15 bean soup with ham is a hearty, smoky soup made from one of the most colorful bags in the grocery store. A mix of fifteen different dried beans, from navy and pinto to lentils and split peas, simmers for hours with a ham hock until creamy and thick. It is inexpensive, freezer-friendly and perfect for cold weekends.
What is 15 bean soup mix?
The bags contain a blend of dried legumes such as navy, great northern, pinto, kidney, black, cranberry, lima and garbanzo beans, plus split peas and lentils. Each cooks a little differently, which gives the soup a wonderful mix of textures: some beans stay whole, others melt into the broth.
Skip the seasoning packet
Most bags include a ham-flavored seasoning packet. Using real smoked ham and your own spices gives a much better flavor with less salt and fewer additives.
Soak the beans
Soaking overnight helps the beans cook evenly and shortens the simmering time. For a quick soak, boil the beans for 2 minutes, then let them stand covered for 1 hour before draining.
The ham hock
A smoked ham hock or leftover ham bone gives the soup its deep smoky flavor and body. The meat becomes tender and falls off the bone.
Add tomatoes late
Acid from tomatoes can keep beans from softening. Add them only after the beans are tender.
Cajun spices
A little Cajun seasoning and chili powder add warmth and depth without much heat. For a spicier soup, add a pinch of cayenne or a diced jalapeño.
Slow cooker method
Put the soaked beans, vegetables, ham hock, water and spices in a slow cooker and cook on low for 8 to 10 hours. Add the tomatoes and diced ham for the last 30 minutes.
Instant Pot method
Cook soaked beans with the ham hock and liquid on high pressure for 35 minutes with a natural release, then stir in the tomatoes and ham.
A very healthy soup
With fifteen kinds of legumes, this soup is packed with fiber, plant protein, iron and minerals. One bowl provides more than half of the daily fiber you need.
Vegetarian version
Skip the ham, use vegetable broth and add smoked paprika and a splash of liquid smoke for the same smoky depth.
Feeds a crowd
One bag of beans makes about ten servings, so this soup is ideal for families and meal prep.
Serving ideas
Serve with cornbread, crackers or rice. For more bean-and-ham soups, try our pinto bean soup or the Southern black-eyed pea soup.
Storage
It keeps 5 days in the fridge and up to 6 months in the freezer.
Sort the beans
Pour the beans onto a large tray before soaking and pick out any small stones, broken beans or debris. Mixed bean bags occasionally contain a pebble, and it only takes a minute to check.
Different cooking times
The lentils and split peas soften first and dissolve into the broth, which naturally thickens the soup. The larger beans, like kidney and lima, take longest; the soup is ready when they are tender.
Fresh greens
Stir in kale or spinach for the last 10 minutes to add color and nutrients to the hearty, smoky pot.
Garnish
Add a dash of hot sauce and some sliced green onions to each bowl.
Frequently asked questions
Do I have to soak 15 bean soup mix?
Soaking is recommended, but unsoaked beans work with an extra hour of simmering.
Why are some beans still hard?
Larger beans take longer. Keep simmering and add water if needed.
Can I use the seasoning packet?
Yes, but it is salty; reduce or skip added salt.
