Inside: Make this easy 15 bean soup recipe with simple ingredients! Stove, slow cooker, and Instant Pot versions included. Hearty, healthy, and family-friendly.
If you’re craving a warm, comforting dinner that fills up hungry kids or teens without destroying your grocery budget, this easy 15 bean soup recipe is about to become a family favorite. Packed with plant-based protein, tons of fiber, and cozy fall flavors, this soup is the kind of “set it and forget it” meal every busy family needs in their rotation.
Whether you make it on the stove, in the slow cooker, or in the Instant Pot, this recipe turns one simple bag of 15 Bean Soup Mix into a hearty, flavorful meal that tastes even better the next day. Add ham, sausage, or keep it vegetarian — it’s delicious every way.
If you need a simple weeknight dinner, a budget-friendly meal during sports season chaos, or something warm to feed a crowd, this is it.
Why You’ll Love This 15 Bean Soup
- Budget-friendly – One bag of beans + pantry staples = huge pot of food
- Feeds a crowd – Perfect for big families or leftovers
- Flexible – Works with ham, sausage, rotisserie chicken, or vegetarian
- Nutritious – Beans are loaded with protein, fiber, and iron
- Great for meal prep – Freezes beautifully
- Hands-off cooking options – Stove, slow cooker, and Instant Pot instructions included
Ingredients You’ll Need
Fresh parsley for garnish (optional)
1 (20 oz) bag 15 Bean Soup Mix (discard seasoning packet unless you prefer to use it)
1–2 Tbsp olive oil
1 medium onion, diced
2–3 garlic cloves, minced
3 celery stalks, chopped
2–3 carrots, chopped
1 tsp salt (plus more to taste)
½ tsp black pepper
1 tsp smoked paprika
1 tsp chili powder (optional)
1 (14.5 oz) can diced tomatoes
8 cups chicken or vegetable broth
1–2 cups chopped ham, kielbasa, leftover holiday ham bone, or smoked sausage (optional but delicious)
1 bay leaf
1–2 Tbsp lemon juice (brightens flavor at the end)
How to Make 15 Bean Soup (Stovetop)
1. Soak the Beans
Soak the beans overnight (recommended for even cooking and less digestive upset).
Quick soak option: bring beans + water to a boil, turn off heat, cover for 1 hour.
2. Sauté the Veggies
In a large Dutch oven, heat olive oil over medium heat. Add onion, celery, carrots and sauté 4–5 minutes. Add garlic and cook 1 more minute.
3. Add Remaining Ingredients
Stir in:
- soaked/drained beans
- broth
- tomatoes
- ham or sausage (if using)
- spices + bay leaf
4. Simmer
Bring to a boil, then reduce heat to low.
Simmer 1.5–2.5 hours, stirring occasionally, until beans are tender.
5. Finish & Serve
Remove bay leaf. Add lemon juice. Taste and adjust seasonings.
Serve with crusty bread or cornbread.
Slow Cooker 15 Bean Soup (Hands-Off Version)
Perfect for crazy weeknights, travel sports weekends, or holiday prep days.
Instructions:
- Add soaked beans, veggies, broth, tomatoes, spices, and ham/sausage to slow cooker.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours.
- Stir in lemon juice at the end.
- Adjust salt and pepper before serving.
Instant Pot 15 Bean Soup (Fastest Version)
Yes — no pre-soaking required!
- Sauté onions, carrots, and celery in Instant Pot for 3–4 minutes.
- Add garlic and spices.
- Add beans, broth, tomatoes, and meat.
- Set Manual / High Pressure: 45 minutes.
- Natural release for 15 minutes.
- Add lemon juice, taste, and season.
Vegetarian or Vegan 15 Bean Soup Option
Just leave out the meat — the soup is still incredibly hearty.
For extra richness, try adding one of these:
- 1 Tbsp soy sauce
- ½ tsp liquid smoke
- 1 tsp smoked paprika
- A Parmesan rind (vegetarian only)
- 1 can coconut milk (creamy version)
Tips for the Best Flavor
- Add acid at the end → lemon juice brightens the whole pot.
