Ham and 15 Bean Soup
Warm up with a hearty bowl of Ham and 15 Bean Soup, a cozy and protein-packed dish that combines smoky, savory flavors with wholesome ingredients. This rustic recipe features a vibrant mix of 15 dried beans, simmered to tender perfection alongside a rich smoked ham hock, diced ham, and aromatic vegetables like onion, carrots, and celery. Infused with fragrant thyme, cumin, and bay leaves, and finished with a splash of crushed tomatoes and comforting broth, this soup is a satisfying, one-pot wonder perfect for busy weeknights or slow weekends. Whether you serve it with crusty bread or cornbread, each spoonful promises a delightful blend of textures and flavors. Plus, it’s a fantastic way to use up leftover ham, making it as practical as it is delicious!
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Recipe Information
Ingredients
- 1 lb 15-bean soup mix (dried beans)
- 1 piece Smoked ham hock or leftover ham bone
- 2 cups Cooked diced ham
- 1 medium Onion, finely chopped
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 15 oz Crushed tomatoes (canned)
- 8 cups Chicken or vegetable broth
- 2 leaves Bay leaves
- 1 tsp Dried thyme
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the 15-bean mix under cold water and remove any small stones or debris. Place the beans in a large bowl and cover with water. Allow them to soak for at least 8 hours or overnight. Drain and rinse before using.
In a large pot or Dutch oven, heat it over medium heat. Add the ham hock or leftover ham bone, drained beans, diced ham, chopped onion, carrots, celery, garlic, crushed tomatoes, and broth.
Stir to combine, then add the bay leaves, dried thyme, ground cumin, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for approximately 2.5 to 3 hours or until the beans are tender and the flavors have melded together. Stir occasionally and skim off any foam or excess fat that rises to the top.
Once the soup is cooked, remove the ham hock or bone. Shred any meat from it and return the meat to the pot. Discard the bone and any excess fat.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley if desired. Pair with crusty bread or cornbread for a complete meal.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 6.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1360 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
