15 Bean Soup With Ham

15 bean soup with ham
15 bean soup with ham

15 Bean Soup with Ham and Vegetables

A hearty, stick-to-your-ribs kind of soup, 15 Bean Soup with Ham is loaded with heart-healthy beans, fresh onions, diced tomatoes, celery, carrots, and plenty of spices. This soup is not only delicious but also freezes beautifully, making it a convenient and satisfying meal option anytime.

Overview of Ingredients:

  • 15 bean mixture, soaked overnight
  • Red lentils
  • Ham bone, smoked sausage, diced ham, or ham hocks
  • Diced ham
  • Onion
  • Canned fire-roasted diced tomatoes
  • Chili powder
  • Juice of 1 lemon
  • Garlic
  • Carrots
  • Chicken broth or vegetable stock
  • Fresh ground black pepper
  • Fresh thyme sprigs

This Soup Will Be Great Even Without a Ham Bone

If you don’t have a leftover ham bone, don’t worry! You can still enjoy the rich flavor of this soup by using plenty of ham. Simply add extra diced ham to enhance the taste. When cooked for a few hours, the ham will become tender and flavorful, enhancing the overall taste of the soup.

If you can’t find a ham bone, you can substitute it with smoked sausage or ham hocks, which are available at well-stocked grocery stores or butchers. While ham hocks have a slightly different flavor profile than ham bones, they can be used in a similar way to enhance the taste of the soup.

Variety of Beans

While classic ham bone soup is traditionally made with navy beans, this recipe uses a 15-bean mixture for added variety and flavor. These bean soup mixes can be found in the dried bean section of your local grocery store. Popular varieties include pintos, baby limas, large lima beans, garbanzo beans, white kidney beans, and black beans. A well-known brand like Hurst’s HamBeens is a reliable option for achieving delicious results.

Cooking Instructions:

  1. Soak the beans overnight: Place the beans in a soup pot and cover them with clean, cool water by 3 to 4 inches. Cover the pot and let the beans soak overnight or for at least 8 hours.

  2. Cook the beans with the ham bone: Drain the soaked beans and rinse them under cool water. Return the beans to the large soup pot, add the lentils, and pour in enough water to cover the beans by at least 2 inches. Add the ham bone and bring the soup to a boil. Skim off any foam that forms on top of the soup and reduce the heat to low. Simmer the soup uncovered for two hours.

  3. Remove the ham bone and add the vegetables: Add the onions, tomatoes, chili powder, lemon juice, garlic, celery, carrots, broth, thyme, pepper, and any additional diced ham. Simmer for another 30 minutes until the vegetables are crisp-tender. While the vegetables are cooking, remove any meat from the ham bone, return the ham to the pot, and discard the bone.

  4. Serve: Taste the soup and adjust the seasoning if needed. You can also add hot sauce to individual bowls for an extra kick.


Is it possible to freeze this soup?

Yes, this soup freezes beautifully and can last for up to 6 months in the freezer. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and gently warm it on the stovetop. There’s no need to boil the soup again.

Can I make this soup in a slow cooker?

Absolutely! This soup works well in a slow cooker. Set it to low heat and avoid cooking it for too long, as this can result in the beans becoming mushy. Approximately 4 hours on low heat should be sufficient to cook the beans and ham bone.


15 Bean Soup with Ham is a hearty and flavorful soup that is perfect for colder days or anytime you crave a comforting meal. This recipe showcases the versatility of beans, the rich flavor of ham, and the vibrant combination of vegetables and spices. Whether you have a leftover ham bone or prefer to use additional diced ham, this soup delivers a satisfying and wholesome dining experience.

For more delicious recipes, culinary insights, and inspiration, visit Takeout Food – your ultimate destination for culinary exploration.

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