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15 Bean Soup with ham in white bowl
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15 Bean Soup with Ham

This hearty soup is a great recipe with amazing flavor!
Course Soups &amp, Stews
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Optional - soaking beans overnight 8 hours
Total Time 9 hours 50 minutes
Servings 8 servings
Calories 380kcal
Author Deb Clark

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
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 10-12 cups water
  • 1 teaspoon salt

Instructions

  • Pick through the beans well checking for small rocks and/or dirt clods. Rinse the beans in cold water. Soak them in water overnight. In the morning when you are ready to cook them, drain and rinse them with cold water until the water runs clear. Set aside.
  • Chop the carrots, onion, celery and spinach. Leave the tomatoes whole.
  • Heat olive oil in a heavy bottom stockpot 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.
  • Add the bay leaf, ham, hambone, beans and fresh 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 ½ hours. Add additional water if needed.
  • When the beans are soft, remove bay leaf and discard. Remove the hambone. Allow it to cool long enough to remove the meat. Add the meat back into the soup, plus one cup diced ham.
  • Now is the time to add the salt. Taste and adjust the seasonings. It may take about a teaspoon of salt.
  • Optional - add a squeeze of fresh lemon and a handful of minced parsley at the end to brighten the flavors of the soup.

Notes

The package of dried beans may contain a "Ham Flavored Packet" - discard it. It's filled with sodium. Just toss it and flavor the soup as directed above. 
Why wait until the end to add the salt? Adding salt at the beginning of the cooking process toughens the beans. Plus the hamhock is plenty salty. Wait until the beans are soft. Taste and adjust seasonings as needed at the end.

Instant Pot Directions:

  1. Rinse the beans well, soaking overnight is not necessary.
  2. Turn pressure cooker to saute. Add olive oil and vegetables. Saute until tender, about 3-4 minutes.
  3. Add the remaining ingredients. Do not overfill the pressure cooker.
  4. Place the lid on, seal and cook on high pressure for 60 minutes. Quick-release pressure at the end.
  5. Open the lid and remove ham bone, pick off the meat.
  6. Return the meat to the Instant Pot. Stir and serve.

Crock Pot Directions:

  1. Rinse the beans. Drain and pour them in a slow cooker with water, prepared vegetables and ham.
  2. Stir to combine. Set crockpot on low and cook for 8-10 hours then check to make sure beans are tender.
  3. When the beans are tender, remove the hambone, pick the meat off the bone, returning it to the pot.

Nutrition

Calories: 380kcal | Carbohydrates: 24g | Protein: 10g | Fat: 1g | Cholesterol: 7mg | Sodium: 520mg | Potassium: 499mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3190IU | Vitamin C: 8.7mg | Calcium: 68mg | Iron: 2.1mg