bean soup
This is a really savory and exciting tasting bean soup which will have them coming back for refills!
Blue Ribbon Recipe
Super easy to make, this 15 bean soup is the perfect recipe to use leftover ham and ham bone. Full of different textures and flavors, we love the combination of beans. The ham bone gives this soup tons of flavor and the meat becomes tender. A comforting soup on a cold day.
prep time
20 Min
cook time
3 Hr
method
---
yield
many
Ingredients
- 1 package 15 bean mix
- 1 teaspoon salt
- 3 quarts water
- 1/2 - 1 pounds smoked ham (prefer with bone)
- - salt and pepper, to taste
- 1 can Rotel original tomatoes with green chiles (10 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 large onion, chopped
- 1 tablespoon crushed garlic
- - juice of a fresh lemon
How To Make bean soup
-
Step 1Soak beans and salt overnight. -
Step 2In the morning, drain the beans. Add the beans to a large pot along with the ham bone, both cans of tomatoes, one diced onion, crushed garlic, and about 3 quarts of water.
-
Step 3Bring to a boil and bring it down to a medium heat for about 2 1/2 hours.
-
Step 4Remove the ham bone and cut the meat away from the bone.
-
Step 5Add the meat back to the pot and cook for another 30 minutes.
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Step 6*OPTIONAL* Variation to the above recipe as a Mexican Style Bean Soup. When the soup is cooked, remove the ham. Puree soup in a blender or use an electric stirrer in the pot. Season heavily with chili powder and ground cumin. For a little spicier soup, you may add a little red (cayenne) pepper and or Cajun seasoning, to taste. De-bone and chop ham into bite-size pieces. Return the ham to the soup and cook for another 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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