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With fall-like temperatures all week, this 15 Bean Soup should be simmering on your stovetop.

As soon as The Husband saw this week’s forecast called for rain and chilly temps, he announced that a piping hot bowl of 15 Bean Soup sounded good.

And since I love it too, there was no reason to argue.

So a bag of Hurst’s HamBeens 15 Bean Soup was added to my grocery list, and on Sunday, a big pot sat simmering on my stovetop.


1 bag of 15 Bean Soup

I cup chopped onion

1 14.5-oz can diced tomatoes

1 tsp chili powder

Juice of 1 lemon

1-2 gloves minced garlic

Optional: one pound of ham or ham hocks.

You’ll find the recipe on the back of the package, and although it says that ham is optional, I wouldn’t dream of making a pot without it. That’s the best part!

There is a traditional recipe that calls for soaking the beans overnight, but I am rarely that organized so I stick with the quickcook version.

Make sure to serve this with a big pan of cornbread, and if you like a little extra spice like I do, add a few jalapeno slices to your bowl!


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