Hearty Fifteen-Bean Soup

Why This 16 Bean Soup Will Become Your Go-To Recipe

Once you try this ham and 16 bean soup, it’s bound to become a staple in your recipe rotation. Here’s why it consistently earns rave reviews:

• Remarkably Budget-Friendly: Starting with an inexpensive bag of mixed dried beans is a smart way to create a substantial meal without breaking the bank. Combine that with leftover ham, and you have a truly economical dinner solution that tastes gourmet. This soup is a testament to how simple ingredients can yield extraordinary flavor and fill many hungry bellies efficiently.
• Incredibly Filling and Satisfying: Packed with an abundance of fiber from various beans and robust protein from the ham, this soup is more than just a starter; it’s a complete meal in itself. It keeps you feeling full and energized for hours, making it perfect for busy weeknights or a comforting weekend lunch. Each spoonful offers a delightful medley of textures and tastes that truly nourishes the body and soul.
• Cleverly Uses Leftover Ham: Do you often find yourself with leftover ham after a holiday feast like Christmas, Easter, or Thanksgiving? This recipe is the ideal solution! Instead of letting those precious bits go to waste, transform them into a spectacular main course. It breathes new life into leftovers, giving them a delicious second act that your family will eagerly anticipate. It’s also great for using up ham hocks or ham steaks.
• Effortlessly Customizable: While the base recipe is fantastic, it’s also a blank canvas for your culinary creativity. You can easily adjust the spices, add extra vegetables, or even swap out the protein to match your preferences or what you have on hand. It adapts beautifully to different tastes and dietary needs.
• Simple Preparation, Maximum Flavor: Don’t let the idea of cooking dried beans intimidate you. This recipe breaks down the process into easy-to-follow steps, ensuring a deeply flavorful outcome with minimal fuss. We skip the generic seasoning packets in favor of fresh aromatics and robust spices, guaranteeing a vibrant taste profile that truly shines.

This 16 bean soup isn’t just a meal; it’s a warm hug in a bowl, a practical solution for meal planning, and a delicious celebration of humble ingredients.

What You’ll Need to Make This Hearty Soup

Crafting this flavorful ham and bean soup requires a few key ingredients, most of which you likely already have in your pantry:

• Dried Bean Soup Mix: The star of our show! You’ll need one bag (approximately 20 ounces or 567 grams) of a mixed dried bean blend. These mixes typically contain an assortment of beans like kidney beans, great northern beans, navy beans, pinto beans, butter beans, baby lima beans, various split legumes, and more. This variety contributes to the rich texture and complex flavor of the soup.
  • Important Note: If your bean soup mix includes a seasoning packet, we highly recommend discarding it. We’ll be building superior flavor from scratch with fresh ingredients.
• Cooked Ham: This is where those delicious leftovers come in handy! Whether it’s ham from a holiday dinner saved in the freezer, or convenient pre-cooked ham steaks chopped into cubes, any cooked ham will work beautifully. It adds a salty, smoky depth that is essential to classic ham and bean soup.
• Broth: We suggest using 10 cups of high-quality chicken broth for a rich foundation. However, vegetable broth is an excellent alternative if you prefer, offering a slightly lighter flavor profile while still contributing depth.
• Aromatic Vegetables (Mirepoix): These are the flavor builders! You’ll need one large yellow onion, three cloves of garlic, three ribs of celery, and three medium carrots. Dicing these evenly ensures they cook down properly and infuse the broth with their sweet and savory notes.
• Essential Seasoning: To bring all the flavors together, we use a blend of robust spices. This includes two teaspoons of Creole seasoning (or Cajun seasoning for an extra kick), one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of salt, and half a teaspoon of black pepper. This combination creates a savory and slightly spicy profile that perfectly complements the beans and ham.

How to Prepare Your Delicious 16 Bean Soup

This versatile ham and bean soup recipe offers two convenient cooking methods: the traditional stovetop for a hands-on approach, or the slow cooker for effortless, all-day simmering. Choose the method that best suits your schedule!

