When it comes to easy, cozy, and budget-friendly meals, this 15 Bean Soup recipe is a forever favorite. This dish is a little smokey and surprisingly complex. It begs to be served with a big piece of crusty bread and lots of Parmesan shavings.
Few soups satisfy quite like a piping hot bowl of 15 bean soup. Brimming with a colorful medley of bean varieties simmered in a savory broth, it’s the ultimate comfort food. But mastering this classic soup requires some technique. Let’s walk through how to cook 15 bean soup to bean soup perfection!
Part of what makes 15 bean soup so iconic is its blend of not just one, but fifteen different beans. Traditional recipes call for:
- Black beans
- Black-eyed peas
- Cannellini beans
- Garbanzo beans (chickpeas)
- Great Northern beans
- Kidney beans
- Lima beans
- Navy beans
- Pink beans
- Pinto beans
- Red beans
- Small red beans
- Split peas
- Yellow beans
- Light and dark red lentils
This rainbow mix of legumes gives the soup a complex depth of texture and flavor. The beans are simmered in a savory broth seasoned with smoky ham and aromatics
Step 1: Soak the Beans
Before cooking the soup, it’s crucial to soak the beans. Dried beans don’t soften sufficiently during cooking unless soaked first.
Place the beans in a large pot and cover with water by 2-3 inches Let soak 8 hours or overnight The beans will plump up as they absorb water,
Soaking achieves two goals:
- Hydrates the beans so they cook evenly
- Breaks down complex sugars that cause gas
Don’t skip this step for tender beans and easier digestion!
Step 2: Drain and Rinse the Beans
Once soaked, drain the bean water and give them a good rinse. Discard any shriveled beans or debris.
Transfer the soaked beans back into the cooking pot and cover with 8 cups of fresh water. This will hydrate the beans for cooking.
Step 3: Build the Flavor Base
To give the broth loads of flavor, start by cooking:
- 1 cup chopped onions
- 1-2 cloves minced garlic
- 1 pound ham or smoked sausage (optional)
Saute the onion and garlic until softened and fragrant. Then add the ham and any additional seasonings like chili powder or cumin.
Cooking the aromatics and meat first builds a flavorful base for the broth.
Step 4: Simmer the Beans
Next, bring the pot of beans and water to a boil. Once boiling, reduce heat and simmer gently for 1.5-2 hours.
Simmering the beans slowly and gently is key. If boiled too vigorously, the skins can break and make the soup gritty.
Partially cover the pot, stirring occasionally, until the beans are fork tender.
Step 5: Finish the Soup
After the beans have simmered to tenderness, the soup is nearly done! Finish it off by:
- Adding a 28oz can of diced tomatoes
- Simmering 30 minutes more to meld flavors
- Seasoning with lemon juice, salt, and pepper
- Stirring in any additional herbs or seasoning packet
The acid from the tomatoes and lemon helps brighten all the rich flavors.
Serving Suggestions
Your masterfully cooked 15 bean soup is ready to serve! Consider these serving ideas:
- Garnish with shredded cheese, scallions, or sour cream
- Add hot sauce or chili oil for a kick
- Serve with warm corn bread or biscuits
- Pair with a crisp green salad for contrast
- Top with crunchy tortilla strips or croutons
- Accompany with a wedge of crusty bread
However you choose to serve it, this from-scratch 15 bean soup is sure to satisfy. Enjoy the fruits of your bean cooking labor!
Common Questions
Cooking 15 bean soup for the first time? Here are some helpful answers:
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Can I use canned beans? Yes, just skip the overnight soaking.
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What if I forget to soak the beans? Increase simmer time to 2-3 hours for tender beans.
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Do I have to use 15 bean varieties? No, you can simplify with 3-5 types.
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Can I use a slow cooker? Yes, cook on low 6-8 hours after soaking beans.
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Can I freeze leftover soup? Sure, store in airtight containers up to 4 months.
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Dietary Note
To make this bean soup vegetarian by leaving out the bacon, you can use olive oil instead of the bacon fat.
- Vegetables. For added flavor and nutritional value. I chose to add onion, carrots, and celery, which are all good for soup (a k. a. mirepoix).
- Ham Bone. If you have extra ham bone, feel free to add it here. If you don’t have one, it’s okay. You don’t have to use a ham bone to make this 15-bean soup.
- Broth. If you don’t want to use the ham bone, chicken broth will help your soup taste better.
Substitution Tip
You can use water instead of broth if you use a ham hock or bone because the ham will add salt to the soup on its own. Before serving, season with additional salt, to taste.
- Spices. A mix of favorites, like smoked paprika, that give the soup a lot of flavor. This soup, along with this Vegan Potato Soup, has a delicious smokiness that will make your spoon want more by drawing you back to the bowl.
- Fire-Roasted Tomatoes. One of the things I always have in my pantry! The tomatoes give the soup more flavor and liquid.
- Red Wine Vinegar. For a touch of acid and brightness. Don’t skip it; it brings the soup to life.
- Parmesan Cheese. The perfect finish for a touch of creaminess. (You also have to do it to finish a bowl of Minestrone Soup.) ).
- Soak the Beans. Put the beans in a large bowl and cover them with water before you start making the soup. Let stand overnight. OR see the quick soak method below.
- Drain and Rinse. Take the beans out of the water and give them a good rinse before you start cooking the soup.
- Cook the Bacon. Leave the drippings in the pot.
- Cook the Veggies. You can add the ham bone, bay leaf, beans, broth, or water.
- Simmer. Once the soup starts to boil, lower the lid and let it cook for a while longer. The beans should start to break down.
- Simmer More. After adding the tomatoes and spices, leave the pot uncovered to let the flavors develop even more.
- Finish. If you want, you can change the seasonings. Serve hot with Parmesan and fresh parsley. ENJOY!.
- Cajun 15 Bean Soup Recipe. Instead of regular soup, use a bag of Cajun 15 Bean Soup and seasoning. Add 1 diced green pepper with the onion. You can also use your favorite Cajun spice blend instead of the salt and spices in this recipe.
- 15 Bean Soup with Ham Hock. If you don’t have a hambone but still want this 15-bean soup to taste rich and hearty, you can use a ham hock instead. The ham hock will be salty, so don’t add salt until the very end. Also, use water instead of broth.
- 15 Bean Soup with Chicken. Remove the skin and bones from 1 pound of chicken breast and cook it in a pan with onion until it’s fully cooked. Finish cooking the soup as directed. You could also add shredded chicken that has already been made right before serving. For ideas, read my post on How to Make Chicken Breast or Shredded Chicken.
- 15 Bean Soup with Sausage. After you add the onion, cook the turkey sausage for one pound until it is fully cooked. Finish cooking the soup as directed.
- 15 Bean Soup with Hamburger. Season the lean ground beef with salt and pepper, then add it to the onion and cook it until it’s done. Finish cooking the soup as directed.
- 15 Bean Soup with Kielbasa. Brown 3/4 pound sliced smoked kielbasa with the onions. Finish cooking as directed.
- Vegetarian 15 Bean Soup Recipe. Omit the meat. Add more salt and extra virgin olive oil to taste to the vegetables. This version is also vegan! If you’d like, you can also add kale or spinach.
- To Store. Bean soup that has been saved can be kept in the fridge for up to three days in an airtight container.
- To Reheat. Rewarm soup on the stove over medium-low heat until hot. You can also heat up leftovers in the microwave until they are hot all the way through.
- To Freeze. You can freeze soup for up to three months if you put it in a container that doesn’t let air in. Let thaw overnight in the refrigerator before reheating.