Last updated: October 19, 2026
15 bean soup is a thick, savory pot of mixed dried beans simmered with smoked ham, carrots, and celery, and this version feeds eight after an overnight soak. We walk you through every stage of the stovetop method below, or you can jump straight to the recipe card.
How to Make 15 Bean Soup on the Stove
15 bean soup starts with a soaked bag of mixed beans, a sautéed vegetable base, and a smoked ham hock that seasons the whole pot. The order matters, so you soak first, sauté second, boil hard third, and simmer gently last.
Following that order gives you tender beans and a broth that turns creamy without any cream. In total you need about 20 minutes of prep and 2 hours 15 minutes at the stove, plus the soak.
What Is in a 15 Bean Soup Mix
A 15 bean soup mix is a 20-ounce bag of dried legumes in assorted sizes and colors. Brands vary, but most blends include navy, pinto, black, lima, and red kidney beans alongside lentils, split peas, and black-eyed peas.
Because the beans differ in size, they cook at slightly different speeds. That is why some break down into a creamy broth while others stay whole and meaty.
Gather Your Ingredients
This recipe uses one 20-ounce package of dried 15 bean soup mix, one smoked ham hock of about 1 pound, and 8 cups of low-sodium chicken broth. The vegetables are 1 large yellow onion, 3 medium carrots, 3 celery ribs, and 4 garlic cloves, plus one 14.5-ounce can of diced tomatoes.
The seasonings are 2 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, 2 bay leaves, 1/2 teaspoon of black pepper, 1/2 teaspoon of kosher salt, and 1 tablespoon of apple cider vinegar. If your bag includes a seasoning packet, leave it out, because the ham hock already brings plenty of salt and smoke.
Soak the Beans
Pour the beans onto a rimmed baking sheet and discard any shriveled beans or small stones, then rinse them well. Place them in a large bowl, cover with cool water by about 2 inches, and let them soak for 8 hours or overnight.
Drain the soaking water and rinse the beans again before cooking. Soaking for at least 5 hours and discarding that water is the approach the FDA recommends for dried beans.
Short on time? Cover the beans with water by 2 inches, boil them for 2 minutes, then remove the pot from the heat, cover it, and let the beans sit for 1 hour before draining.
The recipe card lists the overnight soak, so treat this as an optional shortcut.
Build the Flavor Base
Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery, then cook for 6 to 8 minutes until the onion turns translucent and the vegetables soften.
Stir in the garlic, thyme, and smoked paprika. Cook for 1 minute, stirring constantly, until the garlic smells fragrant.
Boil Hard, Then Simmer Gently
Add the drained beans, chicken broth, ham hock, and bay leaves to the pot. Turn the heat to high and bring everything to a full rolling boil, then boil hard for 10 full minutes.
That boil is a food safety step. Raw beans, and red kidney beans in particular, contain a natural compound called phytohemagglutinin, and the FDA Bad Bug Book recommends boiling soaked beans in fresh liquid for at least 10 minutes to break it down.
After the boil, reduce the heat to low, partially cover the pot, and simmer for 1 hour, stirring every 15 minutes or so. Then stir in the diced tomatoes with their juices and simmer for 30 more minutes, adding up to 1 cup of water if the soup looks thicker than you like.
We add the tomatoes late on purpose, because acid slows the softening of dried beans. The beans are ready when the largest ones mash easily against the side of the pot with no chalky center.
Shred the Ham and Mash for a Creamy Broth
Lift the ham hock onto a cutting board and remove the bay leaves. Pull the meat off the bone in shreds, discard the skin and bone, and stir the meat back into the pot.
Press about 1 cup of the beans against the side of the pot with a potato masher or the back of a wooden spoon, then simmer uncovered for 10 minutes so the broth thickens. Stir in the salt, pepper, and apple cider vinegar at the end, then taste and adjust.
15 Bean Soup Variations and Substitutions
15 bean soup welcomes easy swaps, and each one below is optional because the recipe card keeps the base recipe simple. For a vegetarian pot, skip the ham hock, use low-sodium vegetable broth cup for cup, and stir in an extra teaspoon of smoked paprika.
If you cannot find a ham hock, stir 2 cups of diced cooked ham into the pot during the final 10 minutes of simmering. The ham will be saltier than the hock, so hold back the kosher salt until you taste the finished soup.
For heat, add 1/4 teaspoon of crushed red pepper flakes with the garlic or pass hot sauce at the table. Our favorite toppings are chopped fresh parsley, shredded sharp cheddar, a drizzle of olive oil, and a squeeze of extra vinegar.
How to Store and Reheat 15 Bean Soup
Cool the soup and refrigerate it within 2 hours of cooking, which is the USDA guideline for cooked leftovers. Divide it into shallow containers so it chills quickly.
