15 Bean Soup

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Cooler weather calls for hearty and healthy soups and stews, just like this satisfying 15 Bean Soup.

Easy to make, this soup is full of goodness with a beautiful blend of beans, ham, and a handful of flavorful veggies simmered in broth. Nothing takes the chill off better than a homemade bean soup recipe simmering on the stovetop!

bowls of 15 Bean Soup

I am excited to partner with Hurst’s HamBeens® to bring you this cozy soup recipe!

A Cozy Soup Recipe

I’m obsessed with bean soup.

It’s easy to make, flavorful, and the perfect way to fill hungry bellies on a budget!

The only thing better than bean soup is adding fifteen different kinds of beans plus a seasoning packet that infuses deliciousness into every bite.

Hurst’s HamBeens 15 Bean Soup Mix has a variety of beans and lentils like pintos, limas, garbanzos, split peas, kidneys, and black beans, and more. Beans are low in fat and high in fiber and a known superfood that makes for easy and economical meals.

This makes a large pot of soup and leftovers heat well for the rest of the week and freeze beautifully!

ingredients to make 15 Bean Soup

How to Make 15 Bean Soup (from Scratch!)

Hurst’s HamBeens soup mix makes it easy to create a savory and satisfying meal in one pot! Use up a smoked ham hock or make it with sausage, leftover ground beef, or turkey! This recipe is made on the stovetop but you can also make Bean Soup in the Slow Cooker (or even the Instant Pot)!


  • Hurst’s HamBeens® 15 BEAN SOUP® is the base of this recipe. You can find these beans in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package for simply perfect seasoning.
  • Rinse, sort, soak, and drain beans.
  • Simmer the mixture until beans are tender and then pull the meat from the ham hock to add to the soup.
  • Swap out the 15 Bean Soup Mix for Cajun Bean Soup to change the flavor.
  • Add your own seasonings to your liking!


  • If using a smoked ham hock, I like to boil it before adding the beans, this flavors the broth and ensures the meat is extra tender.
  • All or some of the broth can be substituted for water. If using a smoked ham hock, I use either water or low sodium broth to keep it from being too salty.
  • If using leftover holiday ham, a ham bone (or smoked sausage) it can be added along with the beans.

adding ingredients to pot to make 15 Bean Soup

How to Thicken Bean Soup

It’s so simple to thicken 15 Bean Soup!

  1. Remove a cup of cooked beans and some of the broth and puree it in a blender.
  2. Add the blended beans back into the pot for thicker stock.

Alternatively, use a potato masher to smash a few of the beans.

Recipe Tips

  • Soaking beans before cooking decreases cooking time and can remove some of the complex sugars, making them more digestible. Be sure to discard the soaking liquid and use fresh water for cooking.
  • Soaking is optional. If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender).
  • This soup is thick and hearty, for a thinner soup, add more broth.
  • IMPORTANT: Add the tomatoes and lemon juice only when the beans are tender. Adding acidic ingredients to the beans before they are tender will keep them from softening like they should.
  • Serve with a slice of cornbread on the side.

top view of 15 Bean Soup with a laddle


Another great thing about 15 bean soup is that it’s great for make-ahead meals and can be kept in the refrigerator. Simply scoop out servings and reheat in the microwave or on the stovetop. 15 bean soup will stay fresh in the refrigerator for about 5 days.

Freeze soup by ladling it into freezer bags with the date written on the outside. Lay the bags flat in the freezer and when they are frozen, store them upright to save freezer space.

Our Best Bean Recipes

Did your family love this 15 Bean Soup? Be sure to leave a rating and a comment below! 

close up of 15 Bean Soup in bowls
4.94 from 16 votes
Review Recipe

15 Bean Soup

Prep Time 10 minutes
Cook Time 2 hours
Soak Time 8 hours
Total Time 10 hours 10 minutes
Servings 10
Author Holly Nilsson
This 15 Bean Soup is budget-friendly and easy to make. It's the perfect soup for a cold winter's day!


  • 1 package HamBeens® 15 BEAN SOUP® with seasoning packet
  • 4 cups water
  • 4 cups low sodium chicken broth
  • 1 smoked ham hock or leftover ham or smoked sausage
  • 1 onion diced
  • 2 cloves garlic minced
  • 15 ounces diced tomatoes with juice
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juiced

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  • Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
  • Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.
  • Add water and broth to a large pot
  • If using smoked ham hock, add with the water and broth to a large pot. Bring to a boil, reduce heat to a simmer, and cover. Cook 1 hour. (Note: if using ham bone, leftover ham or smoked sausage, it can be added along the beans in the step below and does not need to pre-cook.)
  • Add, onion, garlic, and drained beans and reduce heat to a simmer, and cover. Cook 1 ½ to 2 hours or until beans are tender.
  • Stir in tomatoes, chili powder, and lemon juice. Simmer uncovered for an additional 30 minutes or until thickened.
  • Stir in the seasoning packet from the beans and season with salt & pepper to taste. Simmer 1 minute more.

Recipe Notes

Soaking beans before cooking decreases cooking time and can remove some of the complex sugars, making them more digestible. Be sure to discard the soaking liquid and use fresh water for cooking.
Soaking is not required. If beans are not soaked, add 1 cup extra liquid and cook 1 hour longer (or until beans are tender).
IMPORTANT: Add acidic ingredients (tomatoes/lemon juice) only after the beans have softened. They can interfere with rehydration.
In this recipe, I find ham hock is best cooked for 1 hour before adding the beans. It adds extra flavor to the broth and ensures the meat is tender. If using a ham bone, smoked sausage, or leftover ham add it along with the broth.

Nutrition Information

Calories: 268, Carbohydrates: 40g, Protein: 18g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 14mg, Sodium: 137mg, Potassium: 1019mg, Fiber: 10g, Sugar: 3g, Vitamin A: 109IU, Vitamin C: 9mg, Calcium: 90mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword 15 bean soup, 15 bean soup recipe, best 15 bean soup, how to make 15 bean soup
Course Dinner, Lunch, Soup
Cuisine American
finished 15 Bean Soup in a pot and plated with a title
cups of 15 Bean Soup with writing
close up of 15 Bean Soup with a title
bowls of 15 Bean Soup with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Love this bean mix. Make 1 third of bag. Soak overnight. Rinse. Fry in olive. Oil 1 sweet onion and one minced garlic
    Then in the same pan Cook on stovetop with beef bullion cubes. 1 hour. Make saffron rice… 1half bag. Add to bean mix. Add 1 can diced tomatoes. Perfection

    1. I am sure that would be delicious Doug. If using bacon it can be added along with the beans in step 5 and does not need to pre-cook.

  2. This was amazing!!! Made it tonight with a frozen ham bone. Heated the ham bone in the water and broth for about 45 minutes before adding my presoaked beans. I didn’t use the ham packet, and just added some extra salt, because by the time it had all sat for two hours, I didn’t think it needed much of anything else. Thanks so much for yet another recipe that my family devoured!5 stars

  3. I have been making Hurst’s HamBeens 15 Bean Soup for several years. We both love it. I also add a can of corn (drained) and use Rotel instead of diced tomatoes. I have a pot on cooking right now. Going to make some cornbread and dinner is ready!

  4. I just bought these beans today at the store! I have them soaking some they will be ready to throw in the crock pot tomorrow. Its just weird that I got them today and see this recipe tonight! Lol. I’m going to add bacon as that is what hubby wants!4 stars