- Use smoked paprika if you aren’t using ham — it gives a smoky depth.
- Don’t skip the sauté step → brings out sweetness in the veggies.
- Let it rest → bean soup tastes even better the next day.
- Add extra broth if you like a thinner soup. Beans continue absorbing liquid.
- Use ham bone leftover from holidays → adds incredible flavor.
What to Serve with 15 Bean Soup
Pair this soup with:
- Cornbread
- Crusty bread
- Simple green salad
- Garlic bread
- Roasted veggies
- Biscuits
- Baked potatoes
- Cheddar drop biscuits (kids love these)
How to Store & Freeze
Refrigerator:
Store in airtight containers 4–5 days.
Freezer:
Freeze up to 3 months in freezer-safe bags or containers.
Reheat:
Warm on stove with a splash of broth or water (beans thicken over time).
Frequently Asked Questions
Do I have to soak the beans?
Soaking helps them cook evenly and reduces digestive discomfort, but in the Instant Pot it’s optional.
Can I use canned beans instead?
No — the textures won’t match, and it will become mushy. Use dried beans only.
What if I don’t like the seasoning packet?
You can toss it! This recipe adds plenty of flavor without it.
Can this be made gluten-free?
Yes — the ingredients listed are naturally gluten-free. Just confirm your broth is gluten-free.
Can I make this spicy?
Absolutely. Add red pepper flakes, jalapeño, or spicy sausage.
15 Bean Soup
Ingredients
- 1 bag of Hurst 15 bean soup
- 1 cup chopped onion
- 1 14.5 oz can or box diced tomatoes
- Juice from one lemon
- 1 tsp of chili powder
- 1-2 cloves of garlic diced
- Optional: 1 lb. of ham ham hocks or smoked sausage
Instructions
- Drain the water the beans were soaking in over night and add 8 cups of fresh water along with the onion and meat (if using).
- Bring to a boil and then reduce the heat and simmer covered for 1 1/2 to 2 hours, stirring occasionally.
- Next add the tomatoes, the chili powder, lemon juice and garlic and simmer covered for another 30 minutes.
- There is a seasoning packet included with the beans, you’ll want to add that one to two minutes before your cooking is complete.
- Salt and pepper to taste.
Looking for more cozy, easy meals your family will actually eat? Try these next:
Family-Friendly Dinner Ideas for Busy Weeknights
Michaela says
I have added ground Italian sausage. I cook it separate and add it to the soup at the end. Delicious!!
Alice says
I have made this soup many times, sometimes using the seasoning packet most of the time without! It is so delicious! I am going to use smoked sausage this time which I have never done before and thank you for suggesting it.
Rob says
From what I read in the flavor pack ingredients, its a bunch of chemical preservatives to add smoke flavor and salt and pepper. I will add some liquid smoke and salt/pepper to taste
Chuck says
I prefer to brown the sausage first and drain. It adds to the flavor and gets rid of some of the fats. Also a few cans of chicken broth makes this soup a bit more flavorful.
Chris says
Hi Kira,
Quick question…Can I substitute chicken for the ham/sausage?
Kira Lewis says
I’m sure that you could. But I would probably cook the chicken first.
Laura says
What is in the season packet
Kira Lewis says
You will have to check on Hurst’s website for specific ingredients for all their products. Thanks!
Vivian says
Thank you for your recipe for traditional 15 bean soup! I do have a question. Many sources say that kidney beans must be cooked for at least 10 minutes before adding to recipes as they are toxic otherwise. I’m wondering, then, how is this handled in a multi-bean soup where they obviously can’t be picked out and pre-cooked! 🙂 I have written to the Hurst company but not received an answer.
Thank you.
Vivian
Kira Lewis says
I’ll be honest, I’ve never heard this before.I’ve been using kidney beans in soups and chilis forever and never had any issues or seen anything that gave such instructions. I’m sure if this was truly a health concern there would be warning labels or the instructions would incorporate a step to address this in the recipe. If you’re really worried, I encourage you to follow-up with them again.