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5
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15 Bean Soup
Enjoy a hearty and flavorful 15 bean soup, perfect for warming up during colder months, with a versatile blend of beans and savory ham.
Course
Soup
Cuisine
American
Keyword
15 bean mix, diced tomatoes, ham hock
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
6
Calories
649
kcal
Author
Corrie
Ingredients
1
pound
450g 15-bean mix, soaked overnight
1
ham hock
1
can
14.5 ounces diced tomatoes
1
large onion
chopped
4
cloves
garlic
minced
6
cups
chicken or vegetable broth
2
carrots
chopped
2
celery stalks
chopped
2
teaspoons
salt
1
teaspoon
black pepper
1
bay leaf
2
teaspoons
cajun seasoning
Fresh parsley for garnish
optional
Instructions
Soak beans in a large bowl covered with water overnight. Drain and rinse before using.
In a large pot, add the ham hock and broth, bring to a boil, then simmer for 1 hour.
Add soaked beans, onion, garlic, carrots, celery, tomatoes, bay leaf, and seasoning. Simmer for another hour, stirring occasionally.
Remove the ham hock, shred the meat, and return it to the soup.
Add salt and pepper to taste, and sprinkle with chopped parsley before serving if desired.
Notes
Soak the beans overnight for faster cooking and to make them easier to digest.
Remove the ham from the hock halfway through cooking, shred it, and return it to the soup to distribute the meat evenly.
Add acidic ingredients like tomatoes after the beans have softened to ensure they cook properly.
Use a mix of spices like cayenne, cumin, and coriander to adjust the flavor profile to your liking.
If the soup is too thick, add broth or water during cooking to reach your desired consistency.
Nutrition
Calories:
649
kcal
|
Carbohydrates:
20
g
|
Protein:
50
g
|
Fat:
40
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
18
g
|
Cholesterol:
185
mg
|
Sodium:
5172
mg
|
Potassium:
1202
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
22406
IU
|
Vitamin C:
11
mg
|
Calcium:
121
mg
|
Iron:
4
mg