Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Contact
Home
  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact

15 Bean Soup with Ham

  Jump to Recipe |    82 Comments

9.5K shares
  • Share
  • Yum
  • Email

This post may contain affiliate links. Please read my disclosure policy.

15 Bean Soup with Ham

15 Bean Soup with Ham and Vegetables - a hearty, stick-to-your-ribs kind of soup loaded with heart healthy beans, fresh onions, diced tomatoes, celery, carrots and plenty of spices. This soup freezes beautifully! www.savingdessert.com

A hearty, stick-to-your-ribs kind-of soup.

15 Bean Soups with Ham is loaded with heart healthy beans, diced tomatoes, fresh onions, celery and carrots with plenty of spice and flavor.  And, this soup freezes beautifully!

Ham and bean soup has been a staple in our house for all the years we’ve been married. Every time we buy a bone-in ham we make this giant pot of soup. Sometimes I think we look forward to this soup more than the actual ham. It’s that good.

It may look a little overcooked and mushy, but that because I add extra red lentils. The lentils breakdown and give this soup a thick, creamy texture. The vegetables are added at the end so they stay crisp tender.

15 Bean Soup with Ham and Vegetables - a hearty, stick-to-your-ribs kind of soup loaded with heart healthy beans, fresh onions, diced tomatoes, celery, carrots and plenty of spices. This soup freezes beautifully! www.savingdessert.com

Overview of ingredients:

  • 15 bean mixture, soaked overnight
  • red lentils
  • ham bone, smoked sausage, diced ham or ham hocks
  • diced ham
  • onion
  • canned fire roasted diced tomatoes
  • chili powder
  • juice of 1 lemon
  • garlic
  • carrots
  • chicken broth or vegetable stock
  • fresh ground black pepper
  • fresh thyme sprigs

This soup will be great even if you don’t have a ham bone.

If you don’t have a leftover ham bone, no worries. Use plenty of ham and the flavor will be there. When we have a ham for the holidays, we often leave a lot of ham on the bone so our soup will be on the meaty side. Once it’s cooked for a few hours, the ham just falls off the bone.

If you don’t have the ham bone you can purchase smoked sausage or ham hocks from some well stocked grocery stores or butchers. While ham hocks are different than ham bones, you can use them much in the same way.

My mom always made ham bone soup but she only used navy beans. We like the variety of the 14, 15 or even 16 bean soup packages. You can find packages of bean soup mixes in the dried bean section of your local grocery store. But no worries – use a package of navy beans if you can’t find the mix.

Some packages include a great variety of beans like pintos, baby limas or large lima beans, garbanzo, white kidney beans and black beans. We usually purchase a well known variety like the Hurst’s HamBeens brand.

Many 15 bean soup recipe packages include a seasoning packet. This seasoning packet is not used in this soup recipe so it can be discarded or reserved for another use like seasoning a pot of plain beans.

15 Bean Soup with Ham and Vegetables - a hearty, stick-to-your-ribs kind of soup loaded with heart healthy beans, fresh onions, diced tomatoes, celery, carrots and plenty of spices. This soup freezes beautifully! www.savingdessert.com

Overview: how to make 15 Bean Soup

1. Soak the bean overnight

Place the beans in a soup pot and cover with clean cool water by 3 to 4 inches. Cover the pot and soak the beans overnight or at least 8 hours.

2. Cook the beans with the ham bone

Drain the beans in a colander and discard the soaking water. Rinse the beans under cool water and pour them back into the large soup pot along with the lentils. Add enough water to cover the beans by at least 2-inches. Add the jam bone and bring the soup to a boil.

While the soup beans and ham are cooking you’ll need to skim any foam that forms on top and discard. Use a very large serving spoon to make this task fast and easy. Reduce the heat to low and simmer uncovered for two hours.

3. Remove the ham bone and add the vegetables

Add the onions, tomatoes, chili powder, lemon juice, garlic, celery, carrots, broth, thyme, pepper and any additional chopped ham, if using. Simmer another 30 minutes until the vegetables are crisp tender.

