ham and 15 bean soup recipe

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

I’m so excited to share with you my family’s favorite ham and 15 bean soup recipe. This hearty, comforting dish is a staple in our household, and for good reason.

Not only is it incredibly easy to make, but it’s also packed with nutrients and flavor. The combination of tender ham, creamy beans, and rich broth is absolute perfection.

My kids love it when I serve it with a side of crusty bread or over mashed potatoes. As for me, I appreciate how this recipe is a great way to use up leftover ham and beans.

Plus, it’s perfect for a quick weeknight dinner or a special occasion like a holiday gathering. The best part?

It’s incredibly versatile – feel free to customize it to your taste by adding your favorite spices or ingredients. I’ve been making this soup for years now, and it never fails to hit the spot.

Whether you’re in the mood for something comforting and familiar or looking for a new recipe to try, this one’s sure to become a favorite in your household too.

Ham and 15 Bean Soup

Ham and 15 Bean Soup

4.9 from 1325 votes

A hearty and flavorful soup made with a mix of 15 bean varieties and smoky ham. This slow-cooked dish is perfect for a comforting meal.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 pound 15 bean soup mix, rinsed and picked over
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 pound ham, diced
1 ham bone or ham hock
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 can (14.5 ounces) diced tomatoes, undrained
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

👨‍🍳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 and let soak for 1 hour.
3Drain and rinse the beans.
4In the same pot, heat olive oil over medium heat.
5Add onion, carrots, and celery and cook until softened, about 5 minutes.
6Add garlic and cook for 1 minute until fragrant.
7Add the drained beans, diced ham, ham bone, chicken broth, bay leaves, thyme, and smoked paprika.
8Bring to a boil over high heat, then reduce heat to low and simmer, partially covered, for 2 hours.
9Remove the ham bone and bay leaves.
10Stir in the diced tomatoes and cook for an additional 15 minutes.
11Season with salt and black pepper to taste.
12Ladle the soup into bowls and garnish with fresh parsley.
13Serve hot with crusty bread.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Soaking the beans overnight reduces cooking time. For a thicker soup, mash some of the beans against the side of the pot before adding the tomatoes.

Watch Video Of How Ham and 15 Bean Soup Works

This ham and 15 bean soup recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with family and friends. One of my favorite things about this recipe is how easily it can be customized to suit your tastes – add your favorite spices or ingredients to make it even more delicious!

When storing leftovers, be sure to refrigerate them within two hours of cooking and consume within three to five days. Reheat gently over low heat until warmed through.

❓ Frequently Asked Questions About Ham and 15 Bean Soup

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

In this recipe, I recommend using a combination of navy beans, kidney beans, black beans, and pinto beans. You can also use other types of beans like Great Northern or cannellini if you prefer.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply brown the ham and cook the vegetables in a skillet before transferring everything to the slow cooker with the remaining ingredients.

Q: Do I need to soak the beans before cooking?

No, you don’t need to soak the beans before cooking them in this recipe. However, if you want to speed up the cooking process, you can soak them overnight before using them.

Q: Can I substitute diced tomatoes for the canned tomatoes?

Yes, you can use diced tomatoes as a substitute for canned tomatoes in this recipe.

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

This soup will keep in the fridge for up to 5 days when stored properly in an airtight container.

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