HURST 15 BEAN SOUP

Hurst 15 Bean Soup is a hearty and nutritious dish that combines a variety of beans into a flavorful meal. This bean & ham soup recipe not only offers comfort but also packs a punch with its high protein and fiber content, making it an excellent choice for those seeking a filling and healthy option.

Prep Time15

Cook Time1 30

Soaking beans8

Total Time9 45

Course: dinner, Main Course, Main Dish, Soup

Cuisine: American

Keyword: HURST 15 BEAN SOUP

Servings: servings

Calories: 169kcal

Author: Jessica & Nellie

Ingredients

20 oz bag of Hurst HamBeens Cajun 15 Bean Soup Blend + cajun seasoning packet
2 TBSP 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 tsp freshly cracked black pepper
4 fresh thyme sprigs
2 dried bay leaves
2 TBSP soy sauce
14.5 oz can diced tomatoes

Instructions

Soak Beans: Take the Cajun seasoning packet out of the bag of beans and set it aside for later. 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.
Sauté Veggies: Place a large, heavy-bottomed pot on the stove over medium-high heat and add in the olive oil.
Dice 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. Add in the minced garlic and stir for another minute or until fragrant.
Assemble soup: Add in the chicken broth and the leftover ham (chopped into bite sized chunks) into the pot with the veggies. 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: 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.

Notes

This ham and soup will stay good for 3-4 days in an airtight container stored in your fridge.

You can store your soup in the freezer as well. Store it either in a large airtight container, or in smaller individual containers. Thaw either in the microwave or on the stovetop over medium heat.

Nutrition