15 Bean Soup (Freezer Friendly)
Cooler weather calls for hearty and healthy soups and stews, just like this satisfying 15 Bean Soup.
Easy to make, this soup is full of goodness with a beautiful blend of beans, ham, and a handful of flavorful veggies simmered in broth. Nothing takes the chill off better than a homemade bean soup recipe simmering on the stovetop!
I am excited to partner with Hurst’s HamBeens® to bring you this cozy soup recipe!
A Cozy Soup Recipe
I’m obsessed with bean soup.
It’s easy to make, flavorful, and the perfect way to fill hungry bellies on a budget!
The only thing better than bean soup is adding fifteen different kinds of beans plus a seasoning packet that infuses deliciousness into every bite.
Hurst’s HamBeens 15 Bean Soup Mix has a variety of beans and lentils like pintos, limas, garbanzos, split peas, kidneys, and black beans, 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!
How to Make 15 Bean Soup (from Scratch!)
Hurst’s HamBeens soup mix makes it easy to create a savory and satisfying meal in one pot! Use up a smoked ham hock or make it with sausage, leftover ground beef, or turkey! 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). Along with the beans, a seasoning packet is included in each package for simply perfect seasoning.
- Rinse, sort, soak, and drain beans.
- Simmer the mixture until beans are tender and then pull the meat from the ham hock to add to the soup.
- Swap out the 15 Bean Soup Mix for Cajun Bean Soup to change the flavor.
- Add your own seasonings to your liking!
- 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.
- All or some of the broth can be substituted for water. If using a smoked ham hock, I use either water or low sodium broth to keep it from being too salty.
- If using leftover holiday ham, a ham bone (or smoked sausage) it can be added along with the beans.
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 thicker stock.
Alternatively, use a potato masher to smash a few of the beans.
- 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.
Another great thing about 15 bean soup is that it’s great for make-ahead meals and can be kept in the refrigerator. 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.
Our Best Bean Recipes
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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!
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.
Soaking is not required. If beans are not soaked, add 1 cup extra liquid and cook 1 hour longer (or until beans are tender).
IMPORTANT: Add acidic ingredients (tomatoes/lemon juice) only after the beans have softened. They can interfere with rehydration.
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.
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
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