Cooler weather calls for hearty and healthy soups and stews and this 15 Bean Soup tops the list.

This bean soup recipe is easy to make and jam-packed with goodness, this soup has a beautiful blend of ham and beans with a handful of flavorful veggies. It’s all simmered in broth until thickened, tender, and delicious.

15 bean soup with cornbread

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

A Favorite Cozy Soup Recipe

I’m obsessed with bean soup.

  • It’s easy to make with simple ingredients (most of which you likely have on hand!).
  • 15 Bean Soup is the perfect way to fill hungry bellies on a budget!
  • This is the perfect way to enjoy leftover baked ham (or even spiral ham) after a holiday meal.
  • This soup needs very little prep, perfect for using leftover ham from Christmas or Easter dinner.
  • This soup reheats and freezes well so make a batch for meals throughout the week!

A Good Soup Made Even Better

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

Hurst’s HamBeens 15 Bean Soup Mix has a variety of beans and lentils like pintos, navy beans, baby limas, garbanzos, split peas, red & white kidney, black beans, yellow split peas, 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

Ingredients for 15 Bean Soup

Hurst’s HamBeens soup mix makes a savory meal in just one pot (we love less clean up)!  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 or here on Amazon). Along with the beans, a seasoning packet is included in each package.

Ham or smoked sausage can be added to this soup (or even smoked turkey).  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.

If using leftover holiday ham, a leftover ham bone (or smoked sausage) it can be added along with the beans. Ground beef can also be browned and added to this recipe.

Vegetables can be added to this soup if you’d like. Carrot and celery should be added during the last 30 minutes of cooking time. If you’re a fan of kale or spinach, stir in a handful or two!

Tomatoes are added for zest but it’s important to add them AFTER the beans have softened. We use chicken broth but vegetable stock can be used too.

adding ingredients to pot to make 15 Bean Soup

How to Make 15 Bean Soup (from Scratch!)

  1. Rinse, sort, soak, and drain beans.
  2. Cook meat and beans with onion, garlic, and broth/water.
  3. Simmer the mixture until beans are tender and then pull the meat from the ham hock to add to the soup. (Optional, add vegetables at the end of the cooking time for about 30 minutes)
  4. Add tomatoes, lemon juice, and seasonings.

Swap out the 15 Bean Soup Mix for Cajun Bean Soup to change the flavor.

Soaking is Optional

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.

To soak beans, rinse the beans and check for pebbles, rocks, or debris. Place the beans in a pot and fill with clean water 2″ above the beans. Let it sit overnight.

If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender).

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.

top view of 15 Bean Soup with a laddle

Recipe Tips

  • All or some of the broth can be substituted for water. If using a smoked ham hock, use water or low sodium broth to keep it from being too salty.
  • 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.

bowl of 15 Bean Soup

Storing and Reheating Leftovers

15 bean soup is that it’s great for make-ahead meals and can be kept in the refrigerator and freezes perfectly. 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. Thaw in the fridge and heat on the stove or in the microwave.

Our Best Bean Recipes

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

two bowls of 15 bean soup with cornbread
4.98 from 40 votes↑ Click stars to rate now!
Or to leave a comment, click here!

15 Bean Soup

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

Ingredients  

  • 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

Instructions 

  • 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.

Notes

IMPORTANT: Add acidic ingredients (tomatoes/lemon juice) only after the beans have softened. They can interfere with rehydration.
Optional, add vegetables (carrot, celery) at the end of the cooking time for about 30 minutes
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 more (or until beans are tender).
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.
4.98 from 40 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.

Course Dinner, Lunch, Soup
Cuisine American

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finished 15 Bean Soup in a pot and plated with a title
cups of 15 Bean Soup with writing
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About the author

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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Comments

  1. Holly your recipes are so good! This one is yet another tasty and filling recipe. I added a couple shakes of red cayenne pepper for a little zing. Delicious!
    Thanks ❤️
    Bonnie5 stars

    1. You are so very welcome Bonnie! So happy to hear that you loved this soup so much! Love the addition too, right up my alley.

    1. Hi Sandi, if soaking for more than 24 hrs it is a good idea to refrigerate, or in the summer if your house is quite warm it wouldn’t hurt. But otherwise they are okay to sit on the counter overnight.

  2. Sounds like a delicious recipe but I’m wondering why the carbs are so high ? Is there any way to reduce the carbs in this recipe ? I’m diabetic and try to watch…
    Thanks !
    Michelle

    1. Hi Michelle, the bulk of the carbs come from the bean mixture. So I don’t think there is a way to drastically reduce the carbs in this recipe. If you do, we would love to hear how you adapted it.

  3. This was SO delicious! I’ll be sure to make it after every holiday that I make a ham now, which I always use your glazed ham recipe. Thank you!5 stars

  4. 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.

  5. 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

  6. 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!

  7. 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