15 Bean Soup
Yummy 15 bean soup. I cook this a lot. I like to serve it with fried chicken and cornbread.
- Ready In:
- 1 (1 lb) bag regular 15 bean soup mix or (1 lb) bag cajun 15 bean soup mix
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (15 -30 ounce) can whole tomatoes, crushed
- 3 stalks celery leaves, included chopped
- 2 -3 ham hocks or 1 ham bone, with meat still on it
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 chicken bouillon cubes
- Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
- Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
- Next add garlic and sauté 2 minutes more.
- Add your beans and cover with water (about 2 inches over top of beans).
- Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
- Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
- Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
- Taste it after it cooks--you may need more salt or pepper.
- During the last 15 minutes of cooking, add the flavor package that comes with the beans.
- Serve by itself or over rice.
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For those who prefer to make soup in an instant pot, I tried this recipe with excellent results, with minor modifications. 1. Pressure cooking the beans eliminates the need to pre-soak, so after washing and inspecting, we put the beans in a dish, covered them with 2" of water, and later dumped them into the pot after sauteing the ham hocks and veggies. 2. Used about 10 oz. of chicken broth rather than the bouillon cubes. Dump everything in the pot, set it on pressure, soup cycle and hi heat for 20 min. After cycle ends, quick release, pull and dissect the hocks. and test the beans for doneness (the lima beans were still too firm). Threw the meat and bones back in for another 20 min. Plenty of soup and no gas! The quantities used brought the contents right to the fill level on the pot. Wife made some cornbread with diced jalapeno and a handful of shredded cheddar cheese to go with and under. Result: outstanding!