bean soup

★★★★★ 2
a recipe by
Kay Skipper
Brandon, MS

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.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves many
prep time 20 Min
cook time 3 Hr

Ingredients For bean soup

  • 1 pkg
    15 bean mix
  • 1 tsp
  • 3 qt
  • 1/2 - 1 lb
    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 lg
    onion, chopped
  • 1 Tbsp
    crushed garlic
  • juice of a fresh lemon

How To Make bean soup

  • Soaking beans.
    Soak beans and salt overnight.
  • Drained beans in a pot with ham bone, tomatoes, onion, garlic, and water.
    In 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.
  • Boiling the soup.
    Bring to a boil and bring it down to a medium heat for about 2 1/2 hours.
  • Removing ham from the hambone.
    Remove the ham bone and cut the meat away from the bone.
  • Adding ham back to the soup.
    Add the meat back to the pot and cook for another 30 minutes.
  • 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.

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