While the vegetables are cooking trim any meat from the jam bone. Return the ham to the pot and stir to combine. Discard the ham bone.

4. Serve

Taste the soup to check the seasoning and salt if needed. We also like to add hot sauce to individual bowls of soup.

15 Bean Soup with Ham and Vegetables - a hearty, stick-to-your-ribs kind of soup loaded with heart healthy beans, fresh onions, diced tomatoes, celery, carrots and plenty of spices. This soup freezes beautifully! www.savingdessert.com

Can you freeze this soup?

Yes indeed! This soup freezes beautifully and will last about 6 months in your freezer. When you’re ready to serve thaw overnight in the refrigerator then warm gently on the stove top. There’s no need to boil the soup.

Can you make this soup in the slow cooker?

This soup is great in the slow cooker. Just make sure you set it on low and don’t cook it too long and turn all the beans to mush. You’ll need about 4 hours on low to cook the beans and ham bone.

What to serve with 15 Bean Soup

Finally, this soup is great served with our southern buttermilk cornbread or cornbread muffins, but crackers work well in a pinch too!

Pass a bottle of your favorite hot sauce when serving.

 

Thanks for PINNING!

A bowl of 15 bean soup with ham

5 from 7 votes

15 Bean Soup with Ham

Prep Time: 1 hr
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 30 mins
Yield: 10 servings
Course: Soup
Author: Tricia
PRINT RECIPE
15 Bean Soup with Ham and Vegetables - a hearty, stick-to-your-ribs kind of soup loaded with heart healthy beans, fresh onions, diced tomatoes, celery, carrots and plenty of spices. This soup freezes beautifully!

Ingredients

  • 1 package 15 bean mixture soaked overnight (20 ounce package)
  • 1 cup red lentils
  • 1 ham bone fat removed (feel free to meat on the bone)
  • 1 cup ham cut into cubes (if there is enough ham left on the bone – no need to add additional chopped ham)
  • 1 large onion diced
  • 14.5 ounce can fire roasted diced tomatoes with juice (regular diced tomatoes are fine too)
  • 1 teaspoon chili powder
  • juice of 1 lemon
  • 2 cloves garlic minced
  • 3 stalks celery chopped
  • 1 cup chopped carrots
  • 1 cup chicken or vegetable broth (8oz)
  • 1 teaspoon freshly ground pepper
  • several sprigs of fresh thyme

Instructions

  • Place the package of 15 beans in a large soup pot and cover with clean cool water by 3-4 inches. Cover the pot with a lid and soak the beans overnight or at least 8 hours.
  • Pour the soaked beans in a colander and discard the soaking water. Rinse the beans and place them back in a large soup pot along with the lentils. And add enough clean, cool water to cover the beans and lentils by two inches. Add the ham bone and bring the soup to a boil over medium-high heat.
  • While the soup is cooking, you may need to skim any foam that forms on the top. You can use a very large serving spoon to make this easy. Discard the foam.
  • Reduce the heat to low and simmer, uncovered, for two hours, stirring occasionally.
  • Next, remove the ham bone and set aside to cool.
  • Add the onion, tomatoes, chili powder, lemon juice, garlic, celery, carrots, broth, thyme and pepper (and additional chopped ham if adding). Simmer another 30 minutes until the vegetables are crisp tender.
  • While the vegetables are cooking trim any meat remaining on the ham bone. Return the chopped ham back to the soup and stir to combine. Discard the ham bone.
  • Serve soup with corn muffins, cornbread, or crackers and a dollop of sour cream if desired.

