15 Bean Soup
Hearty 15-bean soup with ham and bold spices. Skip the packet; soak, simmer, and serve with crusty bread. Tips for stovetop and pressure cooker.
This is a variation on the classic 15 bean soup mix you can get at the stores. I give it a great flavor boost by replacing the questionable “Soy Protein Ham Flavoring Packet” with real spices. A perfect winter meal everyone can enjoy!
Submitted by: Michael Mowle from Rochester Hills, MI
- Soak beans overnight, simmer gently with ham and spices, then finish with lemon and bouquet garni for bright flavor.
- Replace the flavor packet with smoked paprika, ancho powder, chilies, garlic, and fresh aromatics for deeper, cleaner taste.
- Watch the simmer: low, steady bubbling prevents burning or a pasty texture. Adjust liquid late for desired thickness.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Do I have to soak the beans overnight?
Soaking helps beans cook faster and more evenly and reduces some gas-producing compounds. Overnight or about eight hours is ideal. If short on time, use the quick soak: cover beans with water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour. You can cook unsoaked beans but expect much longer simmering or use a pressure cooker.
Can I use canned beans instead of dried?
Yes. Drain and rinse canned beans and add them near the end of cooking to warm through, about 10 to 20 minutes. Reduce the added water since canned beans are already hydrated and be careful with salt because canned beans may add sodium.
How can I make this soup vegetarian or vegan?
Skip the ham and use vegetable broth. Add smoky flavor with smoked paprika, a splash of liquid smoke, roasted mushrooms, or smoked tofu. Taste and adjust salt since you lose salt and fat from the ham, and consider a splash of olive oil for richness.
How do I adapt this recipe for an Instant Pot or pressure cooker?
For soaked beans, set high pressure for 20 to 25 minutes with natural release for 10 to 15 minutes. For unsoaked beans, 35 to 40 minutes high pressure with natural release works. Add tomatoes and delicate aromatics after pressure cooking and simmer a few minutes to meld flavors. Follow your device manual for liquid minimums.
When should I add salt and other seasonings?
Add most spices early so flavors meld, but add salt toward the end of cooking so you can better judge seasoning and avoid over concentrating the broth. Taste after the final 30 minutes and adjust salt, pepper, or acid.
What is bouquet garni and what can I substitute?
Bouquet garni is a bundle or blend of herbs such as bay leaf, thyme, and parsley. If you do not have it, use one or two bay leaves plus 1 teaspoon dried thyme, or 2 teaspoons Italian seasoning. You can tie whole stems in a cheesecloth or add dried/ground herbs directly.
How do I prevent the beans from burning or becoming pasty?
Keep the pot at a gentle simmer with just light bubbling. Use a heavy-bottomed pot, stir every 10 to 15 minutes, and top up with hot water if the liquid gets low. Too high heat and low liquid will cause sticking; too low heat makes the soup thin, so aim for steady, low simmer.
How should I store and reheat leftovers?
Cool the soup to room temperature within two hours, refrigerate in a sealed container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or broth if too thick. Frozen soup thaws best overnight in the fridge before reheating.
Do I have to soak the beans overnight?
Soaking helps beans cook faster and more evenly and reduces some gas-producing compounds. Overnight or about eight hours is ideal. If short on time, use the quick soak: cover beans with water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour. You can cook unsoaked beans but expect much longer simmering or use a pressure cooker.
Can I use canned beans instead of dried?
Yes. Drain and rinse canned beans and add them near the end of cooking to warm through, about 10 to 20 minutes. Reduce the added water since canned beans are already hydrated and be careful with salt because canned beans may add sodium.
How can I make this soup vegetarian or vegan?
Skip the ham and use vegetable broth. Add smoky flavor with smoked paprika, a splash of liquid smoke, roasted mushrooms, or smoked tofu. Taste and adjust salt since you lose salt and fat from the ham, and consider a splash of olive oil for richness.
How do I adapt this recipe for an Instant Pot or pressure cooker?
For soaked beans, set high pressure for 20 to 25 minutes with natural release for 10 to 15 minutes. For unsoaked beans, 35 to 40 minutes high pressure with natural release works. Add tomatoes and delicate aromatics after pressure cooking and simmer a few minutes to meld flavors. Follow your device manual for liquid minimums.
When should I add salt and other seasonings?
Add most spices early so flavors meld, but add salt toward the end of cooking so you can better judge seasoning and avoid over concentrating the broth. Taste after the final 30 minutes and adjust salt, pepper, or acid.
What is bouquet garni and what can I substitute?
Bouquet garni is a bundle or blend of herbs such as bay leaf, thyme, and parsley. If you do not have it, use one or two bay leaves plus 1 teaspoon dried thyme, or 2 teaspoons Italian seasoning. You can tie whole stems in a cheesecloth or add dried/ground herbs directly.
How do I prevent the beans from burning or becoming pasty?
Keep the pot at a gentle simmer with just light bubbling. Use a heavy-bottomed pot, stir every 10 to 15 minutes, and top up with hot water if the liquid gets low. Too high heat and low liquid will cause sticking; too low heat makes the soup thin, so aim for steady, low simmer.
How should I store and reheat leftovers?
Cool the soup to room temperature within two hours, refrigerate in a sealed container for 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or broth if too thick. Frozen soup thaws best overnight in the fridge before reheating.
Thank You!!….I’m making that now…& I’m not that great of a cook.
beans are always so tasty! Very interesting recipe and it’s perfect for my Redmond m90 multi cooker – the cooking is so easy!