Best Bean Soup

Bean Soup

Best Bean Soup

  • Servings: 8
  • Difficulty: Easy
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  • 1 lb. 15 bean soup beans
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 32 oz. broth (beef, chicken, vegetable)
  • 32 oz. water (needed if necessary, to hydrate beans while cooking)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoky paprika
  • 1/2 teaspoon seasoned salt
  • 1 small smoked ham hock


  1. Rinse and drain beans in a colander
  2. In a large pot on medium heat, add 1 tablespoon oil and chopped onion; saute until onions are tender
  3. Add 32 oz. broth, beans and ham hock ; add more water to cover beans by two inches
  4. Bring to a rapid boil, uncovered
  5. Allow beans to cook at a rapid boil for five minutes then reduce heat to simmer
  6. Place lid on pot and allow beans to simmer for about 75 minutes; check liquid level regularly; if liquid level gets low, add more water
  7. Once beans are semi-soft, add seasonings; garlic powder, chili powder, cumin and paprika
  8. Serve with warm rolls or cornbread

Recipe Notes

A 15-bean mix usually contains a combination of legumes–some that need soaking and some that don’t. In this case, I recommend a slow simmer cooking method. This enables you to check the texture and avoid serving mushy beans.

If you prefer a heartier soup, add a protein such as sausage or cooked chicken.
Best Bean Soup