Warm and Comforting Mixed Bean Soup features 15 different varieties of beans in one pot. Served with cornbread or a grilled cheese it makes the perfect meal for a cold winter day.
Although fall and winter are not my favorite seasons, I do have to admit that those cold, rainy days can be quite cozy. Especially if you can stay indoors.
If there's a fire in the fireplace it's even better. All snuggly, warm and secure. The only thing you need to make a dreary day perfect is a great bowl of soup.
I have a really old-fashioned soup for you today - Mixed Bean Soup.
Now, don't think that you have to go out and buy a bunch of different types of dried beans. Nope. Just grab a package of mixed dried beans from the grocery store and you're good to go.
Look for the dried bean soup mixes with the other dried beans and lentils in your store. They're usually near the rice.
The brand I see most often is called HamBeens. However, there are several other good ones on the market. Bobs Red Mill has a good one or you can even order a mix online from the Women's Bean Project in Colorado and have your money go to a really good cause!
Heck, you can even make your own if you want to! Try this recipe from AllRecipes to put together your own mix.
How to Make Mixed Bean Soup
Soak the Beans
I think the beans are just beautiful! Such a pretty mixture of colors and sizes. Everything from huge dried lima beans to little tiny split peas and lentils.
Just pour all the beans into a soup pot, cover them with water and let them soak for at least 8 hours or overnight. I usually do them right before bed and they're ready to go whenever I want them the next day.
After the beans have had a nice, long soak, drain off the water and return the beans to the pot. You can see in the photo how the soaked beans on the left look a bit cloudy, even muddy, after they've been soaked. The beans on the right have been drained and are all re-hydrated and ready to cook.
One extra step that I do at this point is to pull the outer skins off the big lima beans and discard them. They're usually already floating on top of the water so they're easy to find. You don't have to do that, but it makes for a nicer finished soup. Just a little quirk of mine.
Cook the Soup
See those gnarly looking things above? If you're a southerner you know exactly what those are. They're smoked ham hocks and they're like gold to a southern cook. We use them in pretty much anything that needs some flavoring. Like this soup.
However, if you can't get your hands on any ham hocks, you can also use a leftover ham bone or even smoked turkey wings. If none of those are within your reach, add some sliced smoked sausage for the last 30 minutes of cooking time. Better than nothing :-)
Now add the ham hocks, one quart of water, and chicken broth to the pot with the beans. Bring it to a boil, reduce the heat and simmer uncovered for 2 ½ to 3 hours.
Add all the remaining ingredients except lemon juice. Simmer for an additional 30 minutes or more until all the vegetables and beans are tender. Note: You can also remove the ham hocks at this point and add some sliced kielbasa or other sausage to the pot for the final cooking time.
Just before serving, add lemon juice. Serve with garlic bread, cornbread, or a lovely grilled cheese sandwich.
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Mixed Bean Soup
Ingredients
- 20 ounce 15 bean soup mix (recommend Hurst's HamBeens)
- 3 quarts water divided
- 1 quart chicken broth
- 1 pound smoked ham hocks
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots peeled and chopped
- 2 tbsp chopped fresh parsley
- 14.5 ounces canned diced tomatoes with juice
- 3 cloves garlic
- ½ tsp salt
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- Juice of 1 lemon
- Fresh parsley if desired, for garnish
Instructions
- Remove and discard the seasoning packet (if included) from the bean soup mix. Place the beans in a large soup pot and add 2 quarts of water. Cover and allow to soak 8 hours or overnight.
- Drain the beans and return them to the pot. Add one quart of water, the chicken broth, and ham hocks. Bring to a boil, reduce heat and simmer uncovered for 2 ½ to 3 hours.
- Add all the remaining ingredients except lemon juice. Simmer for an additional 30 minutes or more until all the vegetables and beans are tender. Note: You can also remove the ham hocks at this point and add some sliced kielbasa or other sausage to the pot for the final cooking time.
- Just before serving, add lemon juice.
- Garnish with a little chopped fresh parsley if desired.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Beth says
So yummy! I'm not sure how we ended up with the 15 bean mix...I guess hubby bought it. But I was looking for an alternative to the spice mix due to some allergies and came accross this recipe. Thanks!
Julie says
This was really amazing soup! I made it for my work today and everyone loved it. Thanks for posting :)
Lana Stuart says
Glad you all liked it, Julie. It's one of our favorites.
workinnanie says
What is the reason for adding lemon juice? Just curious.
Lana Stuart says
It just brightens the flavor. You can leave it out if you want to.
workinnanie says
Thank you. I think I will try it!
Rita says
I want to try this recipe using diced ham.
Terra says
I have craving for my moms navy bean and ham soup. Bean and ham soup is so perfect together! Your soup sounds delicious, and love all the colors from the 15 beans:-) Hugs, Terra
[email protected] says
It is FINALLY getting cool enough here to enjoy soups like this one.. and this is definitely one of my favorites... love the addition of the lemon juice.. will have to try the next time I make this soup!!
Hurst Beans says
Thanks for sharing your recipe... It looks delicious!
Lana says
Why, thank you! Of course, your original recipe from the back of the package of beans is pretty fantastic, too. I've made it many times. But sometimes I just like to improvise a little :-)
Sues says
I've never made a 15 bean soup before, but this is so pretty that I think I need to ASAP!
Lana says
I just love that colorful mixture of beans! So pretty and so, so tasty.
Barbara | Creative Culinary says
I always find them locally but they sure are. Now doing jewelry too. Take a peek; it's a worthy org.
http://www.womensbeanproject.com/
Lana says
There are offering some beautiful jewelry and gift baskets! Looks like I've found a new Christmas shopping spot.
Barbara | Creative Culinary says
Umm...yummm. I love soups like this; looks fabulous Lana.
We have a local group called 'The Women's Bean Project' - it's an organization that started very small many years ago with the intent of putting women to work making a decent wage and their job was to sort and package beans for soup mixes like this. It's grown to be a org to be reckoned with but their focus is still the same. Empowering women who might now otherwise have a paying job. I LOVE making soup from their mixes...it gives me a warm feeling in more than one way.
Lana says
That's a really wonderful initiative, Barb! Are the mixes available online? I'd love to try them.
Donna Wood says
Question: Just wanted to cook a pot of dried beans with the left over ham bone and some meat. Did not wish to make a soup. Is it ok to cook the 15 bean soup dried beans this way and not add the other ingredients, like the onion garlic and tomatoes?
Lana Stuart says
Yes, of course.