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: 10 hours
Yield: Serves 6-8 1x
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Description
A pot of bean soup feels like the center of gravity in a kitchen; steady, unhurried, and generous. I love the way that a mish-mash of beans and legumes combine with nutrient-dense winter greens and smoky-porky bits to tempt you into the kitchen.
Ingredients
20 oz mixed dried beans and lentils (whatever you fancy!)
2–3 quarts water
1 lb 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) can diced tomatoes
1 heaping tablespoon smoked paprika
2 large handfuls mixed greens (kale, Swiss chard), chopped
Sea salt
Freshly ground black pepper
2 tablespoons white wine vinegar
Instructions
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.
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.
- Prep Time: 8 hours
- Cook Time: 2 hours
Category: Soup
Method: Simmering
Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 Cups
- Calories: 345
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 25mg
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
Spiced Butternut Squash Soup
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