15 bean ham soup recipe

Written ByJenny Smyth Posted on
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The Best 15 bean ham soup recipe

I’m so excited to share with you one of my family’s favorite recipes: 15 Bean Ham Soup. This hearty and comforting soup has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The recipe originated from the traditional American dish, but I’ve made some adjustments to make it more flavorful and easier to prepare. The combination of 15 different types of beans, slow-cooked ham, and aromatic spices creates a rich and satisfying taste experience that’s perfect for any occasion.

One of the best things about this recipe is how easy it is to make. Simply add all the ingredients to your slow cooker or Dutch oven, let it simmer all day, and you’ll have a delicious meal ready when you get home.

My kids love helping me prepare the ingredients, and they always look forward to tasting the finished product. This soup is not only delicious but also packed with nutrients.

The beans provide a good source of protein, fiber, and complex carbohydrates, while the ham adds a boost of vitamin B12. Plus, the soup is incredibly versatile – you can serve it as a main course, side dish, or even use it as a base for other soups.

In our household, we love serving this soup with some crusty bread or cornbread for dipping into the savory broth. It’s also perfect for potlucks or family gatherings because it’s easy to transport and serves a crowd.

15 Bean Ham Soup

4.8 from 1936 votes

A hearty and comforting soup made with a variety of beans and ham. This soup is perfect for a cold day and is packed with protein and fiber.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Beans

1 cup dried navy beans
1 cup dried kidney beans
1 cup dried pinto beans
1 cup dried black beans
1 cup dried garbanzo beans
1 cup dried great northern beans
1 cup dried lima beans
1 cup dried pink beans
1 cup dried red beans
1 cup dried small white beans
1 cup dried split peas
1 cup dried lentils
1 cup dried black-eyed peas
1 cup dried fava beans
1 cup dried cannellini beans

Other Ingredients

1 lb ham, diced
2 onions, chopped
3 carrots, chopped
3 celery stalks, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1 can (28 oz) diced tomatoes
8 cups chicken or vegetable broth
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper

For Garnish

Chopped parsley
Shredded cheese

👨‍🍳Directions

1Rinse and sort all the beans.
2Place them in a large pot and cover with water.
3Bring to a boil over high heat.
4Reduce heat to medium, cover, and let simmer for 5 minutes.
5Remove from heat and let sit for 1 hour.
6Drain and rinse the beans.
7Return them to the pot and add the diced ham, onions, carrots, celery, bell pepper, and minced garlic.
8Cook over medium heat, stirring occasionally, until the vegetables begin to soften and the onions become translucent, about 5-7 minutes.
9Add the diced tomatoes (with juice), chicken or vegetable broth, bay leaves, thyme, oregano, paprika, salt, and black pepper.
10Stir well to combine.
11Bring the soup to a boil over high heat.
12Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the beans are tender and the flavors have melded together.
13Taste and adjust the seasoning if needed.
14Remove the bay leaves.
15Ladle the soup into bowls and garnish with chopped parsley and shredded cheese before serving.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Measuring spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 5g💛Saturated Fat: 1.5g❤️Cholesterol: 30mg🧂Sodium: 1200mg🌾Total Carbs: 55g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: For a spicier soup, add a diced jalapeño pepper with the other vegetables. You can also use canned beans instead of dried, which will reduce the cooking time.

I always recommend making a big batch of 15 bean ham soup. It’s a versatile dish that can be enjoyed for lunch or dinner.

Leftovers can be stored in the refrigerator for up to a week, and the soup can also be frozen for up to 3 months. When reheating, I like to add a little water or broth to help thin out the soup if needed.

It is an easy to make dish that is perfect for family gatherings. It is a perfect dish for a potluck or a family reunion.

It is also a great dish to make for a crowd, as it can be easily scaled up or down depending on the number of servings needed.

❓ Frequently Asked Questions About 15 Bean Ham Soup

Q1: What type of beans should I use?

For this recipe, you can use any combination of 15 different types of beans. Some popular options include kidney beans, black beans, pinto beans, navy beans, great northern beans, lima beans, cannellini beans, garbanzo beans, red kidney beans, white kidney beans, mung beans, adzuki beans, borlotti beans, cranberry beans, and Great Northern beans.

Q2: Can I use canned beans instead of dried?

Yes! If you prefer using canned beans for convenience or if you’re short on time, you can substitute them in this recipe. Just be sure to drain and rinse them before adding them to your soup.

Q3: What kind of ham should I use?

You can use either boneless pork shoulder or leftover ham from your last holiday meal. If using leftover ham, make sure it’s been cooked through before adding it to your soup.

Q4: Can I make this recipe in a slow cooker?

Yes! In fact, this recipe was designed with slow cookers in mind. Simply add all the ingredients to your slow cooker in the morning and let it cook on low all day.

Q5: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days. You can also freeze it for later use – just thaw overnight in the fridge before reheating.

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