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+ servings
Overhead view of a bowl of deep red 15 bean soup topped with chopped green onions and yellow shredded cheddar in a white bowl on a white table with spoons, chopped onions, and cornbread.

15 Bean Soup

With a base of 15 different beans, a blend of spices, bacon, onion, celery, and diced tomatoes, this recipe is a hearty and satisfying way to welcome in soup season!
Prep: 15 minutes
Cook: 1 hour 45 minutes
Soak 8 hours
Total: 10 hours
Yield:8 servings

Equipment

  • colander or fine mesh sieve
  • running water
  • large bowl with lid or plastic wrap to cover
  • Large pot
  • tongs or spatula
  • bowl or plate
  • Large wooden spoon

Ingredients

  • 1 20-ounce bag Hurst's HamBeens 15 Bean Soup mix with seasoning packet
  • 4 strips bacon diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • ¼ cup chopped celery
  • 1 teaspoon chili powder
  • salt to taste
  • freshly cracked black pepper to taste
  • 6 cups low sodium chicken broth
  • 1 15-ounce can diced tomatoes not drained
  • shredded cheddar cheese optional, for topping
  • sliced green onions optional, for topping

Instructions

  • Pour HamBeens 15-bean mix into large colander. Rinse beans in colander with running water, until water draining from beans runs clear.
    Overhead view of rinsed dried 15 bean soup in a large glass bowl with a fine mesh strainer.
  • Transfer rinsed beans to large bowl. Fill bowl with water to cover beans, then cover bowl with lid or plastic wrap. Set beans aside to soak 8 hours. See Notes for Quick-Soak Method.
  • Toward end of soak time, heat large pot on stovetop over medium heat. When pot is hot, add diced bacon to pot and cook until bacon is cooked through and crispy.
    Overhead view of diced bacon strips cooked in bacon fat in the bottom of a large oval pot with handles.
  • Transfer cooked bacon to bowl or plate and set aside. Do not drain rendered bacon fat from pot.
  • Add diced onion, minced garlic, and chopped celery to pot with bacon fat. Cook, stirring occasionally, until onion and celery are tender, approximately 3 to 5 minutes.
    Overhead view of diced onion, chopped celery, and minced garlic in a large pot with rendered bacon fat on a neutral table.
  • Add seasoning packet from dried soup, chili powder, salt, and freshly cracked black pepper to pot. Stir well to fully combine spices with veggies and rendered bacon fat.
  • Pour 6 cups chicken broth into pot and stir to incorporate spices, veggies, and liquid.
    Overhead view of chicken broth, onion, celery, and a variety of spices for 15 bean soup in a large oval ceramic pot with 2 handles.
  • Drain water from bowl with beans, then add soaked beans to pot with chicken broth. Stir to incorporate, then let soup simmer, uncovered, 1 hour.
  • After soup has simmered 1 hour, add diced tomatoes and cooked bacon to pot and stir to incorporate. Cook soup, uncovered, 30 minutes more.
    Overhead view of 15 bean soup with beans, bacon, onion, celery, tomatoes, and spices in a large oval pot with 2 handles.
  • After 30 minute cook time, taste soup and adjust salt, pepper, and chili powder as needed. When satisfied with flavor, portion soup into serving bowls, top with shredded cheese and sliced green onions if desired, and serve warm.

Notes

  • Quick Soak Method: Rinse and drain beans. Transfer beans to pot and cover with 3-4 inches of cold water. Bring water to boil and let beans cook in boiling water for 2-3 minutes. Move pot to room-temperature burner and cover pot with lid. Let beans soak 1 hour, then drain beans and proceed with recipe as written.
  • Make it Vegan/Vegetarian: Omit the bacon, or use a plant-based bacon. Use neutral oil to sauté onion, celery, and garlic, and use vegetable broth instead of chicken broth. Use a plant-based shredded cheese. Double check the seasoning packet ingredients before using.

Nutrition

Serving Size: 1serving | Calories: 320kcal | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 599mg | Potassium: 1086mg | Total Carbs: 49g | Fiber: 15g | Sugar: 3g | Net Carbs: 34g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.3mg
Recipe By:Sam Guarnieri