HURST 15 BEAN 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.

Prep Time15

Cook Time1 30

Soaking beans8

Total Time9 45

Course: Main Dish, Soup

Cuisine: American

Keyword: HURST 15 BEAN SOUP

Servings: servings

Calories: 119kcal

Author: Jessica & Nellie

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

Hurst 15 bean soup is a wonderful and hearty meal to enjoy on a cold winter night. This bean and ham soup recipe is easy to make, you can do it on the stove top or in a crockpot, either way it will be an incredibly delicious meal.

Nutrition