15 Bean Soup Recipe

Bean soups are a comfort food that everyone seems to love-whether it’s the rich, hearty texture or the fact that they can easily be adapted to suit different tastes. One particular variation that stands out is the 15 Bean Soup. This dish is a wholesome, filling, and nutritious option that can work as a main course or a side dish. Not only is it packed with plant-based protein, fiber, and a host of vitamins and minerals, but it’s also an incredibly versatile recipe. You can tailor it to fit various dietary preferences or dietary restrictions, making it perfect for anyone.

The magic of a 15 Bean Soup lies in its name. While there are many different types of beans included, each type brings its own unique flavor and texture to the mix. When combined with a blend of seasonings, vegetables, and a savory broth, you get a pot of comforting goodness that just warms the soul. Whether you make it from scratch, buy a pre-packaged kit, or improvise with ingredients on hand, it’s a reliable recipe that’s always satisfying.

In this post, we’ll walk you through a delicious 15 Bean Soup recipe, explore the key ingredients that make it so flavorful, and provide some tips on how to perfect it in your kitchen. So grab your apron, and let’s get cooking!

This recipe uses a combination of 15 different types of beans and a medley of savory vegetables and spices. It’s perfect for those who enjoy slow-simmered, hearty soups with layers of flavor that get better the longer they sit. It’s also a fantastic dish for meal prep, as it stores well in the fridge for several days and freezes beautifully.

Ingredients Needed

Here’s a list of what you’ll need for a large pot of 15 Bean Soup. This recipe serves approximately 8 people, making it perfect for a family or group meal.

15 Bean Soup Mix (or a combination of dried beans) – The heart of this recipe, a pre-mixed 15-bean pack will give you all the variety you need, but you can also create your own blend by combining beans like pinto, navy, kidney, black-eyed peas, chickpeas, and more.
Ham Hock or Smoked Ham – Adds a smoky depth of flavor. If you’re vegetarian, you can skip this or substitute with a vegetarian ham or a smoky mushroom blend for umami.
Yellow Onion (1 medium) – Chopped finely for the base flavor.
Carrots (2 medium) – Diced, they add sweetness and color.
Celery (2 stalks) – Chopped, to add crunch and freshness.
Garlic (4 cloves) – Minced, to enhance the savory quality.
Crushed Tomatoes (1 can, 14.5 oz) – Provides a slightly tangy and rich undertone to the soup.
Vegetable or Chicken Broth (6 cups) – The liquid base of the soup. Choose low-sodium if you prefer less salt.
Bay Leaves (2) – For an herbal, slightly floral aroma.
Smoked Paprika (1 teaspoon) – Adds a smoky, slightly spicy kick.
Thyme (1 teaspoon) – A fragrant herb that complements beans well.
Salt & Pepper – To taste.
Olive Oil (2 tablespoons) – For sautéing the vegetables and adding richness.

Cooking Instructions

Now, let’s get into the cooking process. This method is simple, but it does require a bit of patience since dried beans need time to soak and cook properly.

Step-by-Step

Soak The Beans
- Begin by rinsing the 15 beans thoroughly. If you’re using a pre-mixed bean pack, you’ll need to follow the instructions on the package regarding soaking.
- Soak the beans overnight in water to reduce cooking time. If you’re in a rush, you can use the quick-soak method: boil the beans for 5 minutes, then cover and let them sit for an hour.
Prepare The Soup Base
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
- Add the minced garlic and cook for another minute until the garlic becomes fragrant.
Add The Beans And Broth
- After the beans have soaked, drain and rinse them once more. Add the beans to the pot along with the vegetable or chicken broth, crushed tomatoes, smoked paprika, thyme, and bay leaves.
- Stir everything together and bring the mixture to a boil.
Simmer The Soup
- Reduce the heat to low and let the soup simmer, uncovered, for about 1.5 to 2 hours. Keep an eye on the pot, and add extra water or broth as needed to ensure the beans stay submerged.
- If you’re using a ham hock or smoked ham, you can add it at this point. Let it cook with the beans to infuse that smoky flavor into the soup.
Finishing Touches
- Once the beans are tender and the broth has thickened slightly, remove the ham hock (if used) and shred the meat. Add the meat back into the soup.
- Season with salt and pepper to taste.
Serve And Enjoy
- Ladle the soup into bowls and serve hot. It pairs wonderfully with cornbread, a crusty baguette, or even a side salad for a complete meal.

Ingredient Insights

The beauty of a 15 Bean Soup is not just in its flavor but in the nutritional benefits each bean brings to the table.

Beans: Each variety of bean in the mix (e.g., pinto, kidney, black beans) offers a different texture, flavor, and nutritional profile. Beans are an excellent source of plant-based protein, fiber, and essential minerals like potassium and magnesium. The high fiber content makes this soup incredibly filling while helping to regulate blood sugar levels and promote digestive health.
Smoked Ham or Ham Hock: The smoky, savory flavor that comes from ham hock or smoked ham is key to creating a deep, rich taste. The collagen in the ham hock also adds a silky texture to the broth as it simmers.
Vegetables: The trio of onions, carrots, and celery is a classic base for soups. These aromatics give the soup a hearty and slightly sweet foundation, which balances out the beans’ earthiness.
Spices: Smoked paprika and thyme complement the beans’ flavor, while bay leaves add a subtle, earthy note. These seasonings, combined with the slow simmering process, help create a dish that’s both comforting and complex.

Expert Tips

Soaking the Beans: If you forget to soak the beans overnight, you can use the quick-soak method or opt for canned beans. However, using dried beans offers better flavor and texture.
Don’t Skip the Smoked Element: The smoky ham or ham hock is a game changer. If you’re not eating meat, try adding a few drops of liquid smoke or using smoked paprika to replicate the depth of flavor.
Slow Cooker Option: You can adapt this recipe for the slow cooker. Just toss everything into the slow cooker (after soaking the beans) and cook on low for 6-8 hours.
Check the Beans: Depending on your stove and the type of beans, cooking times can vary. Check your beans around the 1.5-hour mark, and keep simmering until they’re tender but not mushy.

Recipe Variations

Vegetarian or Vegan Version: Skip the ham and use vegetable broth instead of chicken broth. Add more mushrooms for a meaty texture and smoky flavor. If you miss the savory depth, a tablespoon of miso paste can give that umami boost.
Spicy 15 Bean Soup: Add some diced jalapeños or red pepper flakes if you like your soup with a kick. The heat will balance out the richness of the beans and broth.
Add Greens: For an extra dose of nutrients, add some spinach, kale, or chard towards the end of the cooking process. They will wilt down and add a wonderful freshness to the soup.
Make It a Chili: Add some chili powder, cumin, and black beans to create a bean chili variation. It’s great served with a dollop of sour cream and shredded cheese.

Final Words

15 Bean Soup is one of those dishes that always brings people together. It’s hearty, flavorful, and packed with nutrition, making it ideal for feeding a crowd, meal prepping for the week, or just enjoying a cozy meal on a chilly day. The beauty of this recipe lies in its versatility-you can customize it to suit your dietary needs, add extra veggies, or adjust the spices to fit your taste.

15 Bean Soup Recipe