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Ham and 15 Bean Soup
Ham and 15 Bean Soup. Made with ham, carrots and celery. Get ingredient amounts and step-by-step instructions.
Total time not confirmedMakes 1 batch
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Ingredients at original yield
- 1 Ham Bone
- 1 ½ cups Cubed Ham
- 1 Sweet Onion, Chopped
- 4 Medium Carrots, peeled and sliced
- 4 Stalks Celery, chopped
- 4 cloves Garlic, minced
- 2 20 oz. Packages Dried Beans (15 Bean)
- ½ cup Dry White Wine
- 1 tbsp Garlic Powder
- 2 tbsp Black Pepper
- 2 tsp Sea Salt
- 2 tbsp Dried Oregano
- 1 tbsp Dried Rosemary
- 1 tbsp Thyme
How to make Ham and 15 Bean Soup
Timing details
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- 01
Soak beans overnight; if you prefer you may place the beans in a medium saucepan, cover with water and bring to a fast boil. Remove from heat, cover and let stand for one hour. Rinse and use.
- 02
Place ham bone and cubed ham in a large stockpot. Cover with water and bring to a rolling boil over medium high heat.
- 03
Lower heat to medium low and add rinsed beans, vegetables, spices and wine
- 04
Let simmer for three to four hours, stirring occasionally. I like to let this soup simmer for a long time because the flavors melt together so beautifully.
- 05
This recipe makes roughly 3 1/2 quarts of soup. I prefer to make a giant pot, because there is nothing like leftovers and also it freezes very well. Simply let cool, place remaining soup in a freezer container or bag and freeze. Thaw and serve on a busy weekday evening and you have a delicious home cooked meal! If you prefer to make a smaller batch, then cut the ingredients in half.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Yield was not supplied; quantities describe the original batch.
