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Ham and Bean Soup

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This hearty and flavorful 15 Bean Soup is a comforting one-pot meal that’s loaded with protein, fiber, and a rich blend of spices. It’s perfect for a cozy dinner or meal prep, as it tastes even better the next day. Made with a mix of beans, aromatic vegetables, and optional meat, this soup is adaptable for any dietary preference.

Ingredients

Units Scale
  • 1 (20 oz) package of 15-bean mix (such as Hurst’s HamBeens), rinsed and sorted
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 6 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 cup water (optional, for a thinner soup)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 teaspoon black pepper (or to taste)
  • 1 teaspoon salt (adjust to taste)
  • 1 cup cooked ham, diced (optional, for added flavor)
  • 1 tablespoon olive oil
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Soak the beans:
    • If soaking overnight: Place the beans in a large bowl and cover with water. Let soak for 8-12 hours, then drain and rinse.
    • If using the quick soak method: Boil the beans in a large pot of water for 1 minute, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
  2. Sauté the aromatics:
    • Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
  3. Combine and cook:
    • Add the soaked beans, diced tomatoes (with juice), chicken broth, smoked paprika, chili powder, cumin, oregano, bay leaf, and black pepper. Stir well.
  4. Simmer the soup:
    • Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 1.5-2 hours, stirring occasionally, until the beans are tender.
  5. Add protein (optional):
    • If using ham, stir in the cooked ham in the last 30 minutes of cooking.
  6. Taste and adjust:
    • Taste the soup and adjust the seasoning with additional salt or spices as needed.
  7. Serve:
    • Remove the bay leaf and serve hot, garnished with fresh parsley.

Notes

  • For a vegetarian or vegan version, skip the ham and use vegetable broth.
  • Add a splash of lemon juice or vinegar at the end for a bright finish.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Find it online: https://newsvks.com/15-bean-soup-recipe/