Recipe Notes

  • We don't add salt to this soup as ham typically is salty enough. Better to be on the safe side with this dish.
  • This soup freezes very well.
  • Ham bones become brittle when cooked so they are not suitable for dogs. The bones splinter easily and can damage their mouth and teeth.
  • Preparation time does not include soaking overnight.
  • We discard the ham flavoring package that comes with the beans as the soup is flavored and seasoned with the ham and ham bone
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 235mg | Potassium: 221mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2425IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg

Classic 15 Bean Soup with Ham

If you’re looking for a few more ways to use up leftover holiday ham, don’t miss our Ham and Cheese Breakfast Soufflés.  We also love to stir in leftover ham with our homemade Macaroni and Cheese.

If you have a good bit of ham leftover you must try these Hallelujah Ham Loaves (a/k/a ham and cheese sliders). They are so good and easy to make too!

SaveSave

SaveSave

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Vegetable Soup with Lentils & Seasonal GreensA bowl of Hot and Sour Soup garnished with green onions and cilantroHot and Sour Soup RecipeChasen’s ChiliSalmon Chowder RecipeOverhead view of a bowl of creamy chicken noodle soup with carrots, peas and celery served with crackersCreamy Chicken Noodle Soup

Delicious Dinner Inspiration!

from quick & easy to company worthy

Previous Post: 16 favorite recipes from 2016
Next Post: Buffalo Chicken Roll Up Appetizers

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

82 Comments

  1. Christy says

    March 12, 2022 at 10:59 am

    When you cook this soup, do you add the seasoning that is in the 15 Bean soup bag or leave it out? Thanks!

    reply to this comment >
    • Tricia Buice says

      March 12, 2022 at 1:22 pm

      Great question Christy. I do not use the flavor packet. You can add if you want, but I don’t think it is needed. Thanks!

      reply to this comment >
  2. Liz Berman says

    February 3, 2022 at 4:59 pm

    5 stars
    Really good and the spices are spot on– I cooked it in the Instapot –I put the ham bone in water by itself for 30 minutes. Removed it and cut the meat off, then put in the beans and lentils for 13 minutes. Sauteed the chopped veggies and spices in some oil and stirred that into the soup w/ the ham bits and tomatoes–turned heat up to sautee, cooked uncovered for 10 minutes stirring occasionally. Added lemon juice at the end, also threw in some fresh chopped cilantro.

    reply to this comment >
    • Tricia Buice says

      February 4, 2022 at 8:07 am

      Thanks for the feedback Liz! LOVE that you made this in an instant pot. Bravo!!

      reply to this comment >
  3. Connie says

    January 15, 2022 at 10:08 am

    I am going to try your recipe 15 Bean soup recipe today but I do not have Red Lentils or Lemon and can not go to store to get them because of snow. Will it make a difference with out them ? Also is this a spicy soup

    reply to this comment >
    • Tricia Buice says

      January 15, 2022 at 12:17 pm

      Hi Connie. Great questions! The soup will be fine without the red lentils. You can add a cup or can of extra beans if you want. The red lentils breakdown easily which makes the broth creamier and thicker, or less brothy. But the flavor is fine without. Lemon is nice but also good without. We like to add something acidic so you can try a very small amount of vinegar when serving. Don’t add vinegar while the soup is cooking. And no this is not a spicy soup. You can add some crushed red pepper flakes if you want more zing. Enjoy! (We’re expecting more snow tomorrow and the grocery stores are empty.) Stay safe!

      reply to this comment >
  4. Andrea says

    January 1, 2022 at 7:20 pm

    5 stars
    This is so delicious! I don’t like black eyed peas, but I need some luck, so bean soup has become our New Year’s tradition. (You have to read the ingredients on the bag of beans though.) This is now my favorite recipe for it! The red lentils are genius! I happened to have some in my pantry, split red lentils from Trader Joe’s that I didn’t know how to use. I have often made bean soup with a ham steak, but today, the ham steak was almost the same price as a bone-in ham, so I also now have a fridge full of ham. What a great way to start 2022! Happy New Year!

    reply to this comment >
    • Tricia Buice says

      January 2, 2022 at 8:15 am

      Best wishes to you and yours Andrea! So glad you enjoyed this soup. Red lentils are pretty amazing and add loads of texture and creaminess. Happy New Year!!!

