I’ve been making this 15 bean soup with ham recipe for years, and it’s a staple in our household. My family loves it, and it’s perfect for any occasion – whether we’re looking for a quick weeknight meal or a hearty dish to serve at a gathering.
The best part? It’s incredibly easy to make and packed with nutrients.
This recipe originated from the traditional Southern American cuisine, where beans were a staple ingredient. The combination of 15 different types of beans, succulent ham, and aromatic spices creates a rich and satisfying flavor profile that will leave you wanting more.
I’ve experimented with various cooking techniques over the years, but the key to this recipe lies in using a slow cooker. By allowing the ingredients to simmer together for hours, the flavors meld together beautifully, and the beans become tender and creamy.
This is a true comfort food that never fails to hit the spot.
15 Bean Soup with Ham
4.7 from 1243 votes
A hearty and flavorful soup made with a blend of 15 different beans, smoked ham hocks, and aromatic vegetables. This comforting dish is simmered low and slow until the beans are tender and the broth is rich and savory.
1Place the rinsed beans in a large bowl and cover with water by 2 inches.
2Soak for at least 8 hours or overnight.
3Drain and rinse the beans before using.
4In a large stockpot over medium-high heat, add the ham bone or hocks and cover with the chicken broth and water.
5Bring to a boil, then reduce heat to low and simmer for 1 hour, skimming any foam that rises to the surface.
6Remove the ham bone or hocks from the pot and set aside to cool slightly.
7Once cool enough to handle, shred the meat from the bone, discarding any fat and bones.
8Set the shredded ham aside.
9Return the pot to medium heat and add the diced onion, celery, and carrots.
10Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
11Add the minced garlic and cook for 1 minute until fragrant.
12Stir in the soaked and drained beans, diced tomatoes with their juices, bay leaves, thyme, rosemary, smoked paprika, and cayenne pepper if using.
13Pour in the reserved broth from cooking the ham, adding more water if needed to cover the beans by 1 inch.
14Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender and creamy.
15Stir occasionally and check the liquid level, adding more water if the soup becomes too thick.
16Once the beans are tender, stir in the shredded ham and cook for an additional 10 minutes to heat through.
17Season with salt and pepper to taste.
18Remove the bay leaves before serving.
19Ladle the soup into bowls and garnish with fresh parsley.
For a thicker soup, mash some of the beans against the side of the pot before adding the ham. You can also use a leftover ham bone from a holiday meal for extra flavor. This soup freezes well for up to 3 months.
Watch Video Of How 15 Bean Soup with Ham Works
This 15 bean soup with ham recipe is always a good idea – whether we’re looking for a comforting meal after a long day or need something hearty for our next family gathering. The best part?
It’s incredibly easy to reheat and serve – simply ladle it into bowls and enjoy! If you’re short on time, consider making it ahead of schedule and refrigerating or freezing it until needed.
❓ Frequently Asked Questions About 15 Bean Soup with Ham
Q: What type of ham is best for this recipe?
A: You can use either boneless pork shoulder or smoked ham hocks – both will add a delicious depth of flavor to your soup. If you prefer a leaner option, you can also use Canadian bacon or lean pork loin. Simply chop the ham into bite-sized pieces and cook it along with the beans.
Q: Can I use canned beans instead of dried?
A: While canned beans are convenient, they lack the texture and flavor that dried beans provide. Dried beans soak up all the flavors of the broth and become incredibly tender during cooking. If you do choose to use canned beans, be sure to rinse them thoroughly before adding them to the pot.
Q: How do I store leftover soup?
A: Store leftover soup in an airtight container in the refrigerator for up to three days or freeze it for up to three months. When reheating, make sure the soup reaches an internal temperature of at least 165°F (74°C) to ensure food safety.
Q: Can I make this recipe vegetarian?
A: To make this recipe vegetarian, simply omit the ham and add an additional cup of vegetable broth or water to compensate for the lost flavor. You can also add extra vegetables like diced carrots or celery for added nutrition.
Q: What if I don’t have a slow cooker?
A: If you don’t have a slow cooker, you can still make this recipe on the stovetop or in your oven. Simply simmer the ingredients on low heat for several hours or bake them in a covered casserole dish at 275°F (135°C) for about two hours.
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