15 Bean Soup Recipe
A hearty and economical soup ideal for warming up during chilly winter days. Simple to prepare and wonderfully satisfying.
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Servings: 10
Ingredients
- 1 tablespoon fresh lemon juice
- 1 package HamBeens® 15 BEAN SOUP® with seasoning packet
- 4 cups reduced sodium chicken broth
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 4 cups water
- 1 smoked ham hock or leftover ham or smoked sausage
- 1 onion diced
- 15 ounces canned diced tomatoes with juice
Instructions
- Rinse the beans thoroughly and drain, discarding any debris; reserve the seasoning packet. Submerge the beans in a large pot of cool water, cover, and leave to soak for at least 8 hours or overnight. Drain the soaking liquid once complete. Pour the water and broth into a large pot. If using a smoked ham hock, place it in the pot with the liquids, bring to a boil, reduce to a gentle simmer, cover, and cook for 1 hour. (Should you opt for a ham bone, leftover ham, or smoked sausage, add it later with the beans and skip the pre-cook.) Incorporate the onion, garlic, and drained beans into the pot, then lower the heat to a simmer, cover, and cook for an additional 1½ to 2 hours until the beans are tender. Mix in the diced tomatoes, chili powder, and lemon juice; continue to simmer uncovered for about 30 minutes until the soup thickens to your liking. Add the reserved seasoning packet and adjust seasoning with salt and pepper to taste; simmer for a final minute.
Notes
Add tomatoes and lemon juice only once the beans have softened, as acidic components can hinder proper rehydration. For added flavor and texture, include vegetables such as carrot or celery during the final 30 minutes of cooking. Pre-soaking the beans shortens cooking time and can make them easier to digest by removing certain sugars; always discard the soaking liquid and use fresh water for cooking. If you choose not to soak the beans, add 1 cup of additional liquid and extend cooking by about an hour, or until tender. Cooking the ham hock in advance infuses the broth with rich flavor and ensures the meat becomes tender; if using a ham bone, leftover ham, or smoked sausage, add it along with the broth instead.