Traditional 15-Bean Soup with Smoked Ham Recipe

Traditional 15 Bean Soup with Ham is a comforting, one-pot soup that’s easy to make and full of flavor. A mix of beans and peas, tender ham, and a mirepoix of vegetables simmer together in a savory broth for a hearty weeknight meal. Serve with cornbread or crusty bread for a satisfying dinner.

Serve with Homemade Cornbread or other Crusty Bread.

Simple Ingredients

• 15 Bean Soup Mix: A packaged mix of dried beans and peas that typically contains several varieties for a range of textures and colors.
• Ham Hock or Ham Bone: Adds smoky, savory depth; the meat can be shredded and returned to the soup.
• Onion: Chopped, for sweetness and aroma.
• Garlic: Minced, for savory depth.
• Carrots: Diced, for color and natural sweetness.
• Celery: Diced, for mild, earthy flavor.
• Diced Tomatoes: Add acidity and tomato flavor.
• Bay Leaf and Herbs: Bay leaf and dried thyme add a subtle, earthy background.
• Broth: Chicken or vegetable broth forms the flavorful liquid base.
• Salt and Pepper: To taste; be careful if your ham is salty.
• Olive Oil: For sautéing the aromatics.

See the recipe card below for the full printable ingredient list and quantities.

How To Make 15 Bean Soup

Prepare the beans: Sort and rinse the dried beans, removing any debris. Soak overnight in plenty of water, or use the quick-soak method: boil for 2 minutes, remove from heat, cover, and let sit for 1 hour.

Drain and rinse the soaked beans before adding them to the soup.

Sauté the aromatics: Warm the olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, garlic, carrots, and celery and sauté until softened, about 8–10 minutes.

Add the ham: Add the ham hock (or ham bone) and bay leaf to the pot. Pour in broth and water, bring to a boil, then reduce to a simmer and cook for about 1 hour to extract flavor from the ham.

Combine ingredients: Add the drained beans, diced tomatoes with juices, chili powder, cumin, thyme, red pepper flakes (optional), lemon juice, salt, and pepper. Stir to combine.

Simmer: Bring the soup to a gentle boil, then reduce heat, cover, and simmer 1½–2 hours, until the beans are tender. Check periodically and add more water or broth if needed.

Finish with the ham: Remove the ham hock or bone when the beans are tender. Shred any meat and return it to the pot. Discard the bone and bay leaf.

Season and serve: Adjust salt and pepper to taste. Garnish with chopped parsley if desired and serve hot.

This soup pairs beautifully with cornbread or crusty bread and makes excellent leftovers—the flavors deepen after a day.

Substitutions

Common substitutions to suit preferences or pantry items:

1. Ham hock/bone: Smoked turkey leg or wing, smoked sausage or kielbasa, or bacon/pancetta for smoky flavor.
2. Beans mix: Use a custom mix of your favorite dried beans or a single variety like navy beans or lentils for a simpler version.
3. Broth: Vegetable broth for a vegetarian option, beef broth for a richer base, or water with bouillon.
4. Aromatics: Substitute leeks, shallots, or bell peppers if preferred.
5. Tomatoes: Fresh diced tomatoes, tomato sauce, or a small amount of tomato paste diluted with water.

Choose substitutions that match your dietary needs and desired flavor profile.

Variations

This recipe is flexible. Popular variations include:

• Vegetarian/Vegan: Omit ham and use vegetable broth; add smoked paprika or liquid smoke for a smoky note and extra vegetables like kale or spinach.
• Spicy: Add jalapeños, cayenne, or hot sauce; use diced green chiles.
• Creamy: Purée part of the soup or stir in cream or coconut milk for a richer texture.
• Smoky: Use smoked sausage or extra smoked paprika and a dash of liquid smoke.
• Italian-style: Add Italian sausage, fresh spinach, and finish with grated Parmesan.
• Southwestern: Season with cumin and coriander, add corn and cilantro, and finish with lime juice.
• Add-ins: Stir in cooked rice, barley, or small pasta for extra heartiness.

Equipment

• Crock Pot or Slow Cooker for hands-off cooking
• Dutch oven or large heavy pot for stovetop cooking

FAQs

Make Ahead, Storage & Reheating Instructions

Storing: Cool the soup to room temperature, then transfer to airtight containers. Refrigerate for 3–4 days or freeze for up to three months.

Reheating (stovetop): Warm over medium-low heat, stirring occasionally, until heated through (about 10–15 minutes).

Reheating (microwave): Heat in 1-minute intervals, stirring between intervals until hot. Use a microwave-safe container with a vent.

More Soup Recipes

Try other comforting soups like Pasta e Ceci, Italian Penicillin Soup, Cauliflower Leek Soup, or Tuscan White Bean Soup.

Pasta e Ceci (Italian Pasta and Chickpea Stew)

Italian Penicillin Soup (Pastina Soup)

Cauliflower Leek Soup (No Potato)

Tuscan White Bean Soup

What to Serve with 15-bean Soup

Favorite pairings include crusty bread, sweet cornbread, a simple side salad, or a baked potato dish for a complete meal.

Homemade Au Gratin Potatoes

Crispy Brussels Sprouts

BEST Homemade Sweet Cornbread (Easy & Moist)

Best Brown Butter Apple Pie

💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a star rating and a comment — I love seeing your photos and feedback!

5 from 4 votes

15 Bean Soup Mix Recipe (with Ham)

By: Elena Davis

Servings: 8 -10 servings

Prep: 20 mins

Cook: 2 hrs 10 mins

Total: 2 hrs 40 mins

Traditional 15 Bean Soup with Ham is a hearty one-pot soup of beans, ham, and vegetables simmered in a savory broth. Ideal for leftovers and freezer-friendly meals.

Ingredients

• 1 package 15 Bean Soup Mix (see notes)
• 1 smoked ham hock or ham bone with some meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tbsp olive oil
• 1 (15-ounce) can diced tomatoes
• 1 bay leaf
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp dried thyme
• ¼ tsp black pepper
• 1 tbsp lemon juice
• Kosher salt to taste
• 4 cups chicken or vegetable broth
• 4 cups water
• Optional: red pepper flakes
• Chopped fresh parsley for serving

Instructions

• Prepare the beans: Sort, rinse, and soak overnight or use the quick-soak method (boil 2 minutes, cover, let sit 1 hour).
• Sauté the aromatics: Heat oil, then cook onion, garlic, carrots, and celery until softened, about 8–10 minutes.
• Add the ham: Add the ham hock and bay leaf, pour in broth and water, bring to a boil, then simmer 1 hour.
• Drain the beans: Drain and rinse the soaked beans, then add them to the pot with diced tomatoes and spices.
• Simmer: Bring to a boil, reduce to low, cover, and simmer 1½–2 hours until beans are tender. Add liquid if needed.
• Finish: Remove ham hock or bone, shred the meat, return it to the soup, discard the bone and bay leaf. Adjust seasoning and serve hot.

Notes

15 bean soup mix refers to a bag of mixed dried beans; the exact count doesn’t have to be 15. If the mix includes a seasoning packet, discard it and use only the beans.

Nutrition

Calories: 217 kcalCarbohydrates: 25 gProtein: 13 gFat: 8 g

Nutrition information is an approximation.

Additional Info

Course: Main Course, Soup

Cuisine: Italian / American