Rich and hearty 15 Bean Ham Soup is full of savory flavor, chopped vegetables, and has a ton of fiber in every bowl! If you’re a soup lover, and looking to add more fiber to your diet, then give this delicious soup a try. Fall is just around the corner and it always reminds me of soup. Well, this soup will be a great addition to your menu.
The only thing that could make this soup even more delicious is serving it with some multi-grain bread!
Not to brag, but, there are 2 things I’ve always been able to make really well. One of them is gourmet cookies, and that was even before I was a baker at a restaurant in Michigan for 2 years. And, the other is homemade soups. They both take a little practice and experience. But, once you get the knack, they’re really quite easy to make, and they can be changed up for a variation of other delicious recipes.
Beans, glorious beans! They’re so good for you and there happens to be exactly 15 different types in this soup. I’ve always been a bean lover. Are you?
You’ll start this healthy soup by rinsing the beans thoroughly. Then place them in a large pot and soak in 8 cups of water overnight, or 8 hours. Drain the water and add the beans back to the pot.
Add the chicken broth to the beans. Place the pot over high heat and bring it to a boil. Reduce heat to medium-low, cover the pot and simmer 1 hour, stirring occasionally.
Chop the onions and carrots while the beans are simmering in the chicken broth.
Yep, those are frozen carrots, and I use them in homemade soups quite often. The onion was fresh, but many times I use frozen onions as well. For best results, make sure to use these tips before freezing.
Get the spices together. Remove excess fat from the ham and chop it in to bite sized pieces.
After the beans have simmered an hour, add the onions, carrots, garlic, spices, bay leaves and ham. Reduce heat to medium-low, cover and simmer 30 minutes.
Next, stir in the diced tomatoes. Bring to a boil one more time, and stir occasionally for an additional 30 minutes. See note below recipe for thickness tips.
If you’ve had ham and bean soup before, then you know just how good it is! And, the best thing about soup is it’s even better the next day! We gave some to my sister, Darlene’s family and they loved it! If you’ve never had ham and bean soup before, start right here with this recipe. I promise, it’s a keeper!
15 Bean Ham Soup
- 20 ounces Hurst's 15 bean soup (1 bag)
- 64 ounces sodium-free, or low-sodium chicken broth (2 - 32 oz cartons)
- 1 cup chopped onions
- 1 cup chopped carrots
- 4 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 tablespoon dried parsley
- 3 bay leaves
- 1 lb chopped ham
- 14.5 ounces diced tomatoes (1 can)
- 1 seasoning packet, from the bag of Hurst's 15 bean soup
- Rinse beans thoroughly. Place them in a large pot and soak in 8 cups of water overnight, or 8 hours. Drain the water and add them back to the pot.
- Add the chicken broth to the beans. Place the pot over high heat and bring to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
- Add the onions, carrots, garlic, spices, bay leaves and ham, stir and bring the pot to a boil again. Reduce heat to medium-low, cover and simmer 30 minutes, stirring occasionally.
- Next, stir in the diced tomatoes. Bring to a boil one more time, reduce heat to medium-low and simmer for an additional 30 minutes. See notes below for thickness tips.
- Stir in the seasoning packet from the 15 bean soup bag. Allow it to sit a couple of minutes, taste and season with salt and pepper if desired.
Check out our 1st Cookbook Savory ~ Sweet ~ Repeat. It’s a delicious eCookbook full of tried & true family-favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years! There’s also a few newer family favorites as well. Our eCookbook downloads beautifully and is perfect for gift-giving!
Looking for more delicious soup recipes?
Here are a few you might also enjoy!
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