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15 Bean Soup Recipe

15 Bean Soup

Wholesome Cove
This 15 bean soup recipe turns one 20-ounce bag of mixed dried beans and a smoked ham hock into 10 generous servings of thick, savory soup where lentils and split peas melt into the broth while lima, kidney, and garbanzo beans keep their shape.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Soup
Cuisine American
Servings 10 servings
Calories 250 kcal

Equipment

  • 6-quart (5.7 L) or larger Dutch oven or heavy soup pot with tight lid - A heavy pot spreads heat evenly and prevents scorching during the long simmer
  • Large bowl or second pot - For soaking the beans overnight
  • Colander - For draining and rinsing the soaked beans
  • Chef's knife and cutting board - For the onion and ham
  • Long-handled wooden spoon - For scraping the bottom of the pot
  • Ladle - For serving
  • Tongs - For lifting the ham hock out of the pot
  • Measuring cups and measuring spoons
  • Citrus juicer - To get every drop from the lemon
  • Can opener - For the tomatoes
  • Airtight food storage containers - For leftovers

Ingredients
  

  • 1 package 15 bean soup mix with seasoning packet - 20 ounces / 567 g; beans rinsed and soaked in cold water for at least 8 hours or overnight, then drained; set seasoning packet aside
  • 4 cups water - 950 ml
  • 4 cups low-sodium chicken broth - 950 ml
  • 1 smoked ham hock - about 1 pound / 450 g
  • 1 cup diced cooked ham - 150 g
  • 1 large yellow onion - about 1½ cups / 225 g, diced
  • 2 cloves garlic - about 2 teaspoons, minced
  • 1 can diced tomatoes - 15 ounces / 425 g, with juice
  • 1 teaspoon chili powder
  • 1 lemon - juice of 1 lemon, about 3 tablespoons / 45 ml
  • salt and freshly ground black pepper - to taste

Instructions
 

  • Confirm the beans soaked in cold water for at least 8 hours or overnight until plump and roughly doubled in size. Pour into a colander, discard the soaking water, rinse under cool running water, and pick out any shriveled beans or stones. Set the seasoning packet aside.
  • Pour 4 cups water and 4 cups low-sodium chicken broth into a 6-quart or larger pot and add the smoked ham hock. Bring to a boil over high heat, about 10 minutes, then reduce to low, cover, and simmer for 1 hour.
  • Stir the drained beans, diced onion, and minced garlic into the pot. Return to a gentle simmer, cover, and cook 1½ to 2 hours, stirring every 20 to 30 minutes and scraping the bottom. Add ½ cup hot water if the liquid drops below the beans. Do not add tomatoes or lemon yet.
  • Use tongs to lift the ham hock onto a cutting board and cool about 5 minutes. Pull the meat away from the bone, discard the skin, fat, and bone, and shred the meat into bite-size pieces with two forks. Return the shredded meat to the pot and stir.
  • Stir in the diced tomatoes with their juice, the chili powder, the lemon juice, and 1 cup diced ham. Leave the pot uncovered and simmer 30 minutes, stirring occasionally, until the soup thickens. Add ½ cup hot water if it becomes too thick.
  • Stir in the seasoning packet and simmer 1 more minute. Taste before adding salt, then season with salt and freshly ground black pepper as needed. Remove from the heat, rest 10 minutes, and ladle into bowls with your favorite toppings.

Notes

  • Soak the beans: Soaking shortens the simmer time and removes some of the sugars that cause gas. Always drain the soaking water and cook in fresh liquid.
  • Add acid last: Wait until the beans are fully tender before adding tomatoes or lemon juice, because acid keeps the bean skins from softening.
  • Quick soak shortcut: Cover the beans with about three times their volume in water, boil for 2 minutes, then remove from the heat and let stand for 1 hour. Drain and continue with step 2.
  • Use a ham hock for the base: A smoked ham hock gives a silkier broth than diced ham alone because the skin and bone release collagen into the liquid; the diced ham added at the end supplies tender bites.
  • Keep the simmer gentle: A hard boil splits the skins and turns the smaller beans to paste before the larger ones soften. Small, lazy bubbles are the goal.
  • Know how the beans behave: Lentils and split peas break down first and thicken the broth, while kidney, lima, and garbanzo beans hold their shape much longer.
  • Taste before salting: The seasoning packet, ham hock, and diced ham all contain salt, so low-sodium broth gives you room to adjust at the end.
  • Check your water and your beans: Hard water and very old dried beans can both stop beans from softening; bottled spring water and a fresh bag usually solve the problem.
  • Storage: Cool the soup for no more than 2 hours, then refrigerate in airtight containers for 3 to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and add a splash of broth when reheating.
  • Adjust the thickness: For a thinner soup, stir in extra low-sodium chicken broth ½ cup at a time; for a thicker soup, mash 1 cup of beans against the side of the pot or simmer uncovered a little longer.

Nutrition

Serving: 1BowlCalories: 250kcalCarbohydrates: 36gProtein: 17gFat: 4gSaturated Fat: 1.5gCholesterol: 25mgSodium: 600mgPotassium: 800mgFiber: 11gSugar: 4gCalcium: 10mgIron: 22mg
Keyword 15 bean soup, easy bean soup recipe, ham and bean soup, ham hock soup, stovetop bean soup
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