15 Bean Soup

15 Bean Soup

I made the most wonderful soup using a leftover hambone and a multi-bean soup mix. (You might even have a leftover hambone in the freezer from the holidays??)

For me, a soup like this bring back great memories. A simpler time when as a child my biggest concern was whether or not I would be able to go to my friends house to play! Now as an adult I love this type of soup for other reasons

• easy
• affordable (really just pennies per serving!)
• leftovers freeze great!

So next time you’re wondering what to make for dinner, pick up a  multi bean mix or sometimes it’s called a *15 bean soup mix. This mixture contains all types of dried beans; kidney, white beans, green, yellow and black-eyed peas, lima, pinto, black and lentil beans, the list goes on & on. All kinds of beanie goodness!

15 bean mix

Because there are all types and sizes of beans some cook more quickly then others.  The small beans are done first. They slow disintegrate into the broth while the larger beans continue to cook. This results in a deliciously rich, thick broth. YUM!!

The hambone contributes adding smoky flavor. Cooking the soup will take about an hour and a half. The beans will soften and the meat will fall off the bone, it becomes savory and tender. In addition to the beans and hambone this soup is filled with  carrots, celery, onions, cherry tomatoes and spinach. Lots of veggies, tons of beans with just a little salty, smoky ham from the hambone. 

 15 Bean Soup

I love a soup that’s cooked low and slow on the stove! The spices are simply salt, black pepper, red pepper flakes and Italian Seasoning.

Mmmm…. 15 Bean Soup

15 Bean Soup is really that simple AND it’s simply fabulous! 😀

Smokey and filling this soup is worth it’s weight in gold!

When the beans are completely cooked, add your salt to taste. (If you add salt while the beans are cooking they become tough.  As a result you’ll end up over-salting the soup.)

I love a soup that is simple and delicious! 15 Bean Soup freezes great and is super affordable too. Whether it is cold where you live or a beautiful summer’s day, soup is always good food!  Please try this, you won’t be disappointed!

5 from 1 vote

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15 Bean Soup

15 Bean Soup - Smoky, rich and deliciously flavored this soup has beans, hambone, carrots, celery, onions, cherry tomatoes, spinach and a TON of great flavor!

Course Soups &amp, Stews

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 8 servings

Calories 380 kcal

Author Souper Chef Deb from Bowl Me Over

Ingredients

• 1 cup peeled and chopped carrots about 3 carrots
• 1 cup chopped sweet yellow onion
• 1 cup chopped celery about 2 stalks
• 1 cup whole cherry tomatoes
• 1 cup baby spinach chopped and tightly packed
• 1 20 oz package 15 beans mix or multi beans dry
• 1 cup diced ham plus 1 ham bone or 1 ham hock
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 10-12 cups water
• 1 teaspoon salt

Instructions

1. Pick thru the beans well checking for small rocks and/or dirt clods. Rinse them in cold water and them soak them in water overnight. In the morning when you are ready to cook them, pour thru a colander and rinse them with cold water until the water runs clear. Set aside.
2. Chop the carrots, onion, celery and spinach. Leave the tomatoes whole.
3. Heating 2 tablespoons olive oil in a heavy bottom stock pot over medium heat. When the oil is hot, add the carrots, onion, celery, tomatoes and spinach. Add the pepper, red pepper flakes and Italian seasoning - do not add the salt yet! Sauté for 4-5 minutes until the vegetables begin to soften.
4. Add the ham bone or ham hock, beans and 10-12 cups water. Increase the heat to high and bring it to a boil. Reduce to a medium low and cover leaving a small vent on the pot to allow some steam to escape. Stirring occasionally, cook until the beans are soft, about 1 1/2 hours.

5. When the beans are soft, remove the hambone/ham hock and allow it to cool long enough to remove the meat. Add the meat back into the soup, plus the one cup diced ham. Mix well and simmer to warm thru.

6. Now is the time to add the salt. Taste and adjust the seasonings. It may take about 1 teaspoon of salt. Why wait until the end to add the salt? Because if you add salt in the beginning, the beans will get tough and you'll end up adding lots more salt. Allow the flavors to develop and you'll be so pleased with the finished soup!

Nutrition Facts

15 Bean Soup

Amount Per Serving

Calories 380 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 7mg 2%

Sodium 520mg 22%

Potassium 499mg 14%

Total Carbohydrates 24g 8%

Dietary Fiber 8g 32%

Sugars 2g

Protein 10g 20%

Vitamin A 63.8%

Vitamin C 10.6%

Calcium 6.8%

Iron 11.6%

* Percent Daily Values are based on a 2000 calorie diet.

 *Many packages of dried beans comes with a “Ham Flavored Packet” – Me…I toss that.  It’s filled with sodium and lots of things I can’t pronounce. Not only do I like to know what goes in my food….I want to make it flavorful, not just salty.

Are you a soup lover?

If you are a soup lover then you’ll love these soups too!  Split Pea Soup, always a delicious easy meal! Lemon Chicken Orzo Soup – love the bright flavor the lemon lends to this soup and last… but certainly not least… Butternut Squash Soup – made in the slow cooker, this is an excellent soup which just happens to be vegetarian.  One of my favorites, it’s a delicious easy soup!

15 Bean Soup – Smokey, rich and deliciously flavored this soup has beans, hambone, carrots, celery, onions, cherry tomatoes, spinach and a TON of great flavor!

If you pack up soup to take to work, here are a couple great options to make it easy to travel with your favorite cup of soup!