Stovetop Method

• Step One: Prepare the Beans. In a large Dutch oven or a heavy-bottomed stockpot, combine 10 cups of chicken broth with the entire bag of dried bean soup mix. Bring this mixture to a rolling boil over high heat. Once boiling vigorously, reduce the heat to a steady simmer. Partially cover the pot with a lid to allow steam to escape while cooking. Let the beans cook for an initial 45 minutes. This step helps to tenderize the beans and begins to create a rich base for your soup. While the beans are simmering, this is a great time to dice your aromatic vegetables and ham, and measure out your seasonings.

• Step Two: Add Aromatics and Ham. After the initial 45 minutes of cooking, carefully remove the lid. Add the diced onion, minced garlic, diced celery, diced carrots, cubed cooked ham, and all your measured seasonings (Creole seasoning, garlic powder, onion powder, salt, and black pepper) to the pot. Stir all the ingredients well to ensure they are evenly distributed and submerged in the broth. The vegetables will begin to soften and release their flavors into the soup, while the ham and spices will deepen the overall aroma and taste.

• Step Three: Finish Simmering. Cover the pot completely and continue to simmer for an additional 1 to 1.5 hours, or until all the beans are completely tender and creamy. The cooking time can vary slightly depending on the age and type of your dried beans. Periodically check the soup, and reduce the heat further if necessary to maintain a gentle, steady simmer to prevent scorching. Once the beans are tender, give the soup a taste. Adjust any seasonings as needed, adding more salt, pepper, or Creole seasoning to suit your preference. For a thicker consistency, you can use a stick blender to carefully puree a portion of the beans directly in the pot, or mash some against the side of the pot with a spoon.

Tips for the Best 16 Bean Soup

• No Soaking Required for Most Bags: Many modern dried bean soup mixes are processed in a way that eliminates the need for overnight soaking. The longer cooking time in this recipe ensures they’ll be tender. However, if you prefer or have older beans, a quick soak (boil for 10 minutes, then let stand for an hour) or overnight soak can slightly reduce overall cooking time and improve bean texture. Always follow package directions if available.
• Taste as You Go: Seasoning is key! Taste the soup after adding the initial spices and again towards the end of cooking. Broths and ham can vary in salinity, so adjust salt and pepper to your preference. A pinch of sugar can also balance the flavors in tomato-based versions, though not typically needed here.
• Achieving Desired Thickness: If you prefer a thicker soup, consider blending a portion of the soup (about 1-2 cups of beans and broth) with an immersion blender directly in the pot. Alternatively, scoop out some cooked beans, mash them with a fork, and return them to the pot. This adds creaminess and body without using a thickener.
• Don’t Skimp on Aromatics: The onion, garlic, celery, and carrots form the fundamental flavor base. Fresh, finely diced aromatics will contribute significantly to the depth and sweetness of your soup.
• Let it Rest: Like many hearty soups, this 16 bean soup often tastes even better the next day after the flavors have had more time to meld and deepen.

Substitutions and Creative Variations

This 16 bean soup recipe is incredibly adaptable, allowing you to tailor it to your taste or what you have available. Here are some fantastic ways to customize your bowl:

• Elevate with Ham Broth: If you have ample time and a leftover ham bone, you can make your own ham broth by simmering the bone with cold water and a few aromatics for several hours. This will create an incredibly rich and flavorful base. Be mindful that homemade ham broth can be quite salty, so be sure to dilute it with extra water or unsalted chicken broth and adjust seasoning accordingly before adding the beans.
• A Quicker Route with Canned Beans: Short on time? You can absolutely use cooked or canned beans! Swap the dried bean mix for 3-4 cans (about 15 ounces each) of drained light-colored beans (such as Great Northern, cannellini, or navy beans). In this case, you can add all the ingredients (canned beans, ham, vegetables, broth, and seasonings) at once and simply simmer for 20-30 minutes to allow the flavors to meld. Avoid using black beans as they tend to muddy the broth’s color, which isn’t always visually appetizing for this type of soup.
• Protein Alternatives (Without Ham): If ham isn’t your preference or you’re out of leftovers, there are many delicious alternatives. Consider using smoked sausage (sliced and browned), cooked Italian sausage (mild or spicy), or crispy bacon (crumbled into the soup). For a vegetarian version, omit the ham entirely and use vegetable broth, perhaps adding smoked paprika or a dash of liquid smoke for a smoky flavor.
• Custom Flavor Profiles: Unleash your inner chef and experiment with additional herbs, spices, and seasonings.
  • For a warmer, earthier flavor, add a teaspoon of chili powder or cumin.
  • A bay leaf or two simmered with the beans adds a subtle, herbaceous depth and can be removed before serving.
  • A pinch of crushed red pepper flakes will introduce a gentle heat.
  • For a brighter note, a squeeze of lemon juice or a drizzle of olive oil just before serving can awaken the flavors.
  • Consider herbs like dried thyme, oregano, or a touch of rosemary, especially if using a ham hock.
  • A dash of your favorite hot sauce or Worcestershire sauce can also add complexity.
• Add Greens: Stir in a handful of fresh spinach or chopped kale during the last 10-15 minutes of cooking for added nutrition and color.

