15 Bean Ham Soup

15 Bean Ham Soup, is full of protein and flavor.   Serve as a side or main dish.                           

Easy to make with simple ingredients.                                                                                                                                                                                    

KEY INGREDIENT 

The key ingredient is a package of 15 Bean Soup (dry beans).

In most grocery stores, dry beans are on the same aisle as rice and grains. 

SOAK OVERNIGHT

Soak overnight to remove gas and to shorten cooking time. 

After soaking beans overnight, they will become very soft and

tender while simmering.   

HOW TO MAKE FIRM BEANS

Soak in water 4 hours before boiling.  They will get soft quickly.  Watch carefully to obtain desired “firmness.” 

SERVING SUGGESTION

Serve a bowl of soup in the center of a Cornbread Bundt Cake  to make a lovely presentation on the dinner table.    Also makes a creative “savory” birthday gift.

ENJOY!

This savory soup pairs well with crusty Homemade Self-Rising Cornbread.

EDITOR’S NOTE (October 2, 2018):  Added new photos. Updated recipe’s instructions (Step #6).  

 

SPONSORED:  Complimentary beans provided by Hurst Beans.  Dutch oven in which they were boiled provided by Lodge Manufacturing. 

I have not been paid money to endorse the products.  Delighted to share what I used to make this

delicious dish.

 

 

A popular online nutritional calculator is myfitnesspal.com. 

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15 Bean Ham Soup

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A delicious hearty soup seasoned with chunks of ham. Superb with hot crusty cornbread. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Print Recipe

Prep Time 8 hours hrs

Cook Time 45 minutes mins

Total Time 8 hours hrs 45 minutes mins

Servings: 12 servings

Course: Main Dish, Side Dish

Cuisine: American

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 package (20 ounces) 15 Bean Soup Hurst's Ham Beens Brand
• water for soaking and boiling
• 6-8 pieces chopped ham, rinsed
• salt to taste
• ham seasoning Packaged with dry beans.

Method

 

1. Spread beans out on a large plate or other surface. Remove/discard debris.
2. Pour beans into a colander. Rinse thoroughly.
3. Pour rinsed beans into a large lidded container. Cover with water. Top with lid. Place in fridge. Soak 4-8 hours for tender/firm beans. Soak overnight for very soft beans. Soaking removes unpleasant gas.
4. Drain soak water. Rinse thoroughly.
5. Place beans in large saucepan or dutch oven. Add chopped ham pieces. Cover with water.
6. Simmer over low-medium heat WITHOUT LID. Watch closely. Foam will form minutes after simmering. Skim off. If not removed, foam will "disappear" in beans. See cooking notes for more info.
7. Cover with lid. Simmer over low-medium heat until desired tenderness. Lightly stir to prevent breakage. Add more water if necessary to reach desired tenderness.
   
8. After reaching desired tenderness, turn off heat. Season with salt as preferred. Add a little ham seasoning (packaged in bag of dry beans). Stir lightly. Cool and taste a sample. Add more ham seasoning if desired.
9. Serve hot. Excellent with crusty cornbread.

Notes

 

Shortly after beans start boiling, white foam will form on top.  This is phytic acid, a toxin that irritates the stomach in most people.  I always skim off.

How to Cook Dried Beans is an informative article from Bon Appetit.

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