A Hug in a Bowl: My 15-Bean Soup with Smoked Pork and Greens

There are some dishes that just feel like home, no matter where you are. For me, 15-bean soup is one of those culinary anchors. I remember countless chilly autumn evenings as a kid, the scent of simmering beans and smoky pork wafting from my grandmother’s kitchen. It wasn’t just a meal; it was a warm embrace, a promise of comfort and nourishment that filled the entire house with an undeniable sense of coziness. This soup, with its medley of beans, the savory depth of smoked pork, and the vibrant touch of greens, embodies that feeling perfectly – a truly satisfying, stick-to-your-ribs kind of deliciousness that’s also wonderfully good for you.

Recipe Overview

• Prep Time: Approximately 20 minutes (plus soaking time)
• Cook Time: Approximately 2 hours 15 minutes to 2 hours 45 minutes
• Total Time: Approximately 2 hours 35 minutes to 3 hours 5 minutes (plus soaking time)
• Servings: 8-12
• Yield: Approximately 3.5 to 4 quarts
• Dietary Type: Hearty, Protein-Rich

Ingredients

This hearty soup relies on a generous blend of dried beans, creating a wonderfully varied texture and depth of flavor. The key is to use a good variety, and if you can find a pre-mixed “15-bean” blend, even better!

• 16 ounces dried beans (such as Hurst’s or a mix of your favorites like navy, pinto, kidney, black, cannellini, etc.)
• 2 quarts water (for cooking)
• 1 lb smoked pork hock
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 pinch crushed red pepper flakes
• 1 large onion, chopped
• 3 stalks celery, chopped
• 5 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 lb mixed greens (such as kale, spinach, collard greens, or swiss chard), tough stems removed and roughly chopped
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 2 tablespoons white wine vinegar

Equipment Needed

• Large bowl (for soaking beans)
• Large pot or Dutch oven (at least 6-quart capacity)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Tongs or a skimmer
• Wooden spoon or ladle

Instructions

The beauty of this soup lies in its simplicity and the way the flavors meld and deepen over time. Don’t be intimidated by the simmering time; it’s mostly hands-off, allowing the ingredients to work their magic.

1. Soak the Beans: The first crucial step is to properly prepare your beans. Place the dried beans in a large bowl. Cover them generously with water, ensuring the water level is at least a couple of inches above the beans. Allow them to soak for at least 8 hours or overnight.

   • Quick Soak Method (if you’re short on time): Alternatively, you can use a quick soak method. Put the beans in a pot, cover them with water by a couple of inches, and bring the water to a rapid boil for 3 minutes. Then, cover the pot, turn off the heat, and let the beans sit for one hour.
     After either soaking method, drain the water and rinse the beans thoroughly. This step helps remove any residual dirt and reduces the likelihood of gas-producing compounds.

2. Start the Simmer: Transfer the soaked and rinsed bean mixture into a large pot or Dutch oven. Add 1 quart of the fresh water, the smoked pork hock, the thyme sprigs, bay leaves, and the crushed red pepper flakes. Bring this mixture to a boil.

3. Gentle Cooking: Once boiling, partially cover the pot and then reduce the heat to a simmer. Let the soup cook until the beans are just tender. This will take approximately 1 to 1.5 hours.

   • Note on Lentils: If your bean mix includes lentils, you’ll notice they tend to break down and disintegrate, which is perfectly normal and helps thicken the soup naturally.
   • Adjusting Thickness: If at any point the soup appears too thick as it simmers, don’t hesitate to add some of the remaining water to reach your desired consistency.

4. Add Aromatics and Flavor: Once the beans are tender, add the chopped onion, chopped celery, minced garlic cloves, and smoked paprika to the pot. Stir everything in well, then continue to simmer very gently for another 15 minutes. This allows the vegetables to soften and their flavors to meld with the beans.

5. Wilt the Greens: Stir in the mixed greens to the pot. Continue cooking for another 5 to 10 minutes, or until the greens are wilted and tender.

6. Finish and Serve: Turn off the heat. Using a long pair of tongs or a skimmer, carefully fish out the pork hocks. While you’re at it, remove and discard the thyme stalks and bay leaves. Set the pork hocks aside for a few minutes until they are cool enough to handle.

7. Deconstruct the Pork: Once the pork hocks are cool enough, pick the meat from the bones. Discard any skin, fat, or bones. Add the pulled pork meat back into the pot with the soup.

8. Season and Finish: Finally, season the soup to taste with sea salt and fresh ground black pepper. Stir in the white wine vinegar. The vinegar provides a crucial touch of brightness that cuts through the richness of the pork and beans. Serve immediately!

