I love making ham beans 15 bean soup recipe for my family, it’s a staple in our household. This hearty and comforting soup is perfect for any occasion, whether it’s a weeknight dinner or a special gathering.
I first discovered this recipe when I was looking for a way to use up some leftover ham bones and canned beans. The combination of the rich ham broth, the tender beans, and the slightly sweet carrots and celery is simply irresistible.
My kids adore this soup and always ask for seconds. I’ve made it countless times over the years and have tweaked the recipe to suit our tastes.
It’s a versatile dish that can be adjusted to suit your needs, whether you’re looking for a vegan option or want to add some extra protein with some sausage or bacon. I’ve found that this soup freezes beautifully, so we often make a big batch and store it in the freezer for future meals.
15 Bean Soup with Ham
4.6 from 563 votes
This hearty 15 bean soup with ham is a comforting and nutritious meal perfect for a cold day. It features a variety of beans, tender ham, and a rich broth.
1Rinse the 15 bean mix under cold water and pick out any debris or small stones.
2Place the beans in a large pot and cover with water.
3Bring to a boil over high heat.
4Boil for 5 minutes.
5Remove from heat and let the beans soak for 1 hour.
6After soaking, drain and rinse the beans again.
7Return them to the pot and add the chicken broth, water, diced ham, diced onion, diced carrots, diced celery, minced garlic, diced tomatoes, bay leaf, thyme, oregano, salt, and black pepper.
8Stir well to combine.
9Place the pot over medium-high heat and bring the soup to a boil.
10Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 60-70 minutes.
11Stir occasionally to prevent the beans from sticking to the bottom of the pot.
12The beans should be tender and the soup should have thickened slightly.
13Once the beans are tender, remove the bay leaf.
14Taste and adjust the seasoning if necessary.
15Stir in the olive oil and cook for an additional 5 minutes.
16The soup should be thick and the flavors should be well combined.
Tips: You can add more vegetables like bell peppers or zucchini for extra nutrition. For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
This ham beans 15 bean soup recipe is always a good idea for any occasion – whether you’re hosting guests or just need something hearty on hand during busy weekdays.
Its versatility makes it easy to customize with whatever ingredients suit your tastes best; whether adding extra veggies as desired protein sources through sausage/bacon additions too!
A perfect meal solution when there isn’t much time available before everyone gathers around table ready enjoy their favorite dishes together.
❓ Frequently Asked Questions About 15 Bean Soup with Ham
Q: What is the origin of this ham beans 15 bean soup recipe?
This recipe has its roots in traditional American cooking, where ham and beans were staples in many households. The 15 bean mix is a convenient way to use up a variety of beans in one dish, which was especially useful during wartime when food was scarce. Over time, this recipe has evolved to incorporate new ingredients and techniques, but its core remains the same – simple, comforting, and nourishing.
Q: How do I choose the right type of beans for this recipe?
You can use either dried or canned beans for this recipe, but I prefer using dried beans because they’re cheaper and have less sodium than canned varieties. Look for a mix that includes pinto beans, kidney beans, black-eyed peas, lima beans, navy beans, great northern beans, red kidney beans, green split peas, yellow split peas, cranberry beans, garbanzo beans (chickpeas), mung beans, pinto beans (again!), kidney bean powder (if you can find it!), white kidney bean powder (if you can find it!), soybeans (if you’re using them), adzuki bean paste (if you’re feeling fancy!), lentils (if you’re feeling adventurous!), small white lentils (if you’re feeling adventurous!), large green lentils (if you’re feeling adventurous!), large red lentils (if you’re feeling adventurous!), Great Northern Beans or another mix of your choice.
Q: Can I use fresh instead of dried herbs?
While fresh herbs are wonderful in many dishes, they don’t hold up well to long cooking times like this soup requires. Stick with dried herbs like thyme or oregano to get the best flavor from your soup.
Q: Is it possible to make this soup without any meat?
Absolutely! Simply omit the bacon or sausage from the recipe if you prefer a vegetarian option. You can also add some extra vegetables like carrots or zucchini to make it more substantial.
Q: Can I freeze leftovers?
Yes! This soup freezes beautifully – just transfer it to an airtight container or freezer bag after it’s cooled completely.
Q: How long will leftovers keep in the fridge?
If stored properly in an airtight container at room temperature within two hours of cooking completion and refrigerated within four hours after reheating), cooked leftovers will typically last three to five days before they become unappetizing due to bacterial growth.
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