Brenda Gantt 15 Bean Soup
- Prep 20 min
- Cook 2 hr 30 min
- Total 2 hr 50 min
- Serves 10
- Level Easy
About Brenda Gantt’s 15 Bean Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became a household name when a simple biscuit video went viral and led to a following of millions. A former schoolteacher, she cooks the way many Southern families always have: slowly, with pantry staples, and without much fuss. You can read more about her life and cooking in our stories.
A pot of bean soup is exactly that kind of cooking. A bag of dried beans costs very little, a ham hock adds deep smoky flavor, and time does the rest. The mix of beans, usually including pinto, navy, great northern, lima, black, and others, cooks into a soup with a creamy broth and plenty of texture in every spoonful.
Bean soup has long been a staple of Southern kitchens, especially in colder months and after holidays, when a leftover ham bone is on hand. It feeds a crowd, stretches a budget, and keeps well in the refrigerator and freezer. This version simmers the beans first and adds the vegetables, tomatoes, and lemon later, which keeps the beans tender and the flavors bright.
Watch How It’s Made
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Brenda Gantt 15 Bean Soup Recipe
Total time does not include soaking the beans (overnight, or 1 hour with the quick-soak method).
Ingredients
Beans & Broth
Vegetables & Seasoning
Kitchen Tools Needed
- Large Dutch oven or stockpot with lid
- Colander
- Baking sheet (for sorting beans)
- Sharp knife & cutting board
- Ladle
See our kitchen guides for help choosing a good soup pot.
Instructions
- Sort, rinse, and soak the beans. Pour the beans onto a baking sheet and remove any debris or shriveled beans. Rinse well, cover with water by 2 inches, and soak overnight, then drain. For a quick soak, boil the beans for 2 minutes, cover, let stand 1 hour, then drain.
- Start the beans and ham hock. In a large Dutch oven or stockpot, combine the drained beans, ham hock, chicken broth, water, and bay leaves. Bring to a boil, then reduce the heat to low.
- Simmer. Cover and simmer gently for 1½ hours, stirring occasionally and adding a little water if the beans look dry.
- Add the vegetables. Stir in the onion, carrots, celery, garlic, diced tomatoes with their juice, chili powder, and black pepper. Cover and simmer another hour, until the beans are creamy and tender.
- Shred the ham. Remove the ham hock and bay leaves. Pull the meat from the bone, chop it, discard the skin and bone, and stir the meat back into the soup.
- Season. Stir in the lemon juice. Taste, then add salt as needed. Ham hocks and broth are already salty, so go slowly.
- Rest and serve. Let the soup rest for 10 minutes so it thickens slightly, then serve hot with cornbread.
Beans vary by age and brand. If they are still firm after the full cooking time, keep simmering and add water as needed.
Nutrition Facts
| Calories | 290 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 42 g |
| Fat | 5 g |
| Fiber | 14 g |
| Sodium | 780 mg |
| Sugar | 6 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Using low-sodium broth reduces the sodium.
Health Benefits of 15 Bean Soup
High in Fiber
Beans are packed with fiber, which supports digestion and helps you feel full.
Plant-Based Protein
A mix of beans, plus the ham, makes this soup a satisfying source of protein.
Iron, Folate & Potassium
Dried beans supply minerals and B vitamins that support energy, blood health, and muscle function.
Budget-Friendly Nutrition
A single bag of dried beans stretches into a big pot of filling, nutrient-rich meals.
What to Avoid
Preparation Mistakes
- Don’t skip sorting and rinsing. Dried beans can contain small stones or debris.
- Don’t add tomatoes or lemon too early. Acid slows down bean softening, so add them later in the cooking.
- Don’t boil hard. A gentle simmer keeps the beans whole and creamy instead of splitting.
- Don’t salt heavily at the start. Ham hocks and broth are already salty. Taste at the end.
Storage Mistakes
- Don’t leave it out for hours. Refrigerate within 2 hours of cooking.
- Don’t freeze it hot. Cool the soup fully first, then freeze in airtight containers.
- Don’t reheat without liquid. The soup thickens in the fridge, so add a splash of broth or water.
Dietary Considerations
- Contains Pork (ham hock)
- High in Fiber
- Moderate to High Sodium
- Dairy-Free
- Gluten-Free (check your broth label)
Beans can cause gas in some people. Soaking and draining the beans can help.
Pro Tips for the Best 15 Bean Soup
- Discard the seasoning packet that comes in the bag and season the soup yourself for better flavor.
- Soak the beans. It shortens cooking time and helps them cook evenly.
- Simmer, don’t boil. Low and slow gives you creamy beans that hold their shape.
- Finish with lemon juice. It brightens the whole pot and balances the smoky ham.
- Mash some beans. Mash or blend a cup of the beans and stir them back in for a thicker broth.
- Make it a day ahead. The flavor deepens overnight, and leftovers freeze well.
For more techniques, browse our cooking tips.
What to Serve With 15 Bean Soup
Beverages
- Sweet tea
- Buttermilk
- Lemonade
Sides
- Skillet cornbread
- Buttermilk biscuits
- Coleslaw
- Chopped raw onion
- Steamed rice
When to Serve
- Cold winter nights
- Sunday supper
- After a holiday ham
- New Year’s Day
Love a big pot of soup? Try our vegetable soup or potato soup next.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Smoked ham hock | Ham bone, smoked turkey leg, or smoked sausage | Each adds smoky flavor. Sausage can be sliced and added in the last hour. |
| Chicken broth | Vegetable broth or water | Vegetable broth keeps it lighter; add more seasoning if using water. |
| 15 bean mix | Any dried bean mix, or navy or great northern beans | Cooking time may vary by bean type. |
| Lemon juice | Apple cider vinegar | Use about 1 tablespoon. |
| Diced tomatoes | Tomato sauce or fresh diced tomatoes | Add late so the beans soften first. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Warm on the stove over medium-low heat, adding a splash of broth or water to loosen it. Microwave individual servings.
Make ahead: the soup tastes even better the next day, so feel free to cook it a day early.
Frequently Asked Questions
Soaking is recommended. It shortens the cooking time and helps the beans cook evenly. Soak overnight in plenty of water, or use the quick-soak method: boil for 2 minutes, cover, and let stand for 1 hour. Unsoaked beans will still work, but expect a longer simmer, often 3 hours or more.
Yes. Add the soaked beans, ham hock, broth, water, bay leaves, and vegetables to the slow cooker. Cook on low for 8 to 10 hours or on high for about 5 to 6 hours, until the beans are tender. Stir in the tomatoes, lemon juice, and salt near the end.
The usual causes are old dried beans, cooking at too low a simmer, or adding acidic ingredients like tomatoes and lemon juice too early, which slows softening. Keep a gentle simmer, wait to add the tomatoes until the beans are partly tender, and use beans from a fresh bag.
Yes. Use vegetable broth, skip the ham hock, and add ½ teaspoon smoked paprika and 1 tablespoon olive oil for a smoky, rounded flavor. You may need more salt since you won’t have the ham’s seasoning.
Yes. Cool the soup completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of broth or water if it has thickened.
Scoop out about 1 cup of beans and broth, mash or blend it until smooth, and stir it back into the pot. You can also simmer the soup uncovered for 15 to 20 minutes to reduce it. The soup also thickens as it sits.
Reader Reviews
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- Vegetable SoupA hearty, veggie-packed pot of soup
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- Chicken SoupOld-fashioned comfort in a bowl
- Diet SoupA lighter soup option
- French Onion SoupRich, savory, and cheesy
- Tomato GravyA Southern breakfast and supper classic
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