My 15-Bean Soup with Smoky Ham is a tradition in our household for New Year's Day. That leftover bone from a Christmas ham (or smoked ham hocks purchased at the grocery store) works wonderfully. The second that the magnificent aroma begins to fill the air, you're tummy will be screaming, "When do we eat?!" This is my recipe, and I hope you enjoy it as much as my family does!
15-Bean Soup with Smoky Ham
2 tablespoons extra-virgin olive oil
1 cup chopped onion
3/4 cup diced carrots
3 stalks celery, diced
1/2 cup diced green bell pepper
6 cloves garlic, minced
1 large meaty ham bone (or 3 large smoked ham hocks)
1 package 15-bean-mix dried beans
4 cups chicken broth
2 cups water (plus more if needed during the cooking process)
2 teaspoons ground cumin
1 teaspoon dried parsley
1 teaspoon marjoram
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1 teaspoon dried thyme, crushed
1 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
2 teaspoons smoked paprika
2 teaspoons ground black pepper
1/8 teaspoon ground white pepper (or more if you want some serious “zing!”)
2 each bay leaves
2 tablespoons Worcestershire sauce
1 1/2 tablespoon liquid smoke
The night prior to making the soup, soak the beans in water in a large bowl, making sure that the soaking water is several inches above the level of the beans (the beans will expand in size as they soak).
When ready to begin making the soup, drain water from beans. Carefully pick through beans to check for any small pebbles/debris. Set beans aside.
In a large soup pot or Dutch oven (at least 6-quart size), heat oil to medium-high heat. Add onion, carrots, celery, green pepper, and garlic. Cook 8 to 10 minutes, stirring frequently, until vegetables start to get tender and begin to “sweat.”
Add pre-soaked beans, ham bone, and all remaining ingredients (the pot will be very full!!). Bring to a boil, then reduce heat to a bubbly simmer and cover. Stir occasionally and add additional water as needed to keep a desired consistency.
After several hours, the meat will begin to fall off the ham bone. Carefully remove the bone and any smaller bone fragments that may be in the soup (this will require some scavenger hunting through the massive pot of soup!); discard bone/fragments. Remove bay leaves. Break up any large pieces of ham remaining in the soup.
Ladle out about 3 cups of soup into a separate heat-safe container. Using an immersion blender (or carefully using a blender), puree the removed soup mixture, then add back into soup pot and stir. Depending on the level of salt in the ham, add salt if needed. Return soup to boil, stirring occasionally; reduce heat. Check to ensure that the beans are cooked through; once beans are done, the soup is ready to serve. (Total cook time is between 4 to 6 hours. However, this can simmer for an entire day, with the flavor profile improving the longer the soup is simmered.)
NOTE: Some recipes recommend serving with ketchup and sour cream on the side. Both are actually quite good, but I prefer the “pure” version and all of its smoky goodness! I recommend serving with fresh baked bread and/or soup crackers.
2 tablespoons extra-virgin olive oil
1 cup chopped onion
3/4 cup diced carrots
3 stalks celery, diced
1/2 cup diced green bell pepper
6 cloves garlic, minced
1 large meaty ham bone (or 3 large smoked ham hocks)
1 package 15-bean-mix dried beans
4 cups chicken broth
2 cups water (plus more if needed during the cooking process)
2 teaspoons ground cumin
1 teaspoon dried parsley
1 teaspoon marjoram
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
1 teaspoon dried thyme, crushed
1 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
2 teaspoons smoked paprika
2 teaspoons ground black pepper
1/8 teaspoon ground white pepper (or more if you want some serious “zing!”)
2 each bay leaves
2 tablespoons Worcestershire sauce
1 1/2 tablespoon liquid smoke
The night prior to making the soup, soak the beans in water in a large bowl, making sure that the soaking water is several inches above the level of the beans (the beans will expand in size as they soak).
When ready to begin making the soup, drain water from beans. Carefully pick through beans to check for any small pebbles/debris. Set beans aside.
In a large soup pot or Dutch oven (at least 6-quart size), heat oil to medium-high heat. Add onion, carrots, celery, green pepper, and garlic. Cook 8 to 10 minutes, stirring frequently, until vegetables start to get tender and begin to “sweat.”
Add pre-soaked beans, ham bone, and all remaining ingredients (the pot will be very full!!). Bring to a boil, then reduce heat to a bubbly simmer and cover. Stir occasionally and add additional water as needed to keep a desired consistency.
After several hours, the meat will begin to fall off the ham bone. Carefully remove the bone and any smaller bone fragments that may be in the soup (this will require some scavenger hunting through the massive pot of soup!); discard bone/fragments. Remove bay leaves. Break up any large pieces of ham remaining in the soup.
Ladle out about 3 cups of soup into a separate heat-safe container. Using an immersion blender (or carefully using a blender), puree the removed soup mixture, then add back into soup pot and stir. Depending on the level of salt in the ham, add salt if needed. Return soup to boil, stirring occasionally; reduce heat. Check to ensure that the beans are cooked through; once beans are done, the soup is ready to serve. (Total cook time is between 4 to 6 hours. However, this can simmer for an entire day, with the flavor profile improving the longer the soup is simmered.)
NOTE: Some recipes recommend serving with ketchup and sour cream on the side. Both are actually quite good, but I prefer the “pure” version and all of its smoky goodness! I recommend serving with fresh baked bread and/or soup crackers.