Leftover 15 bean soup keeps in the refrigerator for up to 4 days, and in the freezer for up to 3 months for best quality. Thaw frozen soup overnight in the refrigerator.
Reheat the soup on the stove until it reaches 165°F, the USDA safe temperature for leftovers. The beans keep absorbing broth as the soup sits, so stir in a splash of water or broth to loosen it.
Where 15 Bean Soup Comes From
Bean soup with ham is one of the most enduring pots in American home cooking. Dried beans store for months, cost very little, and turn a single ham bone into dinner for a crowd.
The mixed bag is a pantry convenience that grocery stores have sold for decades, letting one purchase deliver many bean varieties at once. The result sits somewhere between a classic navy bean and ham soup and a rustic stew, with more texture and color in every spoonful.
Ready to cook? Use the recipe card below to print, save, or scale the 15 bean soup.
Hearty 15 Bean Soup With Ham
A thick, creamy 15 bean soup made with soaked dried beans, a smoked ham hock, carrots, and celery. Mashing about 1 cup of beans thickens the broth without any cream.
Ingredients
- 1 package (20 ounces) dried 15 bean soup mix
- 1 smoked ham hock (about 1 pound)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Instructions
- Sort and rinse the beans, then cover with cool water by 2 inches and soak for 8 hours or overnight. Drain and rinse.
- Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery and cook 6 to 8 minutes until softened.
- Stir in the garlic, thyme, and smoked paprika and cook 1 minute, stirring constantly.
- Add the drained beans, chicken broth, ham hock, and bay leaves. Bring to a full rolling boil over high heat and boil hard for 10 minutes.
- Reduce the heat to low, partially cover, and simmer 1 hour, stirring occasionally.
- Stir in the diced tomatoes with their juices and simmer 30 more minutes until the beans are completely tender. Add up to 1 cup water if the soup gets too thick.
- Remove the ham hock and bay leaves. Shred the ham, discard the skin and bone, and stir the meat back into the pot.
- Mash about 1 cup of the beans against the side of the pot, stir, and simmer uncovered 10 minutes.
- Stir in the salt, pepper, and apple cider vinegar. Taste, adjust, and serve hot.
Notes
Soak the beans at least 5 hours and discard the soaking water. Do not skip the 10-minute rolling boil. Skip any seasoning packet that comes with the mix. Refrigerate leftovers within 2 hours and store up to 4 days, or freeze up to 3 months. Reheat to 165°F, adding a splash of water or broth to loosen.
Nutrition Information:
Yield:
8Serving Size:
about 1 3/4 cupsAmount Per Serving: Calories: 360Total Fat: 5gSaturated Fat: 1.5gSodium: 780mgCarbohydrates: 56gFiber: 17gSugar: 7gProtein: 25g
15 Bean Soup FAQs
Do you have to soak 15 bean soup beans?
Soaking is not strictly required, but it helps the beans cook evenly and is the FDA recommended practice. This recipe is written for soaked beans, so the timings will run longer if you skip it.
Can you make 15 bean soup in a slow cooker?
Yes, with one extra step. The FDA warns that low-temperature cooking can leave the natural toxin in raw beans active, so boil the soaked beans hard on the stove for 10 minutes before they go into the slow cooker.
After that, cook the soup until the beans are completely tender.
Why are my beans still hard after simmering?
Very old dried beans are the most common cause, because they can take much longer to soften. Keep simmering, add 1/2 cup of water at a time as needed, and check every 15 minutes.
How do you thicken 15 bean soup?
Mash about 1 cup of the cooked beans against the side of the pot, which releases starch into the broth. Simmering uncovered for an extra 10 minutes also reduces the liquid and deepens the flavor.
What goes well with 15 bean soup?
Skillet cornbread is the classic partner for soaking up the broth. A crisp green salad or a grilled cheese sandwich also rounds out the meal.
Why This 15 Bean Soup Recipe Works
Soaking the beans overnight lets the mixed sizes cook more evenly, and the 10-minute rolling boil makes sure every bean, including the kidney beans, is safely cooked before the gentle simmer takes over.
The sautéed onion, carrots, and celery build a savory base, while the smoked ham hock releases salt, smoke, and body into the broth as it simmers. Thyme and smoked paprika round out that flavor without any seasoning packet.
Holding the diced tomatoes until the last 30 minutes keeps the acid from stalling the beans, and mashing about 1 cup of beans turns the broth thick and creamy without any cream. Vinegar and salt go in at the end so you can season the finished soup exactly to taste.
Make 15 Bean Soup Tonight
This 15 bean soup turns a humble bag of dried beans into a smoky, creamy dinner that feeds eight and tastes even better the next day. Put your beans in a bowl of water tonight, cook the soup tomorrow, and save the recipe card so it is ready the next time the weather turns cool.
Creamy Butter Bean Soup With Garlic and Lemon Ready in 45 Minutes
