15 Bean Soup Recipe
There’s nothing quite as comforting as a steaming bowl of 15 Bean Soup on a chilly evening. This 15 Bean Soup is hearty, budget-friendly, and packed with deep, smoky flavor.
Loaded with tender beans, savory ham, and aromatic vegetables, each spoonful warms you from the inside out. It’s the perfect way to feed a crowd or stock your freezer for busy nights.
What You’ll Need for 15 Bean Soup
- HamBeens® 15 BEAN SOUP® with seasoning packet – The star of this dish, offering a beautiful medley of beans and a ready-to-use seasoning boost.
- Smoked ham hock or leftover ham or smoked sausage – Brings a rich, smoky depth that infuses the broth with savory goodness.
- Onion – Adds subtle sweetness and body to the soup’s base.
- Garlic – Enhances the savory notes with a gentle aromatic kick.
- Canned diced tomatoes with juice – Lends acidity and brightness to balance the rich, hearty flavors.
- Chili powder – A gentle heat that rounds out the soup’s cozy warmth.
- Fresh lemon juice – A splash at the end lifts and brightens every bite.
How to Make 15 Bean Soup: Easy & Cozy Steps
Start by rinsing and soaking your beans overnight to cut cooking time and ensure they cook evenly. Drain and add them to a pot with water and broth, then nestle in the smoky ham hock if using.
Simmer for an hour to build flavor, then add diced onion, minced garlic, and your soaked beans. Let everything cook low and slow until the beans are perfectly tender.
Stir in juicy tomatoes, a sprinkle of chili powder, and a squeeze of lemon juice to brighten the pot. Finish with the included seasoning packet and adjust salt and pepper to taste. Serve warm and watch it disappear fast.
Tips & Twists for the Best 15 Bean Soup
Add extra veggies like diced carrots or celery for more texture and color—just toss them in during the last 30 minutes of simmering. If you prefer a vegetarian version, skip the ham and use vegetable broth, adding smoked paprika for that signature smoky depth.
Always wait to add acidic ingredients like tomatoes and lemon juice until the beans are soft; early acidity can keep beans from fully tenderizing. If you’re in a hurry, skip soaking—just add extra liquid and extend the simmer time until the beans are creamy and soft.
Keeping Your 15 Bean Soup Fresh
Store leftover 15 Bean Soup in airtight containers in the refrigerator for up to four days. For longer storage, freeze individual portions in freezer-safe containers for up to three months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen it back up.
15 Bean Soup Recipe
Ingredients
- 1 tablespoon fresh lemon juice
- 1 package HamBeens® 15 BEAN SOUP® with seasoning packet
- 4 cups reduced sodium chicken broth
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 4 cups water
- 1 smoked ham hock or leftover ham or smoked sausage
- 1 onion diced
- 15 ounces canned diced tomatoes with juice
Instructions
- Rinse the beans thoroughly and drain, discarding any debris; reserve the seasoning packet. Submerge the beans in a large pot of cool water, cover, and leave to soak for at least 8 hours or overnight. Drain the soaking liquid once complete. Pour the water and broth into a large pot. If using a smoked ham hock, place it in the pot with the liquids, bring to a boil, reduce to a gentle simmer, cover, and cook for 1 hour. (Should you opt for a ham bone, leftover ham, or smoked sausage, add it later with the beans and skip the pre-cook.) Incorporate the onion, garlic, and drained beans into the pot, then lower the heat to a simmer, cover, and cook for an additional 1½ to 2 hours until the beans are tender. Mix in the diced tomatoes, chili powder, and lemon juice; continue to simmer uncovered for about 30 minutes until the soup thickens to your liking. Add the reserved seasoning packet and adjust seasoning with salt and pepper to taste; simmer for a final minute.
