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A chilly day calls for a hearty and healthy soup, and Hurst’s Hambeens 15-bean soup is just that.
This recipe is the definition of comfort and warmth, as we delve into the world of Hambeans 15 bean soup mix infused with the richest, pre-made seasoning packet all brought to life in the convenience of your slow cooker. In this blog post, we’ll unlock the best practices when working with dry beans and take this family favorite recipe up a notch with the smoky, savory notes of ham hocks. