15 bean and ham soup recipe

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

I’m so excited to share this 15 bean and ham soup recipe with you all. It’s a family favorite that’s been passed down for generations, and I just know you’ll love it too. This hearty soup is made with tender beans, juicy ham, and a rich broth that’s perfect for a chilly day.

My kids can’t get enough of it, and it’s always a hit at our family gatherings. I love that it’s so easy to make and can be customized to suit any taste. Plus, it’s packed with nutrients and fiber from the beans, making it a great option for a weeknight dinner or a special occasion meal.

The best part? It’s incredibly versatile – you can serve it as a main course, side dish, or even as a dip. I could go on and on about how much I adore this recipe, but I think it’s time to get started on the instructions so you can make it for yourself!

My family loves this soup because it’s warm, comforting, and full of flavor. We’ve enjoyed it on countless occasions – whether we’re gathering around the table for a holiday meal or just need a cozy night in after a long day. The combination of beans, ham, and spices is simply irresistible.

And let me tell you, this recipe is perfect for any occasion. Whether you’re hosting a party or just need a quick lunch for the kids, this soup is sure to please even the pickiest eaters. Plus, with its long shelf life and easy reheating process, you can enjoy leftovers for days to come.

15 Bean and Ham Soup

15 Bean and Ham Soup

4.5 from 975 votes

A hearty and flavorful soup made with a mix of 15 different beans and smoky ham. This slow-cooked dish is perfect for a comforting meal on a cold day.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 pound (about 2 cups) 15 bean soup mix, rinsed and sorted
1 meaty ham bone or 1 1/2 pounds smoked ham hocks
2 tablespoons olive oil
1 large yellow onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
4 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Salt to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Place the rinsed beans in a large pot and cover with water by 2 inches.
2Bring to a boil over high heat, then remove from heat, cover, and let stand for 1 hour.
3Drain the beans and set aside.
4In the same pot, heat the olive oil over medium heat.
5Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
6Add the garlic and cook for 1 minute until fragrant.
7Add the drained beans, ham bone or hocks, chicken broth, water, diced tomatoes, thyme, oregano, bay leaf, black pepper, and cayenne pepper if using.
8Stir to combine.
9Bring the soup to a boil over high heat.
10Reduce the heat to low, cover, and let the soup simmer gently for 1 1/2 to 2 hours, or until the beans are tender and the ham is falling off the bone.
11Stir occasionally to prevent sticking.
12Remove the ham bone or hocks from the pot.
13When cool enough to handle, shred the meat from the bone, discarding any fat and bones.
14Return the shredded ham to the pot.
15Discard the bay leaf.
16Taste the soup and season with salt as needed.
17Simmer for an additional 5 minutes to blend flavors.
18Ladle the soup into bowls and garnish with fresh parsley before serving.

🔧Equipment

Large pot or Dutch oven (at least 6 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 35mg🧂Sodium: 780mg🌾Total Carbs: 48g🥦Dietary Fiber: 14g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For a thicker soup, mash some of the beans against the side of the pot before adding the ham back. This soup keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Watch Video Of How 15 Bean and Ham Soup Works

This 15 bean and ham soup recipe is truly one of my all-time favorites – and I’m confident yours will become one too!

One of the best things about this recipe is how well it stores and reheats; simply let it cool completely before refrigerating or freezing (it’ll keep fresh in the fridge for up to three days), then reheat as needed over low heat or by adding hot water if reheating from frozen.

❓ Frequently Asked Questions About 15 Bean and Ham Soup

Q: What type of beans should I use in this recipe?

This recipe calls for 15 different types of beans, which may seem overwhelming at first but trust me when I say they all work together beautifully in harmony. You can find these beans in most grocery stores or online.

Q: Can I use canned beans instead of dried ones?

While canned beans will work in a pinch, using dried beans is always preferred for their superior texture and flavor. If using canned beans is your only option though don’t worry too much about it.

Q: How long does this soup take to cook?

This recipe takes about 30 minutes to an hour to cook depending on your desired level of doneness.

Q: Can I add other ingredients like vegetables or spices?

While the recipe calls for specific ingredients feel free to experiment with whatever suits your taste buds!

Q: Is this soup suitable for vegetarians?

No this soup contains ham making it unsuitable for vegetarians.

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