      reply to this comment >
  5. Susie Bartholomew says

    December 28, 2021 at 4:55 pm

    What is the foam and why do I discard it? Making this for the first time tonight

    reply to this comment >
    • Tricia Buice says

      December 29, 2021 at 7:54 am

      Hi Susie. The foam comes from meat proteins and may have a bitter taste. Some believe it is the impurities from the blood. Anyway, it is unsightly, unappealing and should be discarded. This is not the same as fat.

      reply to this comment >
  6. Sharron Cox says

    April 21, 2021 at 12:38 pm

    When I make this soup, I boil the ham bone ahead of time to make a broth. I then cool and skim off any fat and clean off the bone and add to the broth. Then I use the broth instead of water in the recipe. Adds a bit more ham/smokey flavor and the broth can be made ahead of time and frozen if you want.

    reply to this comment >
    • Tricia Buice says

      April 21, 2021 at 3:01 pm

      Great tips Sharron. Perfect make-ahead solution. Thanks so much!

      reply to this comment >
  7. Eve says

    February 17, 2021 at 10:56 am

    5 stars
    I hope to try this; it looks so good!

    The directions are the best I’ve seen; very explicit!
    I so appreciate that as I am one who likes things clearly stated.
    I will save this recipe…..
    Thanks so much!
    Eve

    reply to this comment >
    • Tricia Buice says

      February 17, 2021 at 12:49 pm

      Enjoy!

      reply to this comment >
  8. Cathy says

    January 24, 2021 at 6:33 pm

    Hello! I just recently made this soup for a very large group and tripled the recipe. In so doing, there is an overwhelming sour lemon taste to the soup now. Any ideas what I can add to offset this?

    reply to this comment >
    • Tricia Buice says

      January 25, 2021 at 7:48 am

      Hi Cathy. Not sure why the lemon flavor was so prominent. Perhaps you accidentally added too much? Potatoes are great for helping remove too much salt. Not sure if that would work for lemon. Maybe add a small amount of brown sugar to a bowl of soup and see if that helps? If it does, you can add more to the entire pot. Good luck.

      reply to this comment >
  9. Mary Pedigo says

    August 9, 2020 at 6:58 pm

    5 stars
    How many calories per serving and what amount is a serving for the soup?

    reply to this comment >
    • Tricia Buice says

      August 10, 2020 at 7:40 am

      Hi Mary – sorry I don’t have that information. This soup will vary depending on the size of the ham bone and how much of the ham you add to the soup. Hope you enjoyed it!

      reply to this comment >
    • Cheryl Shepherd says

      August 16, 2020 at 12:17 pm

      What if you don’t have the 8 hours to soak the beans? Can that be cut down in time?

      reply to this comment >
      • Tricia Buice says

        August 16, 2020 at 1:31 pm

        Hi Cheryl – yes you can do a quick soak on the beans. Rinse, cover with water and bring to a boil. Cook for a minute or two, then turn off the stove top. The beans should soften within an hour. Hope this helps!

        reply to this comment >
        • Ed says

          January 8, 2021 at 3:11 pm

          If you have an Instant Pot you can pressure cook the beans for 25 minutes.

          reply to this comment >
          • Tricia Buice says

            January 8, 2021 at 4:44 pm

            Thanks Ed!

          • Ed says

            January 8, 2021 at 6:11 pm

            I actually made this today and found that 25 minutes is too long in a pressure cooker; the mixture of beans and lintels requires less time. I’d suggest reducing the time to 15 – 18 minutes.

