Can I use a slow cooker instead of stovetop?

Yes. Add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until beans are tender.

Do I need to soak the 15 bean mix beforehand?

Most 15 bean soup mixes come with a seasoning packet and don't require soaking. Check package instructions, but most are ready to simmer directly.

Can I substitute the smoked pork neck with something else?

Yes. Use ham hocks, smoked turkey legs, or omit entirely for vegetarian bean soup—increase stock or add extra vegetables for body.

How long does this soup keep and can it be frozen?

Refrigerate up to 5 days; freeze up to 3 months. Thaw overnight in fridge and reheat gently on stovetop with extra stock if needed.

What Cajun seasoning should I use?

Use a commercial Cajun spice blend (paprika, cayenne, garlic, thyme base) or make your own. Start with 1 tsp and adjust to taste after cooking.

15 Bean Soup with Ham and Collard Greens

Name: 15 Bean Soup with Ham and Collard Greens
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 10 oz 15 bean soup mix; 4 tbsp butter; 4 cloves garlic, minced; 1 medium onion, sliced; 1 cup ham, cubed; 1.5 lb smoked pork neck bones; 8 cups chicken stock; 1 ham flavor seasoning packet (from bean mix); 1 tsp cajun seasoning; 1 bunch collard greens, chopped; Cornbread muffins, for serving; 1/4 cup shredded cheddar cheese, for serving

CookOSBeta

15 Bean Soup with Ham and Collard Greens | CookOS

Ingredients

10 oz 15 bean soup mix
4 tbsp butter
4 cloves garlic, minced
1 medium onion, sliced
1 cup ham, cubed
1.5 lb smoked pork neck bones
8 cups chicken stock
1 ham flavor seasoning packet (from bean mix)
1 tsp cajun seasoningoptional
1 bunch collard greens, chopped
Cornbread muffins, for servingoptional
1/4 cup shredded cheddar cheese, for servingoptional

12 Ingredients

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Instructions

1
Open the bag of 15 bean soup mix and remove the ham flavor seasoning packet, setting it aside for later.
2
Pour out about half the package of beans (10 oz) onto a clean surface. Sort through them to remove any rocks, dirt, or discolored beans.
3
Place the sorted beans in a large bowl and rinse with water. Repeat 3-4 times until the water runs clear, then drain.
4
Transfer the rinsed beans to a slow cooker.
5
Add the butter, minced garlic, and sliced onion to the slow cooker.
6
Add the cubed ham and the smoked pork neck bones.
7
Pour in enough chicken stock to cover all the ingredients.
8
Sprinkle in the reserved ham flavor seasoning packet and the optional Cajun seasoning.
9
Stir everything to combine, then cover the slow cooker and set it to cook on high.
10
Cook on high for 5 hours.
11
After 5 hours, add the chopped collard greens to the pot, stirring to submerge them in the liquid.
12
Cover the slow cooker again and continue to cook on high for an additional hour.
13
Once cooking is complete, carefully remove the pork neck bones from the slow cooker and place them on a cutting board to cool slightly.
14
Using a fork, separate the tender meat from the bones. Discard the bones.
15
Return the shredded pork meat to the slow cooker and stir it into the soup.
16
Allow the soup to cool for a few minutes; it will thicken as it cools.
17
To serve, ladle the soup into bowls. Top with a cornbread muffin and shredded cheddar cheese, if desired.