Prep 45 mins
Cook 3 hrs
I first got this bean soup recipe with a bag of the dried beans and the recipe as a neighborly Christmas gift.It's similar to other 15 bean soup recipes, but the ingredients are a little different. My boys all love it and it's become a staple whenever we have a bone-in ham.If I'm using a ham bone I'll start this the day before and simmer the ham bone with the water for about 2-3 hours. Then I remove the ham bone and refrigerate it and the stock separately. The next day I'll skim off the congealed fat and proceed with the soup.If you don't have a meaty ham bone you can double the amount of packaged diced ham.I usually double the recipe as the soup freezes well.Prep time does not include soaking time for beans or preparing the stock.
- 1 (20 ounce) bag 16 bean soup mix (or you can make your own mixture by using an assortment of dried beans, peas, and lentils.)
- 1 ham bone, with some meat attached
- 1 (12 ounce) packageof diced ham (I use the Hormel brand)
- 2 large onions, diced
- 2 bell peppers, diced
- 4 -5 stalks celery, diced
- 1 (28 ounce) can diced tomatoes
- 3 garlic cloves, minced
- 1 bay leaf
- 1 lemon, juice of
- salt and pepper
- Wash beans and add water to cover 2 inches over the beans.
- Soak overnight.
- Drain and put in a 6-8 quart pot.
- Cover with 2 quarts water, or use the ham stock made the day before (you may want to use chicken or vegetable broth if you didn't use a ham bone to make a stock).
- Remove meat from ham bone and dice, discarding any fat.
- Add the remaining ingredients and the meat removed from the ham bone and bring to a boil.
- Lower heat and simmer for 3-4 hours, or until the beans are tender.
- Sometimes I will add about 1 T chili powder to the soup for a change of pace.