  10. Wanda Forcheaux says

    July 13, 2020 at 4:13 pm

    Thanks the SOUP WAS GREAT.it’s been a long time since I have made it have not had it just like your recipe but it was sure good. Will. Fix again

    reply to this comment >
    • Tricia Buice says

      July 14, 2020 at 8:38 am

      Thank you Wanda! So glad you enjoyed this delicious soup. Thanks for trying it and for taking the time to comment!

      reply to this comment >
    • Jennifer says

      January 5, 2021 at 9:00 am

      Making this today…so looking forward to it. Praying for my ham bits not to be overcooked…must make sure I don’t boil them to death ! Lol have a tendency to do an “all in” method and that will do it !
      Wish me luck !

      reply to this comment >
      • Tricia Buice says

        January 5, 2021 at 9:10 am

        Good luck Jennifer! Hope you enjoy this hearty and delicious soup 🙂

        reply to this comment >
  11. anne johnston says

    February 22, 2020 at 4:40 pm

    I MADE THIS IN CROCKPOT TODAY USING SMOKED SAUSAGE SINCE I HAD NO HAM. FOLLOWED THE RECIPE EXACTLY EXCEPT I SAUTEED THE VEGETABLES FIRST. COOKED 4 HRS ON HIGH, ADDING VEGETABLES THE LAST 30 MINUTES. TURNED OUT QUITE GOOD.

    reply to this comment >
    • Tricia Buice says

      February 23, 2020 at 8:34 am

      Thanks Anne! I love that you used smoked sausage – bet it was very tasty. Thanks for the feedback.

      reply to this comment >
      • Melanie Talley says

        December 7, 2020 at 3:54 pm

        5 stars
        Finally a recipe that reminds me of my Great Grandmother. The only thing I changed was the chopped garlic. My Grandmother used to put whole pieces of garlic and who ever ended up with one didn’t have to help with the dishes. My Grandmother used to make sure I got a garlic clove because I always helped with the dishes. Yes I was that kid. My family loved the soup and my Aunt started crying. She was so happy that I found a recipe that was a family favorite for generations. THANK YOU SO MUCH FOR SHARING.

        reply to this comment >
        • Tricia Buice says

          December 8, 2020 at 9:25 am

          Hi Melanie! I LOVED reading your comment. It made me smile from ear to ear and brought tears to my eyes. And, I love the garlic story. Thank you so much for sharing! Blessings to you and your family. Give your Aunt a big hug from me!

          reply to this comment >
        • Lauren says

          January 12, 2022 at 10:17 am

          What a sweet tradition! I may have to borrow this with my little ones.

          reply to this comment >
  12. Mary says

    January 3, 2020 at 2:01 pm

    Is this soup successfully used with ground beef or ground turkey ? A member of my family can’t eat the ham.

    reply to this comment >
    • Tricia Buice says

      January 4, 2020 at 10:17 am

      Hi Mary. I have not tried making this soup with ground beef or turkey, but I don’t see why it wouldn’t be good. You can even make this soup with any meat, as I have done many times. Good luck!

      reply to this comment >
  13. Jay W says

    November 23, 2019 at 3:09 pm

    This is the best soup I have ever made. Absolutely perfect

    reply to this comment >
    • Tricia Buice says

      November 23, 2019 at 5:59 pm

      Thank you so much Jay – you made my day!

      reply to this comment >
  14. Joann Rowe says

    September 13, 2019 at 12:52 pm

    I hate when people want to change recipes but this one has me drooling.
    I have leftover ham in the freezer but no bone. Does the soup turn out
    well without a bone but lots of ham? I really want some even tho the
    temps haven’t started to fall. Thanks for sharing it is so different from
    the old stand by.

    reply to this comment >
    • Tricia Buice says

      September 13, 2019 at 4:24 pm

      Hi Joann – yes the soup will be great even if you don’t have a bone. Plenty of ham will do the trick. Enjoy!

