When the weather turns chilly, there’s nothing more comforting than a warm bowl of soup to help take the edge off. A hearty, flavorful soup not only warms you up but also provides the nourishment needed to stay energized during the day. One soup that brings together both comfort and taste is 16 Bean Ham Soup. This dish is packed with protein, fiber, and a rich, smoky flavor that only comes from slow-cooking tender beans and savory ham. What’s even better? It’s easy to make, filling, and great for meal prepping.
In this article, we’re diving deep into the delicious world of 16 Bean Ham Soup. We’ll walk you through a step-by-step recipe, explore the ingredients that make this soup so special, and give you tips to perfect your version. Whether you’re an experienced cook or a beginner, you’ll be able to create a bowl of soup that’s packed with flavor and nutrition.
16 Bean Ham Soup Recipe
This recipe combines 16 different varieties of beans with ham, creating a unique and hearty soup that you’ll want to make again and again. The different beans offer diverse textures, while the ham provides a rich, smoky base that ties everything together. Whether you’re making it for a cozy dinner at home or preparing it in bulk for the week ahead, this soup hits all the right notes: savory, hearty, and comforting.
Ingredients Needed
- 1 lb of ham hock or leftover ham bone (with meat on it)
- 2 cups of dried 16-bean mix
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp ground black pepper
- Salt to taste
- 2 tbsp olive oil (for sautéing)
- Optional: 1 tsp smoked paprika (for extra smokiness)
Cooking Instructions
- Rinse the beans: Begin by rinsing your 16-bean mix under cold water, removing any debris. Set them aside for now.
- Prep your vegetables: Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic as well.
- Sauté the veggies: In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5-7 minutes, until softened.
- Add the garlic: Toss in the minced garlic and cook for another minute, letting the flavors meld.
- Add the liquids and beans: Pour in the chicken broth, diced tomatoes (with their juice), and the 16-bean mix. Stir to combine.
- Add the seasonings: Add the bay leaves, thyme, rosemary, black pepper, and smoked paprika (if using). Stir well.
- Cook the ham: Place the ham hock (or leftover ham bone) into the pot. Make sure it’s submerged in the liquid.
- Simmer and cook: Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 2-3 hours, or until the beans are tender and the meat from the ham is falling off the bone.
- Shred the ham: Once the soup is ready, remove the ham hock from the pot. Shred the meat off the bone, then return the shredded ham to the soup.
- Final touches: Taste and adjust seasoning as needed, adding salt if necessary. Remove the bay leaves before serving.
Ingredient Insights
Understanding the key ingredients is crucial to appreciating the depth of flavors in this soup.
- 16-Bean Mix: The variety of beans in this mix provides a dynamic texture to the soup. Each bean absorbs the broth differently, creating pockets of creaminess and bite. Plus, beans are packed with plant-based protein and fiber, making this soup a filling, nutritious option.
- Ham Hock or Bone: This is the star of the show. The ham hock infuses the broth with its rich, smoky flavor. The meat itself, once tenderized, adds chunks of savory goodness that are just the right complement to the beans.
- Dried Herbs (Thyme & Rosemary): These classic herbs provide an earthy, aromatic base that balances the richness of the ham and the beans. The combination of rosemary’s piney flavor and thyme’s subtle floral notes elevate the overall taste.
Expert Tips
- Soaking the Beans: Some recipes call for soaking dried beans overnight, but this recipe skips that step. However, if you prefer to soak your beans beforehand, you can soak them in cold water for 8-12 hours and then drain them before adding them to the pot. Soaking helps the beans cook faster and may reduce some of the digestive effects beans can sometimes cause.
- Use Low-Sodium Broth: Since you’re adding ham to the soup, you may find that the dish naturally becomes salty. Opt for low-sodium chicken broth to control the salt levels. You can always add more salt at the end, but you can’t take it out once it’s in.
- Add More Vegetables: For extra nutrition, you can toss in some greens (like spinach or kale) during the last 15 minutes of cooking. It adds color, texture, and more vitamins.
- Smoked Ham Hock vs Regular Ham: If you want an even more intense smoky flavor, opt for a smoked ham hock. If you don’t have one, regular ham will still work, but you may want to add a bit more smoked paprika for that depth of flavor.
Recipe Variations
- Vegetarian Option: Omit the ham and use vegetable broth instead of chicken broth. You can add a smoky flavor by using smoked paprika and a dash of liquid smoke or a few dried mushrooms for depth.
- Spicy Twist: Add a diced jalapeño or a teaspoon of crushed red pepper flakes for a bit of heat. This will add a spicy kick that pairs nicely with the earthiness of the beans and the richness of the ham.
- Creamy Texture: For a creamier version of this soup, blend a portion of the beans with some broth until smooth, then return the mixture to the pot. This adds a velvety texture to the soup while maintaining the rustic feel.
- Slow Cooker Option: You can adapt this recipe for a slow cooker. Add all ingredients (except for the ham, which should be added later) to your slow cooker and cook on low for 7-8 hours. Once the beans are tender, add in the ham and let it warm through for the last 30 minutes.
Final Words
16 Bean Ham Soup isn’t just any soup-it’s a full meal in a bowl. It’s a comforting, satisfying dish that can be enjoyed on a cold day, served with crusty bread, or eaten as a hearty lunch. It’s versatile, customizable, and incredibly easy to make. Best of all, it keeps well in the fridge for several days and even tastes better the next day as the flavors continue to meld together.