🫘🍲 15 Bean Soup
A hearty, protein-packed soup made with a mix of beans, simmered with smoky spices and vegetables until rich, thick, and comforting.
🛒 Ingredients
🫘 Beans
- 1 bag (about 20 oz) 15-bean soup mix (pre-packaged dried bean blend)
- Water for soaking (optional but recommended)
🥕 Vegetables & base
- 1 tbsp olive oil
- 1 large onion, chopped
- 2–3 carrots, diced
- 2 celery stalks, chopped
- 3–4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
🍲 Seasoning & flavor
- 6–7 cups chicken broth or vegetable broth
- 1–2 smoked ham hocks or 1 cup diced ham (optional but classic)
- 1 tsp smoked paprika
- 1 tsp cumin (optional)
- 1 tsp dried thyme
- 1–2 bay leaves
- ½ tsp black pepper
- Salt, to taste (add at end)
- Optional: pinch of chili flakes or hot sauce
👨🍳 Instructions
1. Prep the beans
- Rinse beans well and remove debris
- Soak overnight (optional but reduces cooking time and improves texture)
- Drain before cooking
2. Sauté vegetables
- Heat olive oil in a large pot
- Cook onion, carrots, and celery for 5–6 minutes
- Add garlic and cook 30 seconds more
3. Build the soup
- Add beans, diced tomatoes, broth, ham hock (if using), and spices
- Stir well
4. Simmer
- Bring to a boil, then reduce heat
- Cover and simmer 1½–2½ hours, stirring occasionally
- Add more broth if it gets too thick
5. Finish
- Remove ham hock (if used), shred meat, and return it to the soup
- Remove bay leaves
- Season with salt and pepper to taste
🍽️ Serving Ideas
- Serve with cornbread or crusty bread 🥖
- Top with chopped parsley or green onions
- Add a splash of vinegar or hot sauce for brightness
🔥 Tips
- Don’t salt too early—beans can toughen if salted at the start
- For faster cooking, use a pressure cooker or Instant Pot
- Smoked meat adds deep flavor, but you can make it fully vegetarian
- Mash a few beans at the end to naturally thicken the soup
🫘 Why it’s so good
The mix of different beans creates layers of texture, while smoky seasoning and slow simmering turn simple ingredients into a deeply comforting, filling meal.