This hearty and flavorful 15 Bean Soup is the ultimate comfort food, packed with a variety of beans, crispy bacon, and savory seasonings. Made with the HamBeens 15 Bean Soup mix, this recipe is easy to make in one pot and is perfect for cozy meals. Simmered with chili powder, onion, garlic, and chicken broth, this soup is rich in protein and fiber, making it both filling and nutritious. Topped with cheddar cheese and green onions, it’s an ideal dish for meal prepping, family dinners, or hosting guests. Whether you’re looking for a hearty soup recipe, a comforting bean dish, or a simple yet delicious dinner, this 15 Bean Soup will quickly become a favorite.

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, undrained
- Shredded cheddar cheese (optional, for topping)
- Sliced green onions (optional, for topping)
Instructions:
- Pour the 15-bean mix into a large colander and rinse with cold water until the water draining from the beans runs clear.
- Transfer the rinsed beans to a large bowl. Fill the bowl with water to cover the beans, then cover with a lid or plastic wrap. Let beans soak for 8 hours. For a quicker soak, see the Quick-Soak Method in the notes.
- Once the beans are nearly done soaking, heat a large pot over medium heat. Add the diced bacon and cook until crispy and fully cooked, about 5-7 minutes.
- Remove the cooked bacon from the pot and set aside. Do not drain the bacon fat from the pot.
- Add the diced onion, minced garlic, and chopped celery to the bacon fat in the pot. Cook, stirring occasionally, until the onion and celery are tender, about 3-5 minutes.
- Stir in the seasoning packet from the bean mix, chili powder, salt, and freshly cracked black pepper. Mix well to combine the spices with the vegetables and bacon fat.
- Pour the chicken broth into the pot and stir to combine.
- Drain the soaked beans and add them to the pot. Stir to incorporate the beans with the broth and spices. Let the soup simmer, uncovered, for 1 hour.
- After 1 hour, add the undrained diced tomatoes and the cooked bacon to the pot. Stir well to combine and continue cooking, uncovered, for an additional 30 minutes.
- Taste the soup and adjust the seasoning with more salt, pepper, or chili powder as desired.
- Once satisfied with the flavor, portion the soup into serving bowls and top with shredded cheese and sliced green onions, if desired. Serve warm.
Why You’ll Love This Recipe
This hearty 15 Bean Soup is the perfect comfort food for cold days. With a blend of savory flavors from bacon, onion, and a mix of spices like chili powder, this soup is rich, filling, and full of texture from the variety of beans. The addition of diced tomatoes gives the soup a slight tang, and the option to top with cheddar cheese and green onions adds an extra layer of deliciousness. It’s the perfect dish for meal prepping, a family dinner, or serving guests.

Tips
- Quick-Soak Method: If you’re short on time, use the quick-soak method by bringing the beans and water to a boil, then letting them sit for 1 hour before draining and using.
- Adjusting Consistency: For a thicker soup, mash a few beans in the pot with the back of a spoon or use an immersion blender for a smoother texture.
- Bacon Alternatives: If you prefer a vegetarian version, skip the bacon and use olive oil to sauté the vegetables. You can also add a smoked paprika for a smoky flavor.
Variations and Substitutions
- Beans: This recipe uses a 15-bean mix, but you can substitute with a mix of other beans, such as kidney beans, navy beans, or black beans, depending on your preference.
- Meat-Free Version: Replace bacon with smoked paprika and liquid smoke for a smoky flavor without the meat.
- Broth: Swap out chicken broth for vegetable broth to keep the soup vegetarian-friendly.
- Spice Level: Add cayenne pepper or jalapeños for extra heat, or use mild chili powder for a more subtle flavor.
FAQs
Can I make this soup without soaking the beans?
Yes, you can skip the soaking step, but you will need to increase the cooking time to ensure the beans are fully cooked. Add an extra 30 minutes to the simmering time.
Can I use a slow cooker for this recipe?
Yes, you can! After sautéing the bacon and vegetables, transfer them to a slow cooker, add the beans, broth, tomatoes, and seasoning, and cook on low for 6-8 hours, or on high for 4-5 hours.
Can I freeze leftovers?
Yes, this soup freezes well. Store in an airtight container for up to 3 months. Reheat on the stove or in the microwave when ready to enjoy.
Serving Suggestions
This flavorful soup pairs beautifully with crusty bread, cornbread, or a simple green salad. Serve it with a dollop of sour cream, a sprinkle of fresh cilantro, or a side of pickled jalapeños for extra flavor. It’s also a great meal prep option for the week, as the flavors only improve after a day or two in the fridge!
15 Bean Soup
8
servings15
minutes1
hour45
minutesIngredients
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, undrained
Shredded cheddar cheese (optional, for topping)
Sliced green onions (optional, for topping)
Directions
- Pour the 15-bean mix into a large colander and rinse with cold water until the water draining from the beans runs clear.
- Transfer the rinsed beans to a large bowl. Fill the bowl with water to cover the beans, then cover with a lid or plastic wrap. Let beans soak for 8 hours. For a quicker soak, see the Quick-Soak Method in the notes.
- Once the beans are nearly done soaking, heat a large pot over medium heat. Add the diced bacon and cook until crispy and fully cooked, about 5-7 minutes.
- Remove the cooked bacon from the pot and set aside. Do not drain the bacon fat from the pot.
- Add the diced onion, minced garlic, and chopped celery to the bacon fat in the pot. Cook, stirring occasionally, until the onion and celery are tender, about 3-5 minutes.
- Stir in the seasoning packet from the bean mix, chili powder, salt, and freshly cracked black pepper. Mix well to combine the spices with the vegetables and bacon fat.
- Pour the chicken broth into the pot and stir to combine.
- Drain the soaked beans and add them to the pot. Stir to incorporate the beans with the broth and spices. Let the soup simmer, uncovered, for 1 hour.
- After 1 hour, add the undrained diced tomatoes and the cooked bacon to the pot. Stir well to combine and continue cooking, uncovered, for an additional 30 minutes.
- Taste the soup and adjust the seasoning with more salt, pepper, or chili powder as desired.
- Once satisfied with the flavor, portion the soup into serving bowls and top with shredded cheese and sliced green onions, if desired. Serve warm.

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