15 Bean Soup Recipe
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This 15 Bean Soup Recipe combines tender mixed beans, smoky ham, tomatoes, and a flavorful base of onion, carrots, celery, and garlic. The beans simmer with a smoked ham hock until tender, creating a rich broth and hearty texture in one pot.
Serve with Homemade Cornbread or Crusty Bread.
Quick Look: 15 Bean Soup Recipe
- Soaking Time: 8 hours
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 10 hours 50 minutes
- Servings: 10
- Dietary Info: Can be made gluten-free
- Method: Stovetop
- Technique: Soak the beans, sauté the aromatics, simmer the smoked ham hock with the broth to build flavor, then add the beans, tomatoes, and seasonings and simmer until the beans are tender. Finish by shredding the ham, returning it to the soup, and adjusting the seasoning.
- Flavor/Texture: Hearty, savory, smoky, brothy, tender
Why I Love This Bean Soup
This soup develops so much flavor from a handful of humble ingredients. The smoked ham hock gives the broth a deep, savory flavor while the onion, carrots, celery, garlic, tomatoes, and herbs create a hearty soup with plenty of texture. The variety of beans also gives every spoonful a slightly different texture, and the soup is even more flavorful after it rests.
Try my Tuscan White Bean Soup and Navy Bean Soup with Ham next.
Made With Amore,
“This recipe is so simple and delicious.”
– JG
Table of Contents
Simple Ingredients
The key ingredients work together to create a hearty bean soup with a rich, smoky broth and layers of savory flavor.
- 15 Bean Soup Mix: A combination of dried beans, peas, and lentils creates the hearty texture and variety of the soup.
- Smoked Ham Hock or Ham Bone: A ham hock is a cut of meat from the pig’s leg, and a ham bone is a leftover bone from a Ham Roast. They add a rich, smoky, and savory flavor to the soup. The meat on the hock or bone also provides a meaty element.
- Onion, Carrots and Celery: Build the flavorful vegetable base of the soup.
- Diced Tomatoes: Add acidity, color, and tomato flavor to the broth.
- Lemon Juice and Fresh Parsley: Brighten the finished soup and balance the rich flavors.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 13 Bean Soup Mix: A 13 bean soup mix can be used in place of a 15 bean mix if that is what you have available.
- Ham: Use a ham bone, leftover ham from my Fresh Ham Roast Recipe or Baked Ham Recipe (With Glaze), or smoked sausage instead of a smoked ham hock. Since these are already cooked, add them when you add the beans and liquids.
- Broth: Use Homemade Chicken Broth for a richer savory flavor or vegetable broth if preferred.
- Heat: Add more or less red pepper flakes depending on your preferred level of heat.
How To Make 15 Bean Soup
This hearty 15 bean soup builds flavor in layers, starting with sautéed vegetables and a smoked ham hock before the beans simmer until tender.
- Sort through the beans and remove any debris or stones. Rinse the beans thoroughly under cold water and soak them overnight in a large water bowl.
- Alternatively, you can use the quick soak method by boiling them for 2 minutes and then letting them sit, covered, for an hour.
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion, garlic, carrots, and celery. Sauté for about 8-10 minutes or until the vegetables begin to soften.
- Add the ham hock and bay leaf to the pot. Add the water and broth to a large pot. Bring to a boil, reduce heat to a simmer, and cover.
- Cook for 1 hour. If you are using a ham bone, leftover ham, or smoked sausage, add them at the same time as the beans in step 5 (since they are already cooked) and add the liquids then.
- Drain and rinse the soaked beans. Add the drained beans and diced tomatoes (with their juices). Add the chili powder, cumin, thyme, red pepper flakes (if using), lemon juice, salt, and pepper. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours. Remove the ham hock or bone once the beans are tender and the soup has thickened. Shred any meat from the bone and return it to the soup. Discard the bone.
- Taste the soup and season with salt and pepper as needed. Remove the bay leaf. Serve hot and enjoy!
15 Bean Soup FAQs
Soaking the beans overnight helps prepare them for cooking and can reduce the amount of time needed to simmer them. If you don’t have time for an overnight soak, use the quick-soak method: boil the beans for 2 minutes, then remove them from the heat, cover, and let them stand for 1 hour.
Yes. You can leave out the ham and use vegetable broth for a meat-free version. The flavor will be different because the ham hock contributes smoky, savory flavor to the broth.
You can use canned beans for a quicker version of this soup. Rinse and drain the canned beans and add them during the last 30 minutes to 1 hour of cooking to allow them to heat through and absorb flavors.
