Nothing says comfort like a steaming pot of soup heavily laden with beans, healthy greens, and the heady scent of smoked pork. And while it’s true that I’ve even admitted that I like a good, hearty bowl of soup in the dog days of summer, there’s nothing that quite compares to the way it warms you down to your soul in the middle of a snow storm.
I love the way that a mish-mash of beans and legumes (gathered from the bottom of bags in the pantry or packaged together) combine with nutrient-dense winter greens (which are at their very best after the first frost) and smoky-porky bits to tempt you into the kitchen.
How to Make 15-Bean Soup with Smoked Pork and Greens
1. Soak the Beans
Place the dried beans in a large bowl and cover with water by a couple of inches. Soak overnight.
Quick-soak option: bring beans to a boil for 3 minutes, turn off heat, cover, and let sit 1 hour. Drain and rinse. 
2. Start the Broth
Add soaked beans to a large Dutch oven with 2 quarts water, smoked pork, thyme, bay leaves, and crushed red pepper. Bring to a boil, partially cover, then reduce to a simmer. Cook 1–1½ hours, or until the beans are just tender.
3. Build the Soup
Add onion, celery, garlic, diced tomatoes, and smoked paprika. Simmer another 15 minutes.
4. Add the Greens
Stir in kale or chard and cook 5–10 minutes, until wilted but still bright.
5. Finish the Pork
Remove the hocks with tongs. Pull the meat from the bones and return it to the pot. Discard bones and aromatics.
6. Final Seasoning
Add salt, black pepper, and vinegar. Taste and adjust. Serve warm.
Recipe Notes
If using a bean mix with seasoning packets, discard the packet.
Hocks vs. necks: necks usually have more meat; hocks offer deeper smoke. Both work.
The soup thickens as it sits. Add water as needed to loosen before reheating.
Greens can be swapped for collards, spinach, or mustard greens.
Vinegar is essential—don’t skip it. It balances the richness of the pork and beans.
FAQ – Bean Soup
Can I make this vegetarian?
Yes. Replace pork with 2 teaspoons smoked paprika + ½ teaspoon liquid smoke, and use vegetable stock instead of water.
Can I use canned beans?
Not recommended. They’ll fall apart immediately and the broth won’t have the depth that comes from cooking the beans with the pork.
Which mixed beans work best?
Any 15- or 13-bean blend. If making your own mix, aim for varied sizes and textures: kidney, navy, black, pinto, lima, lentils.
Can I make it in a slow cooker?
Yes. Add everything except greens and vinegar. Cook on LOW 7–8 hours, then add greens for the last 20–30 minutes. Finish with vinegar.
Does it freeze well?
Very well. Freeze in portions for up to 3 months. Add extra water when reheating.
15-Bean Soup with Smoked Pork and Greens
- Total Time: 110 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty beans, smoky pork, and winter greens make this soup a cozy and satisfying meal. Perfect for a chilly evening!
Ingredients
- 20 oz (567 g) mixed dried beans and lentils
- 2-3 quarts (1.9 - 2.8 L) water
- 1 lbs (454 g) smoked pork necks (or hocks)
- few sprigs fresh thyme
- 2 bay leaves
- pinch crushed red pepper flakes
- 1 large onion, chopped
- 3 celery stalks, chopped
- 5 cloves garlic, minced
- 1 (15 oz.) (425 g) can diced tomatoes
- 1 heaping Tbs smoked paprika
- couple handfuls mixed greens (such as kale and swiss chard), chopped large
- sea salt
- freshly ground black pepper
- 2 Tbs white wine vinegar
Instructions
- Place bean mixture in a large bowl, cover with water by a couple of inches, and soak for 8 hours or overnight. Alternatively, place in a pot, cover with water by a couple of inches, bring to a rapid boil for ~3 minutes, cover, turn off heat, and let sit for one hour. Drain water and rinse.
- Place soaked bean mixture in a large pot or Dutch oven with 2 quarts of water, pork hocks, thyme sprigs, bay leaves, and crushed red pepper. Bring to a boil, partially cover, reduce to a simmer, and cook until beans are tender (~1-1½ hours). If using lentils, they will mostly disintegrate and thicken the liquid. Add more water if the soup is too thick.
- Add onion, celery, garlic, tomatoes with their juices, and paprika to the pot. Stir, and simmer gently for another 15 minutes.
- Stir in greens and cook for another 5-10 minutes.
- Turn off the heat. Remove the pork hocks, thyme stalks, and bay leaves; discard the stalks and leaves. Set the hocks aside to cool, then remove the meat from the bones and add it back to the pot.
- Season with salt and pepper to taste. Stir in vinegar.
- Serve.
Notes
- For a richer flavor, use bone-in smoked pork shoulder instead of necks or hocks.
- If you don’t have white wine vinegar, substitute with a splash of apple cider vinegar or lemon juice.
- Leftover soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 15
- Protein: 20
- Cholesterol: 40
If you liked this, you are going to love these favorite soup recipes:
Lemon and Butternut Squash Soup
Creamy Cauliflower Soup with Garlic Bread
Canh Chua Tôm: Vietnamese Sour Soup with Prawns
Frequently Asked Questions
How long should I soak the beans before starting the soup?
You should soak the dried beans overnight in a large bowl covered with water, or use a quick-soak method by bringing them to a boil for 3 minutes, then letting them sit covered for 1 hour.
What type of greens can I use in this recipe?
You can use kale or chard, both of which should be added and cooked until wilted but still bright.
How do I know when the beans are done cooking?
The beans are done when they are just tender after simmering for about 1 to 1.5 hours; you can taste a bean to check for doneness.
What a great great winter dish! Made a double batch and it was so yummy!
This is super delicious and so warming. Made it this past weekend, soaked the legumes on Saturday and had an incredibly satisfying Sunday dinner. Kids loved it, served it with bread to dip in the soup. Fantastic!
Can I use canned collard greens?
Hi Misty, yes, you can use canned collard greens! Just drain them well first and stir them in at the end of cooking, since they’re already soft and don’t need the long simmer. The flavor will be milder than fresh or frozen, but still works nicely if you’re short on time.
Your recipe is absolutely divine. There is nothing that compares to a healthy, nutritious and tasty soup to warm the tummy and tickle the soul on a frisky fall and or, winter evening. Add a couple of slices of french/ciabatta bread sprinkled with garlic and herbs and parmesan cheese baked in the oven and voila, life is really good! Bon Appetit!
I tried this with smoked turkey and collards , it was absolutely GREATTT!!!!
I used to make a soup like this. I’d completely forgotten about the Hurst Beans. I’ll have to pick up a bag or two to have on hand during the winter. Thanks for the reminder!
I’ve got to try this. Def on the menu this week! Thanks for another great, healthy recipe Heather.
=) I hope you & the fam enjoy…thank u Gwen :)