16 Bean Soup

16 Bean Soup Recipe

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Megan Stewart


I remember when we first starting making this, there wasn't a bean combination in the supermarket of dried beans. Now that there is, you could easily make this with the mix. You can add more ham, omit the lemon juice, make this your own any way you want. I like more ham and add more onions personally. This is a good hearty soup and especially with some crusty bread or corn bread!


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Stove Top


  • 8 oz
    combination of beans (see below in directions)
  • 1 1/2 qt
  • 1 tsp
  • 1
    ham hock
  • 1/2 tsp
    chili powder
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped celery
  • 1 small
    can chopped tomatoes
  • 1 Tbsp
    lemon juice

How to Make 16 Bean Soup


  1. The combination of beans can include any of the following: pinto, small red, pink, red kidney, great northern, lima, baby lima, lentils, blackeyed peas, white, black, whole green peas, yellow and green split peas, pearly barley or garbanzo beans. Whatever you prefer.
  2. Wash and sort beans. Place all but tomato and lemon in pan. Boil 2 min. Cover and remove from heat. Let stand 1 hour, then bring to boil again. Simmer until tender, adding hot water as necessary. Remove meat from ham hock. Add tomato, lemon and meat back to soup. Simmer 30 min.

Printable Recipe Card

About 16 Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American

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