Recipe

Hearty 15 Bean Soup

A thick, smoky, savory bean soup with tender ham, bright herbs, and a cozy broth you will want to mop up with bread.

By Matt Campbell

•

4.8

A rustic bowl of 15 bean soup with ham and vegetables, steam rising, with a slice of crusty bread on the side

There are soups that feel like a snack, and then there is 15 bean soup, the kind that lands in your bowl like a warm winter blanket. It is hearty, budget-friendly, and built for leftovers. The beans do the heavy lifting, the veggies bring sweetness, and a little smoky ham makes everything taste like it has been simmering since noon, even if you started it after work.

My version keeps it simple and reliable. No weird ingredients, no fussy steps, and no pretending you will remember to soak beans overnight. We do a quick rinse, a steady simmer, and a couple of small flavor moves that make the pot taste like it came from a diner you trust.

A pot of bean soup simmering on the stove with a wooden spoon resting on the rim

Why It Works

Big, savory flavor with minimal drama: Sautéed aromatics plus smoked ham hock or diced ham builds a deep base fast.
Beans that turn out tender, not chalky: A steady simmer and enough time gets you creamy beans without blowouts.
Thick, spoon-coating texture: A quick mash at the end makes the broth naturally rich without cream.
Flexible: Works with ham, sausage, or totally meatless, and it is easy to adjust thickness and heat.

Pairs Well With

Storage Tips

This soup is a leftovers champion. It gets thicker as it chills, which is honestly part of the charm.

Refrigerator

Cool soup to room temp, then store in airtight containers.
Keeps well for 4 to 5 days.

Freezer

Freeze in portioned containers or freezer bags for easy grab-and-heat meals.
Best within 3 months for flavor and texture.

Reheating

Warm on the stove over medium-low, stirring occasionally.
Add a splash of broth or water if it has thickened up.
Finish with a squeeze of lemon or a dash of hot sauce to wake everything back up.

Common Questions

Do I need to soak the 15 bean mix first?

No. This recipe is written for no soaking. You will simmer longer, but you skip the planning. If you prefer soaking, soak overnight, drain, then start the recipe and reduce simmer time by about 30 to 60 minutes.

Why are my beans still hard?

Usually it is one of three things: the beans are old, the simmer is too low, or the soup is too acidic too early. Make sure you are at a steady gentle simmer, and add acidic ingredients like tomatoes and vinegar after the beans start to soften.

Do I really need to boil the beans first?

Yes, for safety and for better texture. Many 15-bean mixes include kidney beans, which should be boiled hard for at least 10 minutes to reduce lectins (PHA). After that, you can drop to a gentle simmer and let the pot do its thing.

Can I make this vegetarian?

Absolutely. Swap the ham for smoked paprika plus a splash of soy sauce or Worcestershire-style vegan sauce. Use vegetable broth. Add a diced smoked chipotle pepper (optional) for that cozy smoky vibe.

Do I use the seasoning packet that comes with the beans?

You can, but you do not have to. I usually skip it and build flavor with aromatics, herbs, and smoked meat so I can control the salt.

How do I thicken 15 bean soup?

Two easy options: mash about 1 cup of beans against the pot with a spoon, or blend 1 to 2 cups of soup and stir it back in. Both make it thicker without adding flour or cream.

Can I make it in a slow cooker?

Yes. Sauté the onions, carrots, celery, and garlic first for better flavor, then cook on LOW 7 to 8 hours or HIGH 4 to 5 hours until tender. If your mix contains kidney beans, boil the beans for 10 minutes first, then add everything to the slow cooker. Add tomatoes near the last 1 to 2 hours if you have had issues with beans staying firm.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (6 to 8 quart)
Cutting board and chef’s knife
Wooden spoon
Fine-mesh strainer (for rinsing beans)
Ladle
Optional: immersion blender (for thickening)

I learned pretty early that the best “feed everybody” meals are the ones that do not require you to babysit them. 15 bean soup is that friend. You toss things in a pot, keep the simmer honest, and suddenly the kitchen smells like you have your life together. The first time I made it, I went in thinking it was just beans and broth. Then I added a little smoked ham and a hit of lemon at the end, tasted it, and did that classic mid-bite pause like, okay wow. Now it is my cold-weather reset button, especially when the fridge is running low and I still want dinner to feel like a win.

Hearty 15 Bean Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours 15 minutes

Servings 8

Ingredients

1 (16-ounce) bag 15 bean soup mix, rinsed and picked over
1 tablespoon olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 bay leaf
8 cups low-sodium chicken broth (or water, or a mix), plus more as needed
1 to 1 1/2 cups diced cooked ham or 1 smoked ham hock
1 (14.5-ounce) can diced tomatoes, drained (add after beans start to soften)
1 tablespoon Worcestershire sauce
1 to 2 teaspoons apple cider vinegar or fresh lemon juice, to finish
Optional toppings: chopped parsley, sliced green onions, hot sauce

Instructions

Sauté the base. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
Build the pot. Stir in salt, pepper, smoked paprika, thyme, and the bay leaf. Add the rinsed beans, broth, and ham (diced ham or ham hock).
Boil for safety, then simmer. Bring the pot to a rolling boil and boil hard for 10 minutes (this matters for mixes that include kidney beans). Then reduce to a gentle simmer. Partially cover and cook for 90 minutes, stirring occasionally. Check the liquid level as it simmers and add more broth or water if the beans start peeking above the surface or the pot looks dry.
Add tomatoes at the right time. Once beans are starting to soften, stir in the drained diced tomatoes and Worcestershire. Continue simmering, partially covered, 45 to 75 minutes more, until beans are truly tender and the soup is thick. Keep checking and topping up liquid as needed so it stays brothy, not scorched.
Adjust texture. If using a ham hock, remove it, shred the meat, discard bones and skin, then return meat to the pot. For a thicker soup, mash some beans against the side of the pot or blend 1 to 2 cups and stir back in.
Finish and taste like you mean it. Remove bay leaf. Add vinegar or lemon juice, then taste and adjust salt, pepper, and smoke. Serve hot with parsley, green onions, and hot sauce if you like.

A ladle pouring thick 15 bean soup into a bowl with visible beans, ham, and vegetables

Nutrition information is estimated.

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