15 Bean Soup Smoky Ham

When the temperature drops, nothing warms the soul quite like a bowl of 15-Bean Soup with Smoky Ham Bone. This hearty, comforting slow-cooked meal is brimming with a medley of tender beans and savory vegetables, all infused with the rich, smoky depth of a leftover ham bone. It is the ultimate set-it-and-forget-it dish for chilly evenings.

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This American classic is naturally gluten-free if you select the right broth, making it a versatile choice for many diets. As the soup cooks, the vegetables soften and the broth develops a complex, savory character that will have everyone coming back for seconds.

Ingredients

• 1 (20 oz / 570 g) bag 15-bean soup mix, rinsed and sorted
• 1 leftover ham bone (with some meat attached)
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 (14.5 oz / 410 g) can diced tomatoes, undrained
• 3 garlic cloves, minced
• 8 cups (2 L) low-sodium chicken broth (or vegetable broth for lighter flavor)
• 2 cups (480 ml) water
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 bay leaf
• Salt, to taste (add after cooking to avoid tough beans)

Instructions

Step 1

Rinse and sort the beans, discarding any debris or broken beans.

Step 2

Place the beans in the bottom of a large slow cooker (6 quarts or larger).

Step 3

Add the ham bone on top of the beans.

Step 4

Add onion, carrots, celery, diced tomatoes (with juice), and garlic.

Step 5

Pour in chicken broth and water.

Step 6

Sprinkle in smoked paprika, thyme, black pepper, and add the bay leaf.

Step 7

Cover and cook on LOW for 8 hours, or until the beans are tender.

Step 8

Remove the ham bone. Let it cool slightly, then shred any remaining meat and return it to the soup. Discard the bone and bay leaf.

Step 9

Stir well, taste, and season with salt as needed.

Step 10

Serve hot, optionally garnished with fresh parsley.

Zusatztipps für die Zubereitung

Be sure to rinse and sort your beans carefully before adding them to the slow cooker to remove any small stones or debris. Most importantly, wait until the very end of the cooking process to add salt; adding it too early can result in tough beans that never quite reach that perfect, creamy consistency.

Varianten und Anpassungen

For a vegetarian version, simply omit the ham bone and use vegetable broth; add a dash of liquid smoke along with the smoked paprika to replicate that deep flavor. You can also increase the nutritional value by stirring in chopped greens, such as spinach or kale, during the final 20 minutes of the 8-hour cooking time.

Serviervorschläge

This hearty soup is best served piping hot in large bowls. It pairs exceptionally well with a side of crusty artisan bread or warm cornbread for soaking up the flavorful broth. A garnish of fresh parsley provides a bright, herbal finish to the smoky dish.

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Whether you are feeding a busy family or prepping meals for the week, this slow-cooked 15-bean soup is a reliable and delicious staple. Its deep, warming flavors and simple preparation make it a favorite for any home cook looking for a satisfying, nutrient-dense meal.

Frequently Asked Questions

→ What is the best way to prepare the beans before cooking?

Rinse and sort the 15-bean mix to remove any debris or broken beans for optimal texture and cleanliness.

→ Can I make this soup vegetarian without losing flavor?

Yes, omit the ham bone and use smoked paprika with a splash of liquid smoke to impart a rich, smoky taste.

→ How long should the soup cook for tender beans?

Cook on low heat for about 8 hours until the beans become tender and flavors fully meld.

→ Are there any suggested additions to boost nutrition?

Add chopped greens like spinach or kale during the final 20 minutes of cooking for added vitamins and texture.

→ How should I store leftovers for best quality?

Cool the soup completely before freezing in portions; it freezes well and reheats nicely.