Tulo

15 Bean Soup Recipe

Fifteen different bean varieties cooked low and slow give the soup a naturally creamy body without any added cream, while a smoked ham hock simmered right in the pot builds a deep, salty backbone of flavor that a seasoning packet alone can't match.

Prep
20 min
Cook
150 min
Total
170 min
Servings
8

Ingredients

Servings8
  • 20 oz 15 bean soup mix (dried beans), rinsed and sorted
  • 1 1/2 lb smoked ham hock
  • 1 cup yellow onion, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 1 14.5-oz can diced tomatoes, with juices
  • 6 cups low-sodium chicken broth
  • 2 leaves bay leaves
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1 tsp salt, plus more to taste
  • 2 tbsp lemon juice

Nutrition per serving

Calories
371
Protein
25g
Carbs
50g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Rinse and sort the dried 15 bean mix, discarding any small stones or shriveled beans. If using the seasoning packet that comes with the bag, set it aside or discard it, since this recipe builds its own flavor from the ham hock and spices.
  2. 2Place the beans in a large bowl, cover with at least 3 inches of cold water, and soak for 8 hours or overnight. (For a quick soak, boil the beans in water for 2 minutes, then let stand off the heat for 1 hour.) Drain and rinse before cooking.
  3. 3In a large Dutch oven or soup pot, combine the drained beans, ham hock, chicken broth, onion, carrots, celery, garlic, and bay leaves.
  4. 4Bring to a boil over high heat, then reduce to a low simmer, cover partially, and cook for 1.5 to 2 hours, stirring occasionally, until the beans are tender all the way through.
  5. 5Lift the ham hock out onto a cutting board. Once cool enough to handle, shred the meat off the bone, discarding the bone, skin, and any large pieces of fat. Return the shredded meat to the pot.
  6. 6Stir in the diced tomatoes, cumin, chili powder, and black pepper. Simmer uncovered for another 20 minutes to let the flavors come together and the soup thicken slightly.
  7. 7Stir in the lemon juice and season with salt to taste. Remove the bay leaves before serving.
  8. 8Ladle the soup into bowls and serve hot, with cornbread if desired.
How to Make Soup Stock

Tips & variations

  • Any mix of dried beans works if a bagged 15 bean blend isn't available; a combination of great northern, pinto, black, kidney, and split peas gets close to the same texture.
  • For a smokier soup, add a smoked ham bone in addition to the hock, or stir in a diced smoked sausage during the last 20 minutes of cooking.
  • A splash of hot sauce or a pinch of red pepper flakes at the table brightens the soup without changing the base recipe.
  • To make it vegetarian, skip the ham hock, use vegetable broth, and add a teaspoon of smoked paprika plus an extra tablespoon of olive oil for richness.

Storage & reheating

Refrigerate the cooled soup in an airtight container for up to 5 days; the beans will keep absorbing broth as it sits, so thin leftovers with a splash of broth or water when reheating. Freeze in individual portions for up to 3 months and thaw overnight in the refrigerator before reheating gently on the stovetop.

Tips from the Tulo kitchen

  • Salting the beans too early in the cooking process can toughen their skins, so hold off on the salt until after they've fully softened.
  • If the soup looks too thick after chilling, a cup of broth or water whisked in over low heat brings it back to serving consistency without diluting the flavor.

FAQ

Do I need to use the seasoning packet that comes with the bean mix?

No. The packet often contains mostly salt and dehydrated vegetables; building the flavor from a real ham hock, fresh aromatics, and spices gives a more balanced, less salty result.

Can I make 15 bean soup without soaking the beans first?

Skipping the soak is possible but adds 45 minutes to an hour of extra simmer time, and the beans cook less evenly since some varieties in the mix are denser than others.

Can I make this in a slow cooker?

Yes. Combine the soaked, drained beans with the broth, ham hock, and aromatics in a slow cooker and cook on low for 7 to 8 hours, then shred the meat and stir in the tomatoes and spices for the last 30 minutes.

Why are my beans still hard after 2 hours of simmering?

Old, long-stored dried beans take significantly longer to soften and sometimes never fully break down; buying beans from a package with a recent date helps, and adding acidic ingredients like tomatoes or lemon juice too early can also slow softening.

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