for me, 15 Bean Soup is the undisputed champion of that category. I discovered its magic on a chilly autumn day, wandering through the grocery store on a tight budget, wondering how I could possibly make a meal that was both hearty enough to satisfy my family and affordable enough for my wallet. My eyes landed on a humble, colorful bag of Hurst’s 15 Bean Soup. It seemed almost too simple. Could this one-pound bag of assorted legumes really transform into something special? I took it home, followed the basic instructions, and added my own touches—a smoky ham hock, a mirepoix of sweet vegetables, a handful of spices. As the soup simmered on the stove for hours, the entire house filled with the most incredibly rich and savory aroma. It was the smell of home, of comfort, of a promise of a deeply satisfying meal. When I finally ladled the thick, rustic soup into bowls, it was more than I could have hoped for. Each spoonful was a treasure hunt of different textures and flavors—creamy cannellini beans, earthy black beans, hearty pintos, and tiny lentils, all suspended in a smoky, savory broth. It was an instant classic in my home, a testament to the fact that the most comforting and nourishing meals often come from the humblest of beginnings.

The Ultimate Hearty 15 Bean Soup Recipe

This recipe is designed to create the richest, most flavorful 15 Bean Soup possible, using a classic stovetop method that builds layers of deep, savory flavor. We’ll also cover popular variations for the slow cooker and Instant Pot, ensuring you can make this masterpiece no matter your schedule.

Yields: 10-12 servings
Prep time: 15 minutes (plus bean soaking time)
Cook time: 2.5 – 3 hours
Total time: 3 hours (plus bean soaking time)

Complete Ingredients

• 1 (20-ounce) package of 15 bean soup mix: Hurst’s is the most common brand, but any multi-bean blend will work. Discard the included seasoning packet if you are using a ham hock, or see the notes on how to use it.
• 1 large smoked ham hock (about 1.5 pounds): This is the secret to a deep, smoky, savory broth. Alternatively, you can use 1 pound of diced ham, smoked sausage, or kielbasa.
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 4-6 cloves garlic, minced
• 8 cups low-sodium chicken or vegetable broth: Using broth instead of water adds a significant layer of flavor.
• 4 cups water
• 1 (15-ounce) can diced tomatoes, undrained: Fire-roasted tomatoes will add another level of smoky depth.
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• Optional for serving: A splash of apple cider vinegar or lemon juice, fresh parsley.

Step-by-Step Instructions

The key to a truly great bean soup is patience and building flavor in stages. Follow these detailed steps for a perfect result.

Part 1: The Crucial Bean Preparation

1. Rinse and Sort: Pour the dry beans from the package into a colander. Rinse them thoroughly under cold running water. As you rinse, sort through the beans, removing any small stones, debris, or shriveled beans.
2. Soak the Beans: Soaking is essential for even cooking and easier digestion. You have two methods:
   • Overnight Soak (Recommended): Place the rinsed and sorted beans in a large bowl or pot. Cover them with at least 3 inches of cold water (they will expand significantly). Let them soak on the counter for at least 8 hours, or overnight.
   • Quick Soak Method: If you’re short on time, place the rinsed beans in a large pot and cover them with 3 inches of water. Bring the water to a rolling boil and cook for 2 minutes. Remove the pot from the heat, cover it, and let the beans soak for 1 hour.
3. Drain and Rinse Again: After soaking (using either method), drain the beans completely and discard the soaking water. Give them one final rinse.

Part 2: Building the Soup’s Flavor Base

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium-high heat. Add the chopped onion, carrots, and celery (the “mirepoix”). Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onion is translucent.
2. Sear the Ham Hock: Add the smoked ham hock to the pot with the vegetables. Let it sear for 1-2 minutes per side to render some of the fat and deepen its flavor.
3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for one more minute until the garlic is fragrant.

Part 3: Simmering to Perfection

1. Combine Ingredients: Add the soaked and drained beans, chicken or vegetable broth, water, diced tomatoes (with their juice), and the bay leaves to the pot. Stir everything together.
2. Bring to a Simmer: Increase the heat and bring the soup to a boil. Once it reaches a boil, immediately reduce the heat to low, so the soup is at a gentle simmer. A “gentle simmer” means you see small, gentle bubbles breaking the surface, not a rolling boil.
3. The Long Simmer: Cover the pot and let the soup simmer for 2 to 3 hours. Stir it occasionally to prevent the beans from sticking to the bottom. The soup is ready when the beans are completely tender and creamy. If the soup becomes too thick during cooking, you can add another cup of water or broth.

