Ham and 15 Bean Soup

gallery

Ham and 15 Bean Soup. Home style, hearty and delicious!

[cooked-sharing]

gallery
Yields312 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
 1 Ham Bone
 1 1/2 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)
 1/2 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
1

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.

3

Place ham bone and cubed ham in a large stockpot. Cover with water and bring to a rolling boil over medium high heat.

5

Lower heat to medium low and add rinsed beans, vegetables, spices and wine

7

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.

9

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.

Category, ,

Related Link: http://www.cleanfreshcuisine.com/?p=4111

Ingredients

 1 Ham Bone
 1 1/2 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)
 1/2 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

Directions

1

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.

3

Place ham bone and cubed ham in a large stockpot. Cover with water and bring to a rolling boil over medium high heat.

5

Lower heat to medium low and add rinsed beans, vegetables, spices and wine

7

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.

9

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.

Ham and 15 Bean Soup
Unknown

Apple Pie with Oatmeal Crumble Topping

Unknown 2

Cottage Cheese Fruit Salad with Flaxseed