15-Bean Soup with Ham Recipe (Stove or Crock Pot)

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15-Bean Soup with Ham Recipe (Stove or Crock Pot)

15 Bean Soup is savory and delicious! This Cajun soup recipe is packed with beans and flavor, and it’s the perfect hot meal for a cold day.

Author: Donna Elick

Servings: - 8

Prep Time15

Cook Time1 30

soaking time8

Total Time9 45

Ingredients

20 ounces Hurst HamBeens Cajun 15 Bean Soup mix plus cajun seasoning packet (See Notes)
2 tablespoons olive oil
1 onion diced
3 carrots peeled and diced or sliced
3 celery stalks diced
4 cloves garlic minced
6 cups reduced-sodium chicken broth
2 cups cooked ham cubed or shredded, (See Notes)
1 teaspoon freshly cracked black pepper
4 fresh thyme sprigs or 1 teaspoon dried
2 dried bay leaves
2 tablespoons reduced-sodium soy sauce See Notes
14.5 ounces fire roasted diced tomatoes
2 teaspoons apple cider vinegar or lemon juice (See Notes)

Instructions

Remove the cajun seasoning packet from the beans package and set it aside. Add the beans to a large bowl, and cover with water. Soak beans for at least 8 hours, or overnight.
When you’re ready to make the soup, drain the beans and set aside until ready to use.
Heat a heavy bottomed pot over medium-high heat. Once hot, add the olive oil.
Saute the onions, carrots, and celery for 6-8 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, or until fragrant.
Add the chicken broth, leftover ham, black pepper, drained beans, thyme sprigs, bay leaves, soy sauce, cajun seasoning packet (if using), and diced tomatoes. Stir to combine and bring the soup to a boil.
Reduce the heat to simmer. Cover the pot and cook for 1 ½ hours, or until the beans are soft. About 10 minutes before the beans are finished cooking, stir in apple cider vinegar or lemon juice. *See Notes
Remove and discard the bay leaves and thyme sprigs from the soup before serving.

Crockpot Instructions

Soak the beans overnight, per the instructions above. When you’re ready to make the soup, add all of the ingredients into your crockpot. Cook on Low for 8-10 hours, or on High for 6 hours.

Notes

If you don’t want a spicy flavor to your soup, you can omit the Cajun seasoning packet.

Ham hock, leftover ham, ham steaks, and andouille sausage all work well in this recipe.

If your ham is especially salty, you can omit the soy sauce.

To brighten the flavor and help break down the indigestible sugars in the beans, add 2 teaspoons of apple cider vinegar or lemon juice in Step 6 of the instructions, about 10 minutes before the beans are finished cooking.

To freeze the soup: Cool to room temperature, pour it into a freezer-safe container and store it in the freezer for up to 3 months. The night before you’re ready to eat it, let the soup thaw in the fridge overnight. Reheat in a saucepan on the stove over medium heat, stirring occasionally, or in a bowl in the microwave in 1 minute bursts, until hot.

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