      reply to this comment >
  15. Gerald says

    December 31, 2018 at 9:51 pm

    How would this be in a slow cooker and how would it be best to cook need a idea

    reply to this comment >
    • Tricia Buice says

      January 1, 2019 at 8:10 am

      Hi Gerald. Here’s a link to a slow cooker method that might work for you. It’s a similar recipe and has a no-soak method as well. Enjoy! http://www.hurstbeans.com/recipes/288/15-Bean-Soup-Crock-Pot-or-Slow-Cooker-Recipe

      reply to this comment >
  16. Embo in RVA says

    January 3, 2018 at 3:23 pm

    I just have to tell you that this is the BEST ham-15 bean soup I have ever made.
    I now tend to bake a spiral ham over the long holiday season, too — and with this soup to look forward to, you can bet that tradition will continue! I especially like adding the vegetables near the end of cooking, as that keeps them distinct and flavorful; your spices and other flavorings (esp. the lemon juice) are also spot-on and make for a more sophisticated taste.
    The one thing I may try next time is adding more chicken broth; my batch turned out fantastic, but with barely any spare liquid at all.
    Kudos! (Will next check out your coconut chicken with spinach and lentils soup . . .)

    reply to this comment >
    • Tricia Buice says

      January 3, 2018 at 3:34 pm

      Outstanding! Thanks so much for the feedback and yes we make this year after year and it never disappoints. Good to know about the chicken broth – sometimes it boils down and more broth is needed. Thanks again for trying it and for the feedback 🙂

      reply to this comment >
  17. Bill says

    January 12, 2017 at 8:27 am

    Good morning. Going to make this tomorrow. Do you also use the flavor packet that comes with the beans?

    reply to this comment >
    • Tricia Buice says

      January 12, 2017 at 9:15 am

      Hi Bill – no I do not use the flavor packet when using real ham and the ham bone. If you don’t plan to add meat, then I would use it. Thanks for the great question. I hope you love it as much as we do. Thanks for trying our recipe 🙂

      reply to this comment >
  18. Monica says

    January 9, 2017 at 11:42 am

    We have been sick here – on and off – but everyone’s still always hungry. This soup would totally hit the spot, particularly this past weekend when the fellas were out shoveling snow and I was trying to nurse my head cold. I do love ham and beans – this hearty soup is right up my alley!

    reply to this comment >
    • Tricia Buice says

      January 10, 2017 at 9:13 am

      I can’t seem to get rid of this crud either Monica – nothing worse that being sick. We got about 3 inches of snow but since we have the bitter cold temperatures, nothing is melting. But it supposed to be in the 60’s by Friday. Crazy weather! Get well soon 🙂

      reply to this comment >
  19. 2 Sisters Recipes says

    January 8, 2017 at 6:35 pm

    YUM! Love a hearty soup like this one! Hope you are ok with all the snow you’re having!

    reply to this comment >
    • Tricia Buice says

      January 9, 2017 at 7:14 am

      Hi Anna – we only got a few inches of snow – most of the big stuff was south and east. But we are wishing for a big one! Take care and have a great week.

      reply to this comment >
  20. Cecilia says

    January 6, 2017 at 4:51 pm

    I’m a total soup fan, and this recipe needs to join my personal recipe booklet. Thanks for sharing.

    reply to this comment >
    • Tricia Buice says

      January 7, 2017 at 8:48 am

      Thanks Cecilia – soup is the best meal this time of year! Enjoy 🙂

      reply to this comment >
  21. Karen (Back Road Journal) says

    January 6, 2017 at 3:54 pm

    That is a good looking soup, thick and delicious with all those beans and ham.

    reply to this comment >
    • Tricia Buice says

      January 7, 2017 at 5:49 pm

      Thanks Karen! The lentils really thicken this up and make it extra hearty. Have a wonderful weekend!

      reply to this comment >
      • Lori A Buretz says

        December 12, 2021 at 4:55 pm

        How do you thicken up this soup if you put too much liquid into it in the beginning and it didn’t thicken up enough?

        reply to this comment >
        • Tricia Buice says

          December 13, 2021 at 8:11 am

          Hi Lori. I think you should mix some cornstarch with a small amount of cool water. Slowly stir it in the soup until it is thickened as desired. Other than that, I would try and simmer it without a lid taking care not to overcook the beans. Hope this turned out okay.