Serving Suggestions for Your 16 Bean Soup

This hearty 16 bean soup is a meal in itself, but a few accompaniments can make it even more delightful. Consider serving it with:

• Classic Cornbread: A warm, buttery slice of cornbread is the quintessential pairing for any bean soup, perfect for soaking up the flavorful broth.
• Crusty Bread or Biscuits: A freshly baked baguette or warm, flaky biscuits are also excellent choices.
• Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Toppings: Offer a variety of toppings to customize each bowl. Sour cream or a dollop of Greek yogurt can add a creamy tang. Fresh chopped parsley or cilantro provides a burst of freshness. A sprinkle of grated cheese (like cheddar or Monterey Jack) is always a welcome addition.

Storage & Freezing Instructions

• Storage: Allow any leftover 16 bean soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. The flavors often deepen overnight, making for an even more enjoyable meal the next day.
• Freezing: This soup freezes exceptionally well! For longer storage, portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to account for expansion. Freeze for up to 4 months. To reheat, thaw overnight in the refrigerator, then gently warm on the stovetop over medium-low heat, stirring occasionally, or in the microwave. You may need to add a splash of extra broth or water to adjust consistency if it thickens too much after freezing.

Frequently Asked Questions (FAQ)

Do I need to soak the dried beans overnight?

Many modern bean soup mixes do not require overnight soaking, as the longer cooking time in this recipe will tenderize them perfectly. However, if your beans are older, or if you prefer a slightly shorter cooking time and potentially more even cooking, you can do a quick soak (boil for 10 minutes, then let stand for an hour) or a traditional overnight soak.

Can I make this soup vegetarian or vegan?

Absolutely! To make it vegetarian, simply omit the ham and use vegetable broth instead of chicken broth. For added flavor, consider incorporating smoked paprika, liquid smoke, or a dash of soy sauce or tamari for umami. You can also add plant-based sausage alternatives or additional hearty vegetables like mushrooms or sweet potatoes.

How can I make the soup thicker?

If you desire a thicker consistency, you have a few options:

1. Use an immersion blender to carefully blend a portion of the soup directly in the pot, pureeing some of the beans and vegetables.
2. Remove 1-2 cups of cooked beans from the pot, mash them thoroughly with a fork or potato masher, and then return them to the soup.
3. Continue simmering the soup uncovered for an additional 15-30 minutes to allow some of the liquid to evaporate.

What kind of ham is best for this soup?

Leftover ham from a holiday roast (like a spiral-cut or bone-in ham) is ideal as it often carries a lot of flavor. Ham hocks or ham steaks are also excellent choices. The key is to use cooked ham that brings a savory, slightly smoky element to the soup.

Can I add other vegetables?

Yes, this soup is very forgiving! Feel free to add other root vegetables like diced potatoes or sweet potatoes, or leafy greens such as spinach or kale towards the end of the cooking process. Corn or diced tomatoes can also be a delicious addition for extra color and flavor.

Explore More Easy Soup Recipes

If you enjoyed this hearty bean soup, you might love these other comforting and easy soup recipes:

• Creamy Chicken and Gnocchi Soup
• Baked Feta Soup
• Cheesy Gnocchi Soup
• Buffalo Chicken Soup

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