Editor’s Note (October 2, 2018): Added new photos. Updated recipe’s instructions. See step #6.
Once or twice a week since childhood, I have enjoyed a heaping bowl of beans and crusty cornbread. It never gets old and boring. ALWAYS delicious!
TIP #1. Remove gas and shorten cooking time by soaking beans in water before boiling.
TIP #2. Soak overnight if you prefer very soft beans.
TIP #3. For firm beans (soft inside, not crunchy), soak 4 to 8 hours before boiling to desired tenderness.
TIP #4. To make a pretty presentation, serve a bowl of soup in the center of a Cornbread Bundt Cake.   Also makes a creative “savory” birthday gift.
Enjoy the recipe with some crusty Homemade Self-Rising Cornbread!
15 Bean Ham Soup
Ingredients
- 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.
Instructions
- Spread beans out on a large plate or other surface. Remove/discard debris.
- Pour beans into a colander. Rinse thoroughly.
- 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.
- Drain soak water. Rinse thoroughly.
- Place beans in large saucepan or dutch oven. Add chopped ham pieces. Cover with water.
- 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.
- 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.
- 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.
- Serve hot. Excellent with crusty cornbread.