          reply to this comment >
  22. Susan says

    January 6, 2017 at 10:38 am

    We are in the deep freeze right now and soup has been on the menu for the past week. I’m definitely going to this one on the rotation soon 🙂 It looks wonderful, Tricia!

    reply to this comment >
  23. [email protected] is How I Cook says

    January 6, 2017 at 12:05 am

    I ove bean soup and I buy those dried packages too! Though I don’t ever have leftover ham, I have been know to use bacon or a ham hock. I let Manservant pick it all off! You are making me hungry Tricia!

    reply to this comment >
    • Tricia Buice says

      January 6, 2017 at 8:51 am

      Thanks Abbe – hope you had a happy New Year!

      reply to this comment >
  24. Karen in Michigan says

    January 5, 2017 at 7:54 am

    Can’t wait to try this delicious looking soup this weekend–I’m sure it will be wonderful. I’ve tried several of your soup recipes and they’re all delicious, especially the minestrone, which I made several times last winter. Everyone who’s had it loves it. Thanks for all of your wonderful recipes and I just want to say the photos on you site are wonderful–of all the food blogs that I follow, yours is my favorite.

    reply to this comment >
    • Tricia Buice says

      January 5, 2017 at 9:06 am

      Oh my gosh Karen in Michigan!!! You have made my day, my week, and my month! Thank you so much for commenting and letting me know you like our recipes. I am so pleased you’re going to try this soup. If you have a really big ham bone and lots of meat – feel free to double the recipe. I can’t believe how sweet you are! Please let me know if there is every anything you are looking for. I would be happy to test a new recipe for you. Thank you for continuing to visit and for trying our recipes. The minestrone is a favorite of mine too. Thank you, thank you, thank you! Hope you didn’t get too much snow – and feel free to send some down here to Virginia.

      reply to this comment >
      • Karen in Michigan says

        January 5, 2017 at 1:40 pm

        Tricia, I’m so glad I was able to brighten your day a bit; your comment definitely made me smile. Believe me, if I could send you some snow I gladly would. It’s beautiful but it’s really cold up here–some blue sky and sunshine would be nice for a change. Have a happy day!

        reply to this comment >
  25. tanna says

    January 5, 2017 at 7:34 am

    I think the best thing about having a ham is all the wonderful things you can do with the leftovers! LOL! This looks perfect for the weather we are having. Arggghhh… I’m not much on the really COLD, but I do enjoy a good hearty soup when we have to endure a cold front! Sending blessings and hugs ~ tanna

    reply to this comment >
    • Tricia Buice says

      January 5, 2017 at 9:08 am

      I see you were wearing sandals at Christmas so that Texas weather must agree with you! My fingers are crossed for snow myself. I love a good cold winter, and a hot, hearty bowl of soup! Thank you so much – have a lovely weekend!

      reply to this comment >
  26. Liz Berg says

    January 4, 2017 at 9:27 pm

    Besides bacon and eggs, the only other dish I remember my dad making was bean soup! I have a couple ham bones in the freezer, so I need to make this deliciousness happen at my house!

    reply to this comment >
    • Tricia Buice says

      January 5, 2017 at 2:13 am

      I love food memories Liz. My mom made soups often, but my dad never made anything except an occasional Saturday sandwich 🙂 Have a lovely weekend!

      reply to this comment >
  27. Chris Scheuer says

    January 4, 2017 at 6:29 pm

    This soup looks wonderful, love wonderful variety of beans. I just happen to have a ham in the fridge and always love a new bean soup recipe! Hope the snow they’re predicting for the weekend becomes a reality – this would be so perfect to have simmering on the back of the stove!

    reply to this comment >
    • Tricia Buice says

      January 5, 2017 at 2:12 am

      I really hope we get some snow! It has been too long. Enjoy your weekend Chris. Thanks so much 🙂

      reply to this comment >
  28. Monique says

    January 4, 2017 at 5:42 pm

    My kind of soup..I have to say I love many soups except sour drop soups..
    w/ an egg in them..blech.
    no eggs in my soup.
    I have a big container of many beans specifically for these soups..ham adds such a salty goodness:)

    reply to this comment >
    • Tricia Buice says

      January 5, 2017 at 2:12 am

      I’m not a fan of egg drop soup either Monique – but a thick meaty bowl of this bean soup will make me happy! Have a lovely weekend!

