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Homemade 15 Bean Soup with Rice

Homemade 15 bean soup is perfect for a rainy day where you just need a bit of down home comfort food. Delicious served with a slice of cornbread.
4 from 2 votes
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Course: Soup/Stew
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Soaking Time: 8 hours
Total Time: 11 hours 20 minutes
Servings: 16
Calories: 225kcal
Author: Mel Lockcuff


  • 20 ounces 15 bean soup with seasoning packet
  • 1/2 cup long-grain white rice
  • 2 pounds ham hock
  • 2 large bell peppers
  • 1 large yellow onion
  • 2 quarts water see instructions below
  • 1 teaspoon salt to taste
  • 1 teaspoon ground black pepper to taste


  • Add ham bone to Dutch oven pan, or similar. Cover ham bone in water, and boil until water is reduced by at least half.
  • Remove bone from water, and pull meat from bone; chop meat. Put meat back into water. Add beans w/ flavor packet, rice, chopped peppers, and diced onions. Add enough water to cover everything over. Cook per instructions on the bean package, or until beans are thoroughly cooked. Add salt and pepper, to taste.
  • Serve, while warm, with cornbread or hot rolls. This usually makes enough leftovers for at least one more meal, for our family of 4.


Serving: 1Servings | Calories: 225kcal | Carbohydrates: 8g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 299mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 643IU | Vitamin C: 27mg | Calcium: 21mg | Iron: 2mg
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