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15 Bean Soup with Ham

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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

15 Bean Soup with Ham and Vegetables is a hearty, stick-to-your-ribs kind-of soup loaded with heart healthy beans, diced tomatoes, fresh onions, celery and carrots with plenty of spice and flavor.  And, this soup freezes beautifully!

First, 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.   In addition to this soup being super easy to make, did I mention that it freezes beautifully!?

 

 

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

We 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.  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 other!

 

 

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

Finally, this soup is great served with cornbread or corn muffins, but crackers work well in a pinch too!  I’m trying to eat less bread, and sweets, darn holidays.

 

 

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

 

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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

Print
15 Bean Soup with Ham
Prep Time
1 hr
Cook Time
2 hrs 30 mins
Total Time
3 hrs 30 mins
 
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!
Course: Soup
Servings: 10 servings
Author: Tricia
Ingredients
  • 1 (20 ounce) package 15 bean mixture soaked overnight, 20
  • 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
  • 1 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
  • 1 teaspoon freshly ground pepper
  • several sprigs of fresh thyme
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Reduce the heat to low and simmer, uncovered, for two hours, stirring occasionally.
  5. Next, remove the ham bone and set aside to cool.
  6. 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.
  7. 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.
  8. 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.

Here are a few more soup recipes you might enjoy:

Everybody needs a big pot for making soup – here are a few of my favorite kitchen tools (photos are clickable for more information)

  

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Well that’s it for our pretty little holiday ham.  But that’s okay – I’m ready to move on to some meatless Monday dishes and vegetable heavy simple casseroles and soups.  Thanks so much for stopping by!

Tricia

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42 Comments

  2. 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 >

  4. 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 >

  10. 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 >

  11. 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 >

  13. 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 >

  14. 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 >

  18. 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 >
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