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Traditional 15 BEAN SOUP (stove top)

5.0 out of 5 (2 reviews)

Recipe By

Spend with Pennies

Easy to make, this 15 BEAN SOUP recipe is full of goodness with a beautiful blend of beans, ham, and a handful of flavorful veggies simmered in broth. Nothing takes the chill off better than a homemade bean soup recipe simmering on the stovetop! Original recipe from Spend with Pennies!

Prep Time

10 minutes

Cook Time

2 hours

Servings

10

Ingredients

1 package HamBeens® 15 BEAN SOUP® with seasoning packet

4 cups water

4 cups low sodium chicken broth

1 smoked ham hock or leftover ham or smoked sausage

1 onion diced

2 cloves garlic minced

15 ounces diced tomatoes with juice

1 teaspoon chili powder

1 tablespoon lemon juice

Traditional 15 BEAN SOUP (stove top)

Easy to make, this 15 BEAN SOUP recipe is full of goodness with a beautiful blend of beans, ham, and a handful of flavorful veggies simmered in broth. Nothing takes the chill off better than a homemade bean soup recipe simmering on the stovetop! Original recipe from Spend with Pennies!

Ingredients

  • 1 package HamBeens® 15 BEAN SOUP® with seasoning packet

  • 4 cups water

  • 4 cups low sodium chicken broth

  • 1 smoked ham hock or leftover ham or smoked sausage

  • 1 onion diced

  • 2 cloves garlic minced

  • 15 ounces diced tomatoes with juice

  • 1 teaspoon chili powder

  • 1 tablespoon lemon juice

Cooking Directions

  1. Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.

  2. Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.

  3. Add water and broth to a large pot.

  4. If using smoked ham hock, add with the water and broth to a large pot. Bring to a boil, reduce heat to a simmer, and cover. Cook 1 hour. (Note: if using ham bone, leftover ham or smoked sausage, it can be added along the beans in the step below and does not need to pre-cook.)

  5. Add, onion, garlic, and drained beans and reduce heat to a simmer, and cover. Cook 1 ½ to 2 hours or until beans are tender.

  6. Stir in tomatoes, chili powder, and lemon juice. Simmer uncovered for an additional 30 minutes or until thickened.

  7. Stir in the seasoning packet from the beans and season with salt & pepper to taste. Simmer 1 minute more.

Tips

  • Soaking beans before cooking decreases cooking time and can remove some of the complex sugars, making them more digestible. Be sure to discard the soaking liquid and use fresh water for cooking.
  • Soaking is optional. If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender).
  • This soup is thick and hearty, for a thinner soup, add more broth.
  • IMPORTANT: Add the tomatoes and lemon juice only when the beans are tender. Adding acidic ingredients to the beans before they are tender will keep them from softening like they should.
  • Serve with a slice of cornbread on the side.

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Reviews

Lisa

★★★★★

This is a good hardy recipe. Perfect for those cool evenings when you want to relax with some comfort food. I like to add ham/ham hocks, carrots, and lightly sautéed celery to this recipe. Just remember to hold off on adding the tomatoes and lemon juice because if you add them too soon the beans will have a firm chewy texture and you don't want that.

Monica

★★★★★

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