Hurst 15 bean soup is a comforting bowl of delicious flavors and loads of protein in every bowl. This bean and ham soup recipe is perfect for after the holidays when you have left over ham to use up, it makes a wonderful meal on a cold winter day.
The smell alone of this hambeens 15 bean soup will have you craving a bite, it will fill your home with wonderful and savory aromas. Making this 15 bean soup recipe is simple, it is an inexpensive meal and a great way to use left over meat.
15 Bean Soup with Ham
One of our favorite things to do with leftover holiday hams is to turn that meat into soup (amongst other recipes like HAM & CHEESE BREAKFAST CASSEROLE). Hams are often pretty large so even with all of us eating, there are plenty of leftovers for meals, making it one of our favorite ways to stretch the budget and really get our monies worth. This soup is loaded with hearty beans, flavorful meat, and healthy veggies like carrots, onions, tomatoes, and celery. There are also plenty of seasonings and spices too, so this soup is very well rounded. Don’t be surprised if you go back for a second or third bowl full!
Why we think you will love this tasty soup recipe
You were needed more convincing to give this ham and bean soup recipe a try, here are our top reasons why we love it and think you will too.
- It’s easy to make. While there is some prep work involved, this soup is really more of a simmering soup. Meaning that you can relax as it cooks, and come back to a meal that is ready to eat.
- It goes well with just about anything. We like to serve this soup with some hard crusty bread like EASY NO KNEAD ARTISAN BREAD, but you could serve it with some sliced French bread or cornbread if desired!
- Even the leftovers taste great! How many times can you say that about a recipe? This soup gets even better as the flavors have longer to meld together. Eating leftovers for lunch the next day is always a welcomed treat.
15 Beans Soup Ingredients
Beans: You will need 1 package of Hurst HamBeens Cajun 15 Bean Soup Blend plus the Cajun seasoning packet. If you haven’t heard of this blend, check out this link.
Oil: Use 2 tablespoons of olive oil to cook the veggies.
Onion: You will need 1 diced onion. You can use a white or yellow onion, depending on what you have on hand or what you prefer.
Carrots: You will want 3 large carrots that have been peeled and diced or sliced.
Celery: 3 stalks of diced celery will add some freshness to the soup.
Garlic: Use 4 cloves of minced garlic for added flavor.
Chicken broth: The base of the soup is 6 cups of reduced-sodium chicken broth.
Ham: You will need 1 ½ to 2 cups of leftover ham that has been cut into small cubes or shredded. Hambone, leftover ham, ham steaks, and andouille sausage all work well in this recipe.
Pepper: Season the soup nicely with 1 teaspoon of freshly cracked black pepper.
Thyme: Add in 4 sprigs of fresh thyme. Don’t have fresh thyme on hand? No problem, you can use 1 teaspoon of dried thyme.
Bay leaves: To flavor the soup, you will need 2 dried bay leaves.
Soy sauce: Add in 2 tablespoons of soy sauce for a depth of flavor. Note that you can omit the soy sauce if your ham is very salty.
Tomatoes: Giving this soup more color and veggies, use 1 14.5-ounce sized can of diced tomatoes.
How to Make Hurst 15 Bean Soup
Soak Beans
Start by taking the Cajun seasoning packet out of the bag of beans and set it aside for later.
Then, pour the beans into a large bowl and add in enough water to cover the beans. Allow them to soak for 8 hours or overnight.
When you are ready to make the soup, drain the beans and set them aside until they are ready to be used.
Saute Veggies
Place a large, heavy-bottomed pot on the stove over medium-high heat and once it’s warmed, add in the olive oil.
Next, cut up and chop the onions, carrots, and celery into bite sized pieces. Transfer the vegetables to the pot and sauté them for 6-8 minutes or until they are beginning to soften.
After that, add in the minced garlic and stir for another minute or until fragrant.
Assemble soup
Then, add in the chicken broth and the leftover ham (chopped into bite sized chunks) into the pot with the veggies.
Also, add the black pepper, drained beans, thyme sprigs, bay leaves, soy sauce, Cajun seasoning packet, and diced tomatoes.
Stir all the ingredients together and bring the mixture to a boil.
Proceed to reduce the heat and allow the soup to simmer for 1 ½ hours or until the beans are soft.
Be sure to remove and discard the bay leaf and thyme sprigs from the soup, those are intended for flavor only and not to be consumed.