Part 4: Finishing the Soup

1. Shred the Meat: Carefully remove the ham hock from the pot and place it on a cutting board. It will be very hot. Once it’s cool enough to handle, use two forks to shred the meat from the bone. Discard the bone, skin, and any excess fat.
2. Return Meat and Season: Return the shredded ham meat to the pot. Remove and discard the bay leaves. Now is the time to season the soup. Stir in salt and freshly ground black pepper to taste. Waiting to salt until the end helps ensure the beans become tender.
3. Brighten the Flavor (Optional but Recommended): For a final touch that brightens all the savory flavors, stir in a splash (about 1-2 teaspoons) of apple cider vinegar or fresh lemon juice just before serving. Garnish with fresh chopped parsley.

The Enduring Appeal of 15 Bean Soup

This humble soup has remained a staple for generations for several compelling reasons:

• Incredibly Budget-Friendly: The core ingredient is a bag of dried beans, one of the most affordable and shelf-stable proteins available. A single pot of this soup can feed a large family or provide leftovers for days, making it a champion of frugal cooking.
• A Nutritional Powerhouse: Beans are packed with plant-based protein, dietary fiber, and essential micronutrients like iron, magnesium, and folate. The variety in a 15-bean mix ensures a wide spectrum of these nutrients. The high fiber content promotes digestive health and provides a feeling of lasting fullness.
• The Ultimate Comfort Food: There is something deeply satisfying about a thick, hearty soup that has been simmered for hours. It’s warm, rustic, and fills the home with an irresistible aroma. It’s the perfect antidote to a cold day.
• Endlessly Versatile: This recipe is a fantastic template. You can easily adapt it to be vegetarian, use different types of meat, add various vegetables, or cook it using different methods.

Recipe Variations: Slow Cooker & Instant Pot

Slow Cooker (Crock-Pot) 15 Bean Soup

The slow cooker is perfect for developing deep flavors over a long, hands-off period.

1. Soak Beans: Prepare the beans using the overnight or quick-soak method as described above. Drain and rinse.
2. Sauté (Optional but Recommended): In a skillet on the stovetop, heat the olive oil and sauté the onion, carrots, and celery until softened. Add the garlic and spices and cook for one minute. This step greatly enhances the flavor but can be skipped if you’re in a hurry.
3. Combine: Transfer the sautéed vegetables (or add the raw vegetables if skipping the sauté step) to the slow cooker. Add the soaked beans, ham hock, broth, water, diced tomatoes, and bay leaves.
4. Cook: Stir everything together. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beans are tender.
5. Finish: Remove the ham hock, shred the meat, and return it to the pot. Season with salt, pepper, and a splash of vinegar as in the original recipe.

Instant Pot (Pressure Cooker) 15 Bean Soup

This method is fantastic for when you forget to soak the beans!

1. Rinse and Sort Beans: No soaking is required for this method. Simply rinse and sort the beans.
2. Sauté: Set the Instant Pot to the “Sauté” function on high. Add the olive oil. Sauté the onion, carrots, and celery for 5-7 minutes. Add the garlic, smoked paprika, and thyme and cook for another minute.
3. Deglaze: Pour in about 1 cup of the broth and use a wooden spoon to scrape all the browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice.
4. Combine: Press “Cancel.” Add the rinsed (unsoaked) beans, the rest of the broth, water, diced tomatoes, bay leaves, and the ham hock.
5. Pressure Cook: Secure the lid and set the steam valve to “Sealing.” Select the “Pressure Cook” or “Manual” setting and cook on High Pressure for 40 minutes.
6. Natural Release: Once the cooking time is up, allow the pressure to release naturally for at least 20 minutes. This is essential for tender beans. After 20 minutes, you can perform a quick release of any remaining pressure.
7. Finish: Carefully open the lid. Remove the ham hock, shred the meat, and return it to the pot. Season generously with salt, pepper, and a splash of vinegar.

Vegetarian or Vegan 15 Bean Soup

To make a delicious plant-based version, you need to replace the smoky, savory flavor of the ham hock.

• Omit Ham Hock: Replace it with 1 tablespoon of liquid smoke or 1 tablespoon of smoked paprika (in addition to the amount already called for).
• Boost Umami: Add 1 tablespoon of soy sauce, tamari, or vegan Worcestershire sauce to the pot. Sautéing 8 ounces of chopped cremini mushrooms along with the mirepoix will also add a deep, “meaty” flavor.
• Use Vegetable Broth: Ensure you use a high-quality, flavorful vegetable broth.

Nutrition Facts

• Servings: 10-12
• Calories Per Serving: Approximately 350-450 kcal (This can vary greatly depending on the size of the ham hock).

Disclaimer: The nutritional information is an estimate. It will vary based on the specific ingredients used, especially the amount of meat rendered from the ham hock.

How to Serve Your 15 Bean Soup

This hearty soup is a meal in itself, but the right accompaniments and toppings can make it a feast.

• The Perfect Toppings Bar:
  • Creamy: A dollop of sour cream or plain Greek yogurt.
  • Cheesy: A sprinkle of shredded sharp cheddar or Monterey Jack cheese.
  • Fresh: Chopped fresh cilantro, parsley, or sliced green onions.
  • Spicy: Sliced fresh or pickled jalapeños, or a dash of your favorite hot sauce.
• Essential Bread Pairings:
  • Skillet Cornbread: This is the ultimate classic pairing. The sweet, crumbly cornbread is perfect for dipping.
  • Crusty Sourdough: A thick slice of tangy sourdough bread is ideal for soaking up the rich broth.
  • Garlic Bread: Warm, buttery garlic bread is always a welcome addition.
• Simple Side Salads:
  • A crisp green salad with a sharp lemon or red wine vinaigrette provides a fresh contrast to the rich, hearty soup.

Additional Tips for Bean Soup Mastery

1. Don’t Salt the Beans Too Early: This is a classic piece of kitchen wisdom. Adding salt or acidic ingredients (like tomatoes) at the beginning of the cooking process can sometimes prevent the bean skins from softening properly, leading to tough beans. It’s best to season generously at the end when the beans are already tender.
2. Don’t Fear “Old Beans”: If you’ve cooked your soup for hours and the beans are still tough, you may have a very old bag of beans. The older beans are, the longer they take to soften. You can try adding ¼ teaspoon of baking soda to the pot to help soften the skins, but the best solution is to simply keep simmering.
3. Mash Some Beans for a Thicker Soup: If you prefer a thicker, creamier soup without adding any flour or cornstarch, simply scoop out about 2 cups of the soup (beans and liquid), blend it until smooth, and stir it back into the pot. Alternatively, use a potato masher to mash some of the beans directly in the pot.
4. Embrace the Leftovers: This soup is one of those magical dishes that tastes even better the next day. The flavors have more time to meld and deepen. The soup will thicken considerably in the fridge as the beans absorb more liquid; simply thin it out with a splash of water or broth when reheating.
5. Using the Ham Flavor Packet: If your bean mix came with a seasoning packet and you’re not using a ham hock, you can use it to add flavor. For the best result, add it during the last 30 minutes of simmering. Taste the soup before adding any extra salt, as these packets are often very salty.

Frequently Asked Questions (FAQ)

1. Do I absolutely have to soak the beans?
While you can cook unsoaked beans (especially in an Instant Pot), soaking is highly recommended. It significantly reduces cooking time on the stovetop and in the slow cooker. More importantly, it helps break down some of the complex sugars (oligosaccharides) in the beans that can cause gas and bloating, making them easier to digest.

2. Why are my beans splitting and turning to mush?
This is usually caused by cooking the soup at too high a temperature. A vigorous, rolling boil will agitate the beans, causing their delicate skins to burst. A very gentle, low simmer is the key to beans that become creamy and tender while still holding their shape.

3. Can I use a different type of meat?
Absolutely. This soup is wonderful with about 1 pound of browned ground beef, Italian sausage, or turkey. You can also use leftover shredded chicken or turkey (add it in the last 30 minutes of cooking). For a smoky flavor without a ham hock, add about 1 pound of diced, cooked ham or sliced smoked kielbasa along with the vegetables.

4. How do I make the soup spicy?
There are several ways to add heat. You can add 1-2 chopped chipotle peppers in adobo sauce along with the diced tomatoes for a smoky heat. You can sauté a diced jalapeño or serrano pepper with the mirepoix. Or you can simply add ½ to 1 teaspoon of cayenne pepper or red pepper flakes along with the other spices.

5. How long will 15 Bean Soup last, and can I freeze it?
The soup will last for up to 5 days in an airtight container in the refrigerator. It also freezes exceptionally well. Let the soup cool completely, then portion it into freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop.

Print