Why I Love Long-Cooking Bean Soups

The year has started off much colder than I expected — and colder than in recent winters. The cheapskate in me keeps the thermostat set pretty low, so spending time in a kitchen warmed by the stove and oven is a welcome respite from the chill.

More than ever, I appreciate long-cooking soups, like today’s 15 Bean Soup. The effort is homey and inviting, and the aromas make you want to swear off ever leaving the house again. And just when your tummy can’t take the teasing anymore, the soup is ready: Savory and hearty and accented with smoky pork flavors.

My favorite thing is to load up a big mug full of bean soup and binge-watch something, curled up on the couch. But it’s also the kind of soup that draws a family together around the table for comfort, nourishment, and catching up on the day.

If yours is a bean-soup-loving household too, you might want to check out my Cuban Black Bean Soup and Senate Bean Soup.

15 Bean Soup is —

• Hearty and Satisfying: A medley of beans, smoky meats, and rich broth makes this soup a complete meal.
• Flavorful and Complex: Dijon mustard, Worcestershire sauce, tomatoes, and a smoked ham hock create layers of umami flavor.
• Naturally Thickened: The more tender legumes in the mix break down as they cook, giving the soup rich texture without flour or cornstarch.
• Great for Meal Prep: This recipe makes a big batch and reheats beautifully for easy weekday meals.
• Budget-Friendly: Beans are an affordable source of protein, making this soup both tasty and economical.

Main Ingredients and Substitutions

Beans — This 15 Bean Soup is actually made from a bagged mix of 15 beans. In the U.S., this mix, or something similar, will likely be available at most big-box stores. You can also create your own mix of dried beans, but be sure to use a scale to measure out a pound.

Smoky meats — A ham hock with bone and some kielbasa infuse this humble soup with salty, smoky goodness. In a pinch, bacon can be substituted for the ham hock; about 4 or 5 strips will suffice. Cook the strips first, set them aside, and sauté the aromatics in the rendered fat, then chop the bacon and return to the soup.

Aromatics — This soup begins with a base of sautéed aromatic vegetables — onions, celery, carrots, and garlic — creating a flavorful foundation.

Umami seasonings — Bean soup has a mild, savory flavor, so I enhance it with a few layers of umami: mustard, Worcestershire sauce, and smoky ham.

How to Make 15 Bean Soup

Ready to make the recipe? Skip to the recipe card now for the full ingredient list, quantities, prep/cooking times, and detailed instructions. Or, keep scrolling for a visual walk-through of making the soup.

Prep notes

Here are some helpful guidelines for preparing the recipe ingredients. Items that simply need to be measured from containers, like dried herbs and liquids, are not outlined here. Note that you can measure everything into separate bowls or containers beforehand, a classic organizational technique called mise en place — literally, “everything in its place” — to help the cooking process run smoothly.

• Beans: Pour the beans onto a sheet pan and inspect for debris, especially small stones. Transfer to a large bowl and cover with tap water by 2 to 3 inches. Leave on the counter overnight or for at least 8 hours. I usually drape a light towel over the bowl. A long soak is particularly good for a mixed variety like this to create a creamy texture in the final soup.
• Peel and chop the onion.
• Scrub and peel the carrots, trim the ends, and chop them into 1/4″ dice.
• Wash the celery, cut off the tough ends, slice the rib lengthwise, then chop into 1/4″ dice.
• Peel the garlic cloves, trim the root ends, and mince or grate finely.
• Slice the kielbasa into thin coins to prevent curling during cooking.

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Step 1: Sauté the Kielbasa and Aromatics

In a large pot, brown the kielbasa in a bit of oil over medium heat. Kielbasa is fully cooked, so we’re just enhancing its flavors. Add the aromatics and sauté until the onions are soft.

Step 2: Start the Soup

Make a space in the center of the pot for the ham hock, ensuring it’s below the pot’s surface. Drain the beans (discard the soaking liquid) and add them to the pot, along with the bay leaves. Pour in enough water to cover the beans and the ham hock completely. Bring the mixture to a boil and then reduce the heat to maintain a vigorous simmer, partially covering the pot with the lid. The soup needs to simmer for a total of two hours.

Step 3: Monitor the Cooking Soup

Initially, you may see some foam from the beans. Skim it off with a shallow spoon. Cook the soup at a moderate boil, checking every half hour. Stir around the ham hock, adding more water as necessary to keep everything submerged.

Step 4: Finish the Soup

When there’s thirty minutes left, reduce the heat for a gentle simmer, and remove the bay leaves. Stir in the tomatoes, mustard, chili powder, and Worcestershire sauce. After cooking, carefully take out the ham hock and let it cool. Remove and chop any remaining meat, returning it to the soup.

Storing

Bean soup is great for meal prep and can be stored in the fridge for up to 5 days or frozen efficiently. The flavors deepen over time, making leftovers even better!

Recipe Card

FAQs

Can I use different types of beans?

Yes, feel free to mix different types of beans based on availability or preference. Just ensure they’re dried and soak them appropriately.

How long does this soup last in the fridge?

The soup can be stored in the fridge for up to 5 days, and its flavors will improve over time.

Can I freeze 15 Bean Soup?

Absolutely! The soup freezes well. Just make sure to let it cool completely before transferring it to freezer-safe containers.

What can I serve with 15 Bean Soup?

This soup pairs wonderfully with bread (like focaccia or garlic bread), making it a complete meal.

Is this soup vegetarian-friendly?

To make this soup vegetarian, omit the ham hock and kielbasa, and use vegetable broth instead of water for depth of flavor.