      reply to this comment >
  29. cheri says

    January 4, 2017 at 4:50 pm

    Gorgeous looking soup Tricia, I could eat this all day long. Love these cold soupy days!

    reply to this comment >
    • Tricia Buice says

      January 5, 2017 at 2:11 am

      Thanks Cheri. The simple foods are often the best! Have a great weekend.

      reply to this comment >
  30. Lea Ann (Cooking On The Ranch) says

    January 4, 2017 at 4:07 pm

    It’s been so long since I’ve made my recipe for 15 bean soup. It’s one of the best ever. Thanks for the reminder. And I like your addition of chili powder – I’ve never done that. Thanks for sharing this one.

    reply to this comment >
    • Tricia Buice says

      January 4, 2017 at 4:43 pm

      Hi Lea Ann! Great to hear from you. Hope you have been well and that you enjoyed a wonderful holiday. Add the chili powder – it gives it that extra little punch 🙂 Enjoy and thanks very much for stopping by!

      reply to this comment >
  31. sue | theviewfromgreatisland says

    January 4, 2017 at 11:49 am

    I’m so frustrated…I just used up the last bit of our holiday ham yesterday! This is just the kind of soup I’m craving, so I’ll have to hunt down a ham bone at the supermarket, this looks too good to miss!

    reply to this comment >
    • Tricia Buice says

      January 4, 2017 at 4:42 pm

      Well pooohhh 🙁 You would love this one Sue – hope you get the chance to give it a try!

      reply to this comment >
  32. John/Kitchen Riffs says

    January 4, 2017 at 11:33 am

    We’re into high soup season at our house! Had it last night, and the night before. 🙂 It’s cold! And just seems so right at this time of the year — after all the rich food we’ve been gorging ourselves with since Thanksgiving. Thanks for this. And Happy New Year!

    reply to this comment >
    • Tricia Buice says

      January 4, 2017 at 4:41 pm

      I agree John – I could eat soup for breakfast these days 🙂 Hope you enjoyed your holiday!

      reply to this comment >
  33. Gerlinde @Sunnycovechef says

    January 4, 2017 at 10:14 am

    What a delicious looking soup Tricia, just right for a rainy day in January.

    reply to this comment >
    • Tricia Buice says

      January 4, 2017 at 4:41 pm

      Thanks Gerlinde. It is a warm bowl of deliciousness on these cold rainy days. I with it would snow!!!

      reply to this comment >
  34. Jennifer @ Seasons and Suppers says

    January 4, 2017 at 9:20 am

    Absolutely beautiful soup, Tricia! Wishing I had some left-over ham! Will definitely buy myself a small one though just to make this soup over the winter 🙂

    reply to this comment >
    • Tricia Buice says

      January 4, 2017 at 9:32 am

      Thank you Jennifer! Sometimes we freeze the ham bone with extra ham so we can make this later. Such a classic, delicious and hearty soup! Hope you’re getting dug out from all that snow. Happy Wednesday!

      reply to this comment >
  35. Larry says

    January 4, 2017 at 7:09 am

    That is one great looking bowl of soup and just the way I like it – thick and hardy. I’ve never tried the multi-beans but after seeing this second recipe, I need to give them a try.

    reply to this comment >
    • Tricia Buice says

      January 4, 2017 at 8:14 am

      Thanks Larry – I know you are going to love it!

      reply to this comment >

NEVER MISS A RECIPE

Join my free email list and receive a free e-cookbook!

All Content Copyright Saving Room For Dessert © 2022 • Privacy Policy • Site Design by Emily White Designs

9.5K shares
  • Pin
  • Share
  • Yum
  • Email
9.5K shares