Expert Tips & Tricks

• Bean Variety is Key: While a pre-mixed “15-bean” soup mix is convenient, don’t be afraid to create your own blend. Aim for a variety of sizes and types for a more interesting texture.
• Rinse Canned Beans (If Substituting): If you find yourself in a pinch and need to use canned beans, be sure to rinse them thoroughly under cold water to remove excess sodium and the starchy liquid. You’ll need to adjust the cooking time significantly, as they are already cooked.
• Smoky Depth: The smoked pork hock is essential for that signature smoky flavor. If you can’t find a hock, a piece of smoked ham hock or even some smoked bacon (cooked and rendered first) can offer a similar, though not identical, smoky note.
• Greens Galore: Feel free to use a mix of your favorite hearty greens. Kale, collard greens, turnip greens, or mustard greens all work beautifully. Spinach wilts faster, so add it towards the very end if you’re using a mix.
• Make it Vegetarian/Vegan: For a delicious vegetarian or vegan version, simply omit the smoked pork hock. You can boost the savory flavor with a tablespoon or two of nutritional yeast, a splash of soy sauce or tamari, or even a bit of smoked liquid seasoning. A handful of mushrooms simmered early in the process can also add depth.
• Freezing for Later: This soup freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months.

Serving & Storage Suggestions

This 15-bean soup is a meal in itself, best served piping hot. Ladle it generously into bowls and consider a crusty baguette or cornbread on the side for dipping. A dollop of sour cream or Greek yogurt, or a sprinkle of fresh parsley or chives, can add a lovely finishing touch.

Leftovers: Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days. When ready to reheat, gently warm it on the stovetop over medium-low heat, adding a splash of water or broth if it has become too thick. It also reheats beautifully in the microwave.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and quantities used.)

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	350-450 kcal	18-23%
Total Fat	10-15g	13-19%
Saturated Fat	3-5g	15-25%
Cholesterol	40-60mg	13-20%
Sodium	600-900mg	26-39%
Total Carbohydrate	40-50g	15-18%
Dietary Fiber	12-18g	43-64%
Sugars	3-5g	3-6%
Protein	20-30g	40-60%
Vitamin A	Varies with greens	Varies
Vitamin C	Varies with greens	Varies
Iron	Varies with beans/greens	Varies
Potassium	Varies with beans	Varies

Variations & Substitutions

• Spicy Kick: For those who love a bit more heat, increase the crushed red pepper flakes or add a diced jalapeño or serrano pepper along with the onions and celery.
• Vegetable Medley: Feel free to add other hardy vegetables like diced carrots, parsnips, or sweet potatoes during the last hour of simmering for extra flavor and texture.
• Herb Variations: While thyme is classic, rosemary or a pinch of sage can also add wonderful depth to this soup.
• Lemon Zest: A bit of fresh lemon zest added at the very end can offer a bright, citrusy counterpoint to the rich flavors, similar to the vinegar but with a different aromatic profile.

FAQs

Q: Why do I need to soak the beans?
A: Soaking helps to hydrate the dried beans, ensuring they cook evenly and become tender. It also helps to reduce the cooking time and can make them easier to digest for some people.

Q: How can I tell if the beans are tender enough?
A: A tender bean will be soft and yielding when you bite into it. It shouldn’t have any chalky or hard texture in the center. You can test a few beans from the pot to check for doneness.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is even better the next day as the flavors have more time to meld. Reheat gently on the stovetop.

Q: What kind of greens are best for this soup?
A: Hardy greens like kale, collard greens, or Swiss chard are ideal as they hold up well to simmering. You can also use a mix of softer greens like spinach, but add them towards the end of cooking to prevent them from becoming mushy.

Q: My soup seems too thin. How can I thicken it?
A: If your soup is too thin after cooking, you can mash some of the beans against the side of the pot with your spoon and stir them back in. This will release their starches and naturally thicken the soup. Alternatively, you can remove about a cup of the soup, mash the beans within it, and then return it to the pot.

Final Thoughts

This 15-bean soup is more than just a recipe; it’s a testament to the enduring power of simple, wholesome ingredients coming together to create something truly spectacular. It’s the kind of dish that warms you from the inside out, perfect for a cozy night in or a gathering with loved ones. I encourage you to make a big pot, share it with those you care about, and savor every comforting spoonful. It’s a taste of tradition, a hug in a bowl, and a reminder of the simple joys that good food can bring. Enjoy!