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15 Bean Soup with Ham

The perfect recipe for leftover ham, this comforting and flavorful 15 bean soup with ham is full of hearty vegetables and smoky aromas.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Soaking Beans 8 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 387kcal
Author Liz Della Croce

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 clove garlic
  • salt and pepper to taste
  • 3 medium carrots peeled and diced
  • 2 stalks celery diced
  • 8 cups chicken broth
  • 1 package 15 Bean Soup Hurst's HamBeens, soaked overnight
  • 4 cups cooked ham diced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ½ teaspoon cayenne optional
  • parsley optional garnish
US Measurements - Convert to Metric

Instructions

  • Heat a large soup pot over medium high heat and drizzle with olive oil. Add the onions plus a pinch of salt and pepper and saute until they begin to soften, about 3-4 minutes. Next add the garlic, celery and carrots plus another pinch salt and pepper. Continue sautéing until veggies are soft, another 4-5 minutes.
  • Pour the chicken broth in to the pot and bring to a boil. Next, stir in the 15 Bean Soup (soaked beans and seasoning packet) along with diced ham, thyme, bay and cayenne if using. Stir well then bring to a boil. Reduce heat to low and simmer for 30 minutes or until beans are tender and cooked through. Garnish with fresh parsley to serve.

Notes

While delicious with ham, this soup is also great with smoked sausage, kielbasa, or even chorizo. Freezes well and is great the next day for lunch.  

Nutrition

Serving: 16ounces | Calories: 387kcal | Carbohydrates: 49g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 1679mg | Potassium: 326mg | Fiber: 15g | Sugar: 5g | Vitamin A: 3936IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg