13 To 15 Bean Soup
A hearty, flavorful bean soup with a rich blend of assorted beans, vegetables, and smoky ham hocks, perfect for comforting meals and satisfying a crowd.
Ingredients
Instructions
- Soak the beans overnight and rinse them thoroughly.
- Add the soaked beans to 1 quart of water and bring to a boil.
- Reduce the heat to a simmer after 5 minutes and add the chopped onions, peppers, celery, seasoning salt, pepper, Tabasco, and ham hocks.
- Simmer the soup for 2 to 3 hours, removing the meat from the bones as it becomes tender.
- Keep adding water as needed to maintain desired consistency.
- Cook until the beans are tender and flavors meld, approximately 4 to 6 hours total.
Tips & Substitutions
For a heartier flavor, consider adding diced bacon or smoked sausage along with the vegetables. You can substitute any combination of beans based on your preference—just ensure they are soaked adequately. If you prefer a vegetarian version, omit the ham hocks and use vegetable broth instead of water for a richer taste.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or wild onions for a pop of flavor. It pairs beautifully with crusty bread or cornbread. For a complete meal, consider serving a side salad or pairing it with Pork Chops Willie for a hearty feast.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm on the stove over medium heat, adding a splash of water or broth to loosen the consistency if necessary. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of 13 To 15 Bean Soup contains roughly 68 calories, with 4g protein, 13g carbohydrates, and 1g fat. It is an excellent source of vitamin C (215% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 529mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans for this recipe?
While you can use canned beans, they won't require soaking or long cooking. Add them towards the end of the cooking process, just enough to heat through. This will significantly reduce the cooking time but may alter the texture.
How can I thicken the soup if it's too watery?
If the soup is too watery, you can mash some of the beans against the side of the pot to release their starches, which will naturally thicken the soup. Alternatively, you can let it simmer uncovered for a while to allow some liquid to evaporate.
Is it possible to make this soup in a slow cooker?
Absolutely! To make this in a slow cooker, soak the beans overnight and then add them with the vegetables and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, adjusting the water as needed until the beans are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).