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. It 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.
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. It’s also a great way to enjoy leftover baked ham (or even spiral ham) after a holiday meal. Plus, it requires very little prep, making it 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, making them easy and economical meals.
Ingredients for 15 Bean Soup
Hurst’s HamBeens soup mix makes a savory meal in just one pot. 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 order them online. 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, boil it before adding the beans to flavor the broth and ensure the meat is extra tender. Leftover holiday ham or a leftover ham bone (or smoked sausage) can be added along with the beans. Ground beef can also be browned and added to this recipe. Vegetables like carrot and celery can 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. Chicken broth is used, but vegetable stock can be used too.
How to Make 15 Bean Soup (from Scratch!)
- Rinse, sort, soak, and drain beans.
- Cook meat and beans with onion, garlic, and broth/water.
- 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)
- Add tomatoes, lemon juice, and seasonings.
You can also 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 make 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 them 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! Remove a cup of cooked beans and some of the broth and puree it in a blender. Add the blended beans back into the pot for a thicker stock. Alternatively, use a potato masher to smash a few of the beans.
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 prevent 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, but if you prefer 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 prevent them from softening properly.
- Serve with a slice of cornbread on the side.
Storing and Reheating Leftovers
The great thing about 15 Bean Soup is that it’s great for make-ahead meals and can be refrigerated and frozen. 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
- Homemade Refried Beans
- How to Cook Beans
- Slow Cooker Turkey Soup (Cajun Bean)
- 15 Bean Slow Cooker Chili
- Instant Pot (pressure cooker) Ham & Bean Soup
- Ham and Bean Soup {Crock Pot Version}
Did your family love this 15 Bean Soup? Be sure to leave a rating and a comment below!
FAQs
1. Can I use a different type of bean mix for this soup?
While the recipe specifically calls for Hurst’s HamBeens 15 Bean Soup Mix, you can experiment with other bean mix varieties to create new flavors.
2. Can I make this soup in a slow cooker or Instant Pot?
Yes! This recipe can be easily adapted for a slow cooker or Instant Pot. Simply follow the cooking instructions for each appliance.
Remember to always adjust cooking times and liquid amounts according to the specific instructions for your chosen method.
By incorporating simple yet flavorful ingredients and a variety of cooking techniques, this 15 Bean Soup recipe offers a delightful culinary experience for any occasion. Embrace the joy of cooking with Takeout Food’s dedication to culinary excellence, creativity, and enjoyment. For more inspiring recipes and culinary resources, visit Takeout Food today!
