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Easy Traditional 15 Bean Soup with Ham Recipe
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Easy Traditional 15 Bean Soup with Ham Recipe

This Easy Traditional 15 Bean Soup with Ham Recipe is a hearty bowl of comfort food perfect for a cool winter's evening. Loaded with flavor, this stick to your ribs bean soup can be made with ham hocks, or is a great way to use up that leftover holiday ham bone!
Cook Time2 hours
Bean Soaking (overnight)8 hours
Course: Dinner, Soup
Keyword: soup
Servings: 8

Equipment

  • large stockpot or dutch oven

Ingredients

  • 2 tablespoon butter (or bacon grease)
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 3 ribs celery, diced 
  • 4 cloves garlic, minced 
  • salt and pepper, to taste 
  • 1 smoked ham hock (or a leftover ham bone with meat on it, or bone-in ham steak)
  • 32 oz low sodium chicken stock, or chicken broth
  • 4 cups water
  • 1 20 oz bag 15 bean soup mix, (plus seasoning packet- reserve for end) (see note below for soaking instructions)
  • 1 14.5 oz can fire roasted diced tomatoes 
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika 
  • 1 tablespoon apple cider vinegar  (preferably organic)

Instructions

  • 1. Add butter or bacon grease to a large dutch oven or stockpot, and heat over medium heat.
    2. Add onion, carrots, celery and garlic, and stir to combine. Season with salt and pepper to taste, and cook 5 minutes, stirring occasionally, until slightly softened.
    3. If using ham hock, add it and stock and water to a stockpot or dutch oven, and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 1 hour. If using leftover ham bone or ham steak, skip to step 4 and add leftover ham bone along with beans. (Note: Ham hocks take longer to become tender, so a longer cooking time is recommended - there is no need for extra simmering time for a leftover ham bone).
    4. Add drained soaked beans and cover.
    5. Cover and cook 1 to 1.5 hours, until, beans are tender.
    6. Stir in tomatoes, garlic powder, chili powder and apple cider vinegar, and stir. Cover and cook 30 minutes more.
    7. Remove ham bone or hock, and shred and meat and add back to soup, if desired.
    8. Add reserved seasoning packet from 15 bean soup mix, and stir well. Simmer 5 minutes more, and serve.
    Note: Soaking the Dried Beans
    To soak the beans, first sort them for any debris or pebbles, then add to a large bowl and cover with water. To soak, you can cover the bowl and leave on the counter overnight, or transfer to the refrigerator.
    When ready to make the soup, drain the beans well before adding to the pot.
    Note: If using ham hock, add 1 hour of simmer time to recipe, as instructed above.
    CROCKPOT:
    1. Add butter or bacon grease to a large frying pan or skillet and heat over medium heat.
    2. Add onion, carrots, celery and garlic, and stir to combine. Season with salt and pepper to taste, and cook 5 minutes, stirring occasionally, until slightly softened. Add garlic, chili powder and smoked paprika, and cook 30 seconds. Remove to Crockpot.
    3. Add drained rinsed beans and remaining ingredients (cut water to 2 cups rather than 4 cups) to the crockpot, and cook on low for 8 hours, covered.
    4. Remove ham bone or hock, and shred and meat and add back to soup, if desired.
    8. Add reserved seasoning packet from 15 bean soup mix, and stir well.