Absolutely! You can make this soup in an Instant Pot or pressure cooker. Follow the manufacturer’s instructions for cooking dried beans, then add the sautéed vegetables, ham hock, and other ingredients. Cook on high pressure for about 20-25 minutes, with a natural release.
Transfer the soup to airtight containers. Place the containers in the refrigerator for up to 3-4 days, or the freezer for up to 3 months. To reheat on the stove, transfer to a pot, heat over medium, stirring occasionally, until heated through. To reheat in the microwave, heat in 1-minute intervals until heated through.
Serving Suggestions
I love serving 15 bean soup with plenty of crusty bread or cornbread for dipping into the flavorful broth. Try it with Sweet Cornbread, No Knead Italian Ciabatta Bread, or Easy Soft Italian Bread. A fresh Chopped Salad or Orange Fennel Salad also adds a crisp contrast to the hearty soup.
My Pro Tips
Recipe Tips
- Sort the beans carefully before soaking and remove any small stones or debris.
- Sauté the vegetables until they begin to soften before adding the ham hock so the onion, carrots, celery, and garlic have time to develop their flavor.
- Keep the soup at a gentle simmer rather than a rapid boil so the beans cook evenly and the ham has time to flavor the broth.
- Check the liquid as the soup cooks. The beans should remain covered with liquid, so add more broth or water if needed.
- Taste before adding more salt. Smoked ham hocks, ham bones, and broth can all contribute salt to the soup.
More Soup Recipes
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15 Bean Soup Mix Recipe (with Ham)
Equipment
Ingredients
- 1 package 15 Bean Soup Mix
- 1 smoked ham hock , or ham bone with some meat on it
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 tablespoon olive oil
- 1 15-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- Kosher salt to taste
- 4 cups chicken broth , or vegetable broth
- 4 cups water
- Optional: red pepper flakes for added heat
- Chopped fresh parsley, for serving
Instructions
- Prepare the Beans: Sort through the beans and remove any debris or stones. Rinse the beans thoroughly under cold water and soak them overnight in a large water bowl. Alternatively, you can use the quick soak method by boiling them for 2 minutes and then letting them sit, covered, for an hour.
- Sauté the Aromatics: Heat the olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion, garlic, carrots, and celery. Sauté for about 8-10 minutes or until the vegetables begin to soften.
- Add the Ham: Add the ham hock and bay leaf to the pot. Add the water and broth to a large pot. Bring to a boil, reduce heat to a simmer, and cover. Cook for 1 hour. If you are using a ham bone, leftover ham, or smoked sausage, add them at the same time as the beans in step 5 (since they are already cooked) and add the liquids then.
- Drain and Rinse the Beans: Drain and rinse the soaked beans.
- Combine Ingredients: Add the drained beans and diced tomatoes (with their juices). Add the chili powder, cumin, thyme, red pepper flakes (if using), lemon juice, salt, and pepper. Stir everything together.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check the water level to ensure the beans are covered with liquid. Add more broth or water if needed.
- Remove Ham Hock/Bone: Remove the ham hock or bone once the beans are tender and the soup has thickened. Shred any meat from the bone and return it to the soup. Discard the bone.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Remove the bay leaf. Serve hot and enjoy!
- This traditional 15 Bean Soup with Ham is delicious on its own, but you can also serve it with a side of cornbread or crusty bread for a complete and satisfying meal.
Notes
- Sort the beans carefully before soaking and remove any small stones or debris.
- Sauté the vegetables until they begin to soften before adding the ham hock so the onion, carrots, celery, and garlic have time to develop their flavor.
- Keep the soup at a gentle simmer rather than a rapid boil so the beans cook evenly and the ham has time to flavor the broth.
- Check the liquid as the soup cooks. The beans should remain covered with liquid, so add more broth or water if needed.
- Taste before adding more salt. Smoked ham hocks, ham bones, and broth can all contribute salt to the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Elen,
Rosa I am Italian, leaving in Australia .I love cooking ,I teach Italian cooking and I have business ready Italian meals ,thankyou you recipe for lovely menu I can do for my clients.
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Happy this recipe can serve you in Australia!
This looks amazing! Quick question, if making in the slow cooker and substituting bacon when should I add the bacon and how much for best results?
Hi! I would add about 3/4 cup of cooked sliced bacon. Stir in at the end when ready to serve.
This recipe is so simple and delicious.
Yes, I love how easy it is to throw together and it’s still flavorful and wholesome!
Comforting and delicious! We love it with cornbread!