Hearty 15 Bean Soup Mix Recipe with Spanish Chorizo 

A good 15 bean soup mix recipe is one of the best ways to turn a humble package of beans into a hearty, budget-friendly meal. Smoky Spanish chorizo, olive oil, bay leaves, and vegetables—no overnight soaking required.

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Foods are great at transporting us back in time and everyone has their different nostalgic ingredients. A bag of 15 bean soup mix is one of mine.

We bought these a lot when I was a kid, my Dad really loved bean soup and the mixture of beans, plus the seasoning packet meant it was pretty easy to make a large batch without too much effort.

I love the beauty of all the beans together, the bright green split peas, the creamy white black eyed peas with the dot of darkness in the middle, the large reddish-brown kidney beans, truly nature’s beauty.

If you’ve never tried these bean mixes before, I encourage you to make this easy bean soup. It is a great way to make a bag of beans feel fancy. And if you become smitten with them, like I am, you may also want to try my Calico baked beans that uses the same 15-bean mix.

Why Spanish Chorizo Works Here

Spanish chorizo gives the broth a deeper, more complex flavor than the usual ham hocks or leftover ham bone version. As it cooks in the olive oil, the paprika and garlic flavor the entire pot while the beans slowly soften into a rich, hearty soup.

Spanish chorizo is different from Mexican chorizo, by the way. Mexican chorizo is an uncooked, uncured sausage. Spanish chorizo is a cured sausage, like salami, that can be eaten as is. Look for it near the “fancier cheeses” at your local grocery store or buy it online.

Why You’ll Love This 15 Bean Soup Mix Recipe

• Smoky, rich broth — Spanish chorizo flavors the entire pot as the beans simmer
• Hearty texture — a mix of creamy and tender beans in every spoonful
• Low-maintenance — mostly hands-off once the soup starts simmering
• Great for leftovers — tastes even better the next day
• Budget-friendly — turns a simple package of beans into a filling dinner
• Flexible recipe — works on the stove top, in the slow cooker, or Instant Pot

Ingredients You’ll Need

• Olive oil: I always use California Ranch Extra Virgin Olive Oil because it tastes fresher than most imported oils. 
• Spanish chorizo: Use mild chorizo or spicy if you want some kick. Located near the specialty cheeses or cured meats at the grocery store. Smoked sausage works too.
• Yellow onion, garlic, carrots, & celery: Create the savory base of the soup and balance the richness of the beans and chorizo.
• 15 bean soup mix: Most grocery stores carry a package of beans like Hurst’s HamBeens. You can use other bean soup mixes too, you’ll find everything from 10-bean mix to 16-bean mix.
• Water: Water keeps the broth clean and lets the Spanish chorizo shine, but chicken broth, chicken stock, vegetable broth, or vegetable stock all make the soup richer.
• Bay leaves: Give flavor to the broth while the beans simmer. Just be sure to remove it before serving.
• Tuscan kale: Softens into the soup without falling apart completely. Curly kale or spinach can be swapped in if needed.
• Fresh sage: Adds an earthy flavor that works especially well with the smoky Spanish chorizo.
• Lemon: Serve with lemon wedges for squeezing over the top.

How To Make 15 Bean Soup

Cook the chorizo: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the Spanish chorizo and cook until browned and crisp around the edges, about 10 minutes.

Sauté the vegetables: Stir in the onion, garlic, carrots, and celery. Cook until the vegetables are softened and the onions are translucent.

Simmer the soup: Add the 15 bean soup mix, seasoning packet, water, and bay leaves. Bring to a rolling boil, then reduce the heat to low, cover, and simmer until the beans are tender, about 2 hours.

Finish and serve: Stir in the kale and sage and season with kosher salt and freshly cracked black pepper. Cook a few minutes more until the kale softens, then serve with lemon wedges for squeezing over the top.

Soup Variations

• Add ham: Add a leftover ham bone or ham hocks with the beans for a smokier broth. Chopped leftover ham can be stirred in at the end.
• Add tomatoes: Stir in a can of diced tomatoes with the garlic for a brighter soup.
• Add chicken: Leftover rotisserie chicken or shredded chicken breast is great warmed through at the end.
• Make it vegetarian: Skip the chorizo and use vegetable broth or vegetable stock instead of water.
• Add more vegetables: Spinach or potatoes all work well here.

What to Serve with 15 Bean Soup

A big bowl of smoky 15 bean soup really just needs something good for dipping into the broth. Here are a few favorites that pair especially well with it:

• Easy Cornbread with Corn, Rosemary, and Cheddar — Slightly sweet with crispy edges and melted cheddar that’s really good with the smoky Spanish chorizo.
• No-Knead Whole Wheat Green Olive Bread or Focaccia Bread— Crusty bread for soaking up every last spoonful of broth.
• Strawberry Spinach Salad with Poppy Seed Dressing — Sweet strawberries and tangy dressing balance the smoky beans and Spanish chorizo really well.
• Brown Rice —  Spoon the soup directly over a bowl of brown rice for a classic, hearty meal.

Storage Tips

To store: Leftover bean soup keeps well in airtight containers in the refrigerator for up to 7 days. The broth thickens quite a bit as it sits but the soup tastes even better the next day.

To reheat: Warm the soup on the stove over medium-low heat until hot. If the beans have soaked up too much broth, add a splash of water, chicken broth, or vegetable stock to loosen it back up.

To freeze: Freeze the soup in airtight freezer-safe containers for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

15 Bean Soup FAQs

Do I need to soak the beans first?

Most 15 bean soup mixes can be cooked without soaking, but soaking overnight can help reduce cooking time slightly.

Can I make this vegetarian?

Absolutely. Skip the chorizo and use vegetable broth instead of water for extra flavor. Smoked paprika can help replace some of the smoky depth.

Can I make this in a slow cooker?

Yes. Brown the chorizo and vegetables first, then transfer everything except the kale and lemon to the slow cooker. Cook on low for 7 to 8 hours, then stir in the kale during the last 20 minutes.

Can I make this in the Instant Pot?

Yes. Sauté the chorizo and vegetables first, then pressure cook the beans, bay leaves, water, and kale on high pressure for 15 minutes. Let natural release for at least 15 minutes. Season with salt and pepper and stir in the lemon juice before serving.