This 15-Bean Soup is seriously the BEST I’ve ever had! No overnight soaking, no complicated prep, just a bag of dried beans cooked until perfectly tender!
What Beans Are In 15-Bean Soup?
This soup uses a 15 Bean Soup package which is a dry bean soup recipe containing 15 of these bean varieties: Northern, Pinto, Large Lima, Yellow-eye Bean, Garbanzo, Baby Lima, Green Split Pea, Kidney, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, and Black Bean. The mix comes with a seasoning packet, instructions for cooking, and a list of extra items you’ll need to make it a full meal. It’s kind of like Hamburger Helper except that it’s for soup–and it takes a bit longer to prepare!
Fun fact: According to the company’s president, this 15-bean soup mix is the #1 best-selling dry bean soup in the U.S.
Variations
Want to switch things up? These additions are easy:
- Add ham: Toss in a leftover ham bone with the beans. Skip the salt and use water instead of stock so it doesn’t get too salty. Shred the ham off the bone at the end and stir it back in.
- Add tomatoes: Stir in a can of diced tomatoes with the garlic.
- Add chicken: Mix in cooked or rotisserie chicken at the end, just long enough to warm through.
- Make it vegetarian: Use vegetable stock and swap the chicken bouillon for vegetable bouillon.
- Add more veggies: Stir in spinach or kale at the end, or add diced bell pepper with the carrots, celery, and onion.
- Make it on the stovetop: Soak the beans overnight, drain, then simmer with 8 cups of stock for about 2½ hours. Stir in the creamy vegetable mixture and simmer another 30 minutes.
How To Cook 15 Bean Soup
Slow-cook the beans in a seasoned broth, then stir in sautéed veggies and a creamy stovetop base. Cooking the veggies separately adds flavor, ensures they’re tender, and prevents the milk from curdling.
- Chop veggies evenly: Finely dice them, use a food processor, or buy pre-chopped mirepoix.
- Let base thicken: Cook the cornstarch mixture until thick before adding it to the soup.
- Finish with parsley and lemon: They brighten the flavors.
- Season generously: Beans need plenty of salt, so taste and adjust before serving.
Chelsea’s Notes
Can You Make Your Own 15-Bean Mix?
You can make your own 15-bean mix, but it usually means buying a full bag of every type of bean, which leaves you with a LOT of extras.
If your store has bulk bins, that’s a great option. Or use extra beans to make several soup mix packets for easy holiday gifts!
Storage
How to reheat: Store the soup in an airtight container in the fridge for 4–6 days. To reheat, add the amount you want to a pot and warm it slowly, stirring often. Avoid boiling or using high heat, which can cause the dairy to separate or curdle.
If the soup has thickened too much, add a splash of chicken stock as it reheats.
Freezing: Because of the dairy, this soup does not freeze and thaw well.
More Tasty Soup Recipes:
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Lentil Soup Recipe
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White Bean and Sausage Soup
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Creamy Vegetable Soup
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Sausage Potato Soup
15 Bean Soup
Video
Equipment
- 6-quart Crock-Pot or Instant Pot
Ingredients
- 2 cups dried 15-bean mix discard seasoning packet, see note 1
- 1-1/2 teaspoon ground cumin
- 1 teaspoon dried thyme
- 3 bay leaves
- 6 cups chicken stock or chicken broth, see note 2
- Salt and pepper
- 1 tablespoon Italian seasoning
- 1/4 cup olive oil
- 2 cups finely diced yellow onion 2 medium onions
- 1-1/2 cups finely diced carrot 4 carrots
- 1-1/2 cups finely diced celery 4 stalks
- 1 tablespoon minced garlic 4 cloves
- 2-1/2 cups milk whole preferred, divided, see note 3
- 1/3 cup cornstarch
- Serving suggestions see note 4
Instructions
- 15-Bean Soup (Crock-Pot): Add everything listed under “Beans” to a Crock-Pot. Season to taste with salt and pepper (I add 1 tsp salt & 1/2 tsp pepper). Cook 8 hours on low or on high for 4 hours.
- 15-Bean Soup (Instant Pot): Add everything listed under “Beans” to an Instant Pot. Season to taste with salt pepper. Seal the Instant Pot, turn the valve to seal, and cook on manual mode for 45 minutes. (Keep in mind that it takes about 15–20 minutes to get up to pressure.) Once finished, allow for a natural release of 25 minutes (I recommend setting a timer so you don't forget!) before releasing the rest of the pressure manually.
- 15-Bean Soup (stovetop): Soak beans overnight (or 8 hours). Drain beans and discard liquid. Add soaked beans and 8 cups stock to a large pot. Bring to a boil then reduce heat and simmer (uncovered) for 2–1/2 hours. After beans are tender, pour in vegetable cream mixture (instructions 4–6) and simmer until thickened and creamy.
- Veggies: Add olive oil to a large pot over medium-high heat. Add onion, celery, and carrots; season to taste (I add 1/2 teaspoon each of salt and pepper). Sauté, stirring occasionally, until very tender, 10–12 minutes). Add garlic and sauté 1 minute. Add 2 cups milk and stir.
- Thicken: In a separate bowl, add the remaining 1/2 cup milk and 1/3 cup cornstarch. Whisk with a fork until completely smooth. While stirring constantly, pour the mixture into the pot. Stir until the sauce is very thick. Once it has thickened, scrape it with a spatula into the Crock-Pot or Instant Pot. Mix well until soup is smooth. Slow cook with lid on for 20 minutes on high or sauté in Instant Pot for about 5 minutes—until heated through and thickened to your liking.
- Finishing Touches: Taste and adjust seasonings; I typically add another 1/2–3/4 teaspoon salt and 1/4 teaspoon pepper. Optionally add some chicken bouillon powder for extra flavor (1–2 teaspoons.) For some acidity, add a squeeze of lemon juice or a swish of red wine vinegar. The flavors should sing!
- Serve: Serve bowls garnished with a sprinkle of parsley and some Parmesan cheese if desired. Serve some hearty buttered bread on the side if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So I’ve had bean soup and I’ve had bean soup, I’m here to say THIS bean soup is my ultimate favorite! And so simple. Thank you for sharing this and ALL your soup recipes, I have made every single one over the seasons!
Oh my goodness, this made my day! I can’t believe you’ve made ALL my soups! What an amazing compliment! Thank you so much for making my recipes and taking the time to share this!
This will definitely be on our soup rotation this season. Today the high in Kansas City was in the low 50’s and I recently came across your recipe. I had everything but the bean mix and it was easy to find at the grocery store. We really enjoyed this hearty soup. I served it with biscuits and jam. 10/10! Our friends and family loved it and it was very easy. I especially love how you gave three different time frames/methods to cook it in. Thank you!
I’m so glad this was such a hit with your friends and family! Biscuits and jam on the side sound perfect! I love hearing that the different cooking methods were helpful too. Thanks so much for taking the time to leave such a thoughtful review!
Love this recipe. Tasted amazing and was very simple to prepare! Will definitely make this throughout the winter! Also, I did not alter the recipe.
I’m so happy to hear this! Thanks so much Jennifer!
Wow! So much flavor for so little effort. Made exactly as written!
Yay! I’m so happy this was a hit! Thanks Meg!
Wow. I love beans and the variety in this soup was delicious. Thank you for the recipe!
I’m so thrilled to hear this! Thanks Marcia!
I’ve never cooked with a dry bean mix before! This soup was great and perfect for lunch leftovers. I didn’t have bay leaves but it was still so tasty. Definitely making again!
I’m so thrilled this was a hit! Thanks so much Holly!
Easy and delicious! This is such a cozy and yummy recipe, especially great with crusty bread for dipping. I did add a little oregano to help with the consequences of eating so many beans in one sitting.
I’m so thrilled to hear this! Thanks Mandy!
This was amazing! I added a smoked turkey leg and we loved it. Delicious with a little spicy kick!
Ooh delish! Thanks so much for sharing!
This soup was so good and easy! It’s so creamy and hearty but still flavorful for it just being beans and veggies! I added some chicken bouillon and lemon juice like you suggested and it really brought out the seasonings! Thank you as always for another great recipe.
I’m so thrilled to hear this! Thanks so much Alyssa!
I was halfway through making this and–change of plans–we all decided to drive to my parents’ house for Sunday dinner. My mom DOES NOT like beans or creamy soups/sauces at all. I brought the crockpot with me because I needed to finish the soup and thought maybe a few of us would go for it. Well, guess what–every single person at the house ate this soup and I caught Mom going for seconds. She actually said, “maybe I DO like beans!” Thanks, Chelsea!!! 🙂
Oh my gosh, this is the BEST story! I am dying that your mom went back for seconds AND said maybe she likes beans after all! Haha! What a win! I’m so happy the whole family enjoyed it, especially your mom! Thanks so much for sharing this, it seriously made my day!