Serve
Serve your warm soup in a single serving bowl, with a side of cornbread or sliced bread with butter and enjoy!
Crockpot Instructions
If you want to make this soup in the crockpot, that is a great idea too! Start by soaking the beans overnight per the instruction above. Once you are ready to make the soup, add all of the ingredients into your crockpot. Cook on low for 8-10 hours or on high for 6 hours. This is a great option for a busy weeknight meal, you can get it started in the morning and come home to a delicious meal later on.
HURST 15 BEAN SOUP
Ingredients
- 1 package Hurst HamBeens Cajun 15 Bean Soup Blend + cajun seasoning packet
- 2 tablespoons olive oil
- 1 white or yellow onion diced
- 3 carrots peeled and diced sliced
- 3 celery stalks diced
- 4 cloves garlic minced
- 6 cups reduced-sodium chicken broth
- 1 ½ – 2 cups leftover ham cubed or shredded
- 1 teaspoon freshly cracked black pepper
- 4 fresh thyme sprigs
- 2 dried bay leaves
- 2 tablespoons soy sauce
- 1 14.5 oz diced tomatoes 1 can
Instructions
- Soak Beans: Start by taking the Cajun seasoning packet out of the bag of beans and set it aside for later. Then, pour the beans into a large bowl and add in enough water to cover the beans. Allow them to soak for 8 hours or overnight. When you are ready to make the soup, drain the beans and set them aside until they are ready to be used.
- Saute Veggies: Place a large, heavy-bottomed pot on the stove over medium-high heat and once it's warmed, add in the olive oil.
- Next, cut up and chop the onions, carrots, and celery into bite sized pieces. Transfer the vegetables to the pot and sauté them for 6-8 minutes or until they are beginning to soften. After that, add in the minced garlic and stir for another minute or until fragrant.
- Assemble soup: Then, add in the chicken broth and the leftover ham (chopped into bite sized chunks) into the pot with the veggies. Also, add the black pepper, drained beans, thyme sprigs, bay leaves, soy sauce, Cajun seasoning packet, and diced tomatoes.
- Stir all the ingredients together and bring the mixture to a boil. Proceed to reduce the heat and allow the soup to simmer for 1 ½ hours or until the beans are soft. Be sure to remove and discard the bay leaf and thyme sprigs from the soup, those are intended for flavor only and not to be consumed.
- Serve: Serve your warm soup in a single serving bowl, with a side of cornbread or sliced bread with butter and enjoy!
- Crockpot Instructions: If you want to make this soup in the crockpot, that is a great idea too! Start by soaking the beans overnight per the instruction above. Once you are ready to make the soup, add all of the ingredients into your crockpot. Cook on low for 8-10 hours or on high for 6hours. This is a great option for a busy weeknight meal, you can get it started in the morning and come home to a delicious meal later on.
Notes
Nutrition
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Can I freeze ham bean soup?
This soup freezes beautifully. Once the soup is at room temperature, pour it into a freezer-safe container and store it in the freezer for up to 3 months. Once you’re ready to eat it, let the soup thaw in the fridge overnight and heat in a saucepan on the stove or in a bowl in the microwave until hot.
What are the beans in the 15-bean package?
According to the Hurst Beans website, the package contains 15 of these bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black bean.
Why do I need to soak the beans?
It is an optional step, but it will speed up the cooking time and break down some of the complex sugars in the beans. If you decide to make this in the crockpot instead of on the stove, you can skip the soaking process as they will cook for 8 hours in the crockpot.
It’s soup and stew season. Try more soup recipes here:
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- OLIVE GARDEN CHICKEN GNOCCHI SOUP
- THREE CHEESE SOUP
- TORTILLA SOUP WITH BLACK BEANS
- CHICKEN ALFREDO SOUP
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- COPYCAT CHICK-FIL-A CHICKEN TORTILLA SOUP
- EASY PUMPKIN SOUP
- PASTA FAGIOLI RECIPE
- LASAGNA SOUP
- SLOW COOKER FRENCH ONION SOUP
- CHEESY BROCCOLI POTATO SOUP
Hurst 15 bean soup is a sensational dish with amazing flavors & packed with fiber and protein. This bean and ham soup recipe is perfect for leftover ham & makes a lovely meal on a cold winter’s day.
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