15 Bean Soup With Ham Recipe

There’s something about a hearty bowl of soup that just feels like home, and when you combine the rich, savory flavors of ham with a variety of beans, you’re in for a culinary treat that’s both comforting and satisfying. 15 Bean Soup with Ham is the kind of dish that warms your soul and fills your belly. It’s easy to make, packed with protein, fiber, and all-around goodness, making it the perfect meal for chilly nights or when you need something to feed a crowd.

This soup is full of deep, savory flavors from the slow-simmered ham, vegetables, and the unique blend of 15 different beans. It’s one of those recipes that’s better the next day, making it a fantastic option for meal prep or leftovers. The beauty of this dish lies in its versatility; you can adapt the ingredients to your liking, but the essential components-ham, beans, and a rich broth-will always be there to create the backbone of a soul-satisfying meal.

15 Bean Soup With Ham Recipe

Now that we’ve set the stage, let’s talk about the recipe. This 15 Bean Soup with Ham comes together in one big pot (or slow cooker, if you prefer), and the result is a rich, flavorful soup that’s perfect for any season.

This recipe is designed to serve 6-8 people, depending on how hearty the portions are. It’s one of those meals that feels like a big family gathering, perfect for holidays or just a regular weeknight dinner.

Ingredients Needed

Here’s what you’ll need to gather before you get started:

• 1 bag of 15 Bean Soup Mix (usually found in the dried beans section at most grocery stores)

  • These mixes typically contain a blend of beans like navy, pinto, black, kidney, and garbanzo, among others.

• 1 pound of ham (leftover ham works perfectly!)

  • If you don’t have leftover ham, you can use ham hocks, ham steaks, or even smoked ham for an extra flavor boost.

• 1 medium onion, chopped

  • Onion gives a great base flavor, adding depth to the broth and complementing the beans and ham perfectly.

• 2 carrots, peeled and chopped

  • Carrots bring a subtle sweetness and a pop of color.

• 3 celery stalks, chopped

  • Celery adds crunch and freshness, balancing out the richness of the ham.

• 3 cloves garlic, minced

  • Garlic, in addition to the onion, provides a fragrant, savory undertone to the soup.

• 1 Bay Leaf

  • A bay leaf adds a subtle herbal note that deepens the overall flavor profile.

• 1 Teaspoon Dried Thyme

  • Thyme is earthy and complements the beans and ham beautifully.

• 8 cups of chicken broth (or vegetable broth, for a vegetarian alternative)

  • This creates a rich, savory base for the soup, but you can also use water if you prefer a lighter version.

• 1 teaspoon salt (or to taste)

  • Salt is essential for bringing out the natural flavors in the ingredients.

• 1/2 Teaspoon Freshly Ground Black Pepper

  • Pepper adds a little kick, but be sure to taste and adjust according to your preference.

• 1 tablespoon olive oil (for sautéing)

  • Olive oil is great for sautéing the veggies before the soup simmers, helping to release their flavors.

Cooking Instructions

Now that you have all your ingredients ready, here’s how you’ll put them together:

1. Rinse The Beans

   • Start by rinsing the 15-bean mix under cold water. It’s a good idea to sort through the beans to remove any debris or stones. Some mixes come with a seasoning packet, but we’ll make our own from scratch for more control over flavor.

2. Sauté The Veggies

   • In a large stockpot, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for about 5 minutes, or until the vegetables have softened and the onion is translucent. This step brings out the natural sweetness of the vegetables.

3. Add The Ham

   • If you’re using leftover ham, chop it into bite-sized pieces and add it to the pot. If you’re using a ham hock or a smoked ham steak, add it whole (you’ll shred it later). Allow it to sauté for another 2-3 minutes, letting the flavors meld.

4. Add The Beans And Broth

   • Pour the rinsed beans into the pot and stir everything together. Then add the chicken broth, bay leaf, thyme, salt, and pepper. Stir again to combine.

5. Simmer The Soup

   • Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to ensure everything is cooking evenly.

6. Finish The Soup

   • If you used a ham hock, now’s the time to remove it from the pot. Shred the meat off the bone and return it to the soup. Taste the soup and adjust the seasoning with more salt or pepper if needed.

7. Serve And Enjoy

   • Ladle the soup into bowls and serve it hot. It pairs wonderfully with cornbread, a fresh loaf of bread, or a side salad. Enjoy!

Ingredient Insights

• 15 Bean Mix: The diversity of beans in this soup mix brings not only different textures but also a wide range of nutrients. Beans are an excellent source of protein, fiber, and essential vitamins and minerals, such as iron and potassium. The variety of colors and shapes in the mix also makes the soup visually appealing.
• Ham: Ham adds a smoky, savory depth to the soup. If you’re using leftover ham, it’s an excellent way to repurpose a holiday meal into something new and delicious. Smoked ham or ham hocks will give the broth an even deeper, richer flavor, as the meat slowly infuses the soup as it simmers.
• Vegetables: Onions, carrots, and celery form the “mirepoix” base, which is the foundation for many soups and stews. These vegetables provide sweetness and umami, rounding out the soup’s flavor profile and creating a balanced taste.

Expert Tips

• Soak the beans: While it’s not strictly necessary, soaking the beans overnight will reduce cooking time and make them more digestible. If you don’t have time to soak, just rinse and proceed. You may need to cook the soup a bit longer.
• Adjust the seasoning: Depending on the saltiness of your ham, you might not need to add much salt at all. Always taste before adding more.
• Cook it low and slow: To allow the beans to fully absorb the flavors of the ham and broth, give the soup plenty of time to simmer. The longer it cooks, the more intense the flavor.
• Add a splash of vinegar: A small splash of apple cider vinegar or white wine vinegar just before serving can brighten up the richness of the soup and enhance the flavor.

Recipe Variations

• Vegetarian Version: Skip the ham and use vegetable broth instead of chicken broth. You can add smoked paprika for a “smoky” flavor or include roasted mushrooms for an earthy touch.
• Spicy Version: Add a diced jalapeño or a teaspoon of red pepper flakes to the soup for a little heat. You could also stir in some hot sauce at the end for an extra kick.
• Bean Variations: Feel free to experiment with different beans! If you don’t have a 15-bean mix, you can use any combination of beans you prefer-black beans, kidney beans, white beans, etc.
• Slow Cooker Version: You can easily adapt this recipe for the slow cooker. Just sauté the veggies as instructed, add everything to the slow cooker, and cook on low for 6-8 hours.

Final Words

There’s no shortage of ways to make 15 Bean Soup with Ham your own. It’s a flexible recipe that works in many different kitchen settings, whether you’re simmering on the stove or letting it cook slowly in a Crock-Pot. With the right balance of hearty beans, smoky ham, and savory vegetables, this dish becomes a comforting, nutritious meal that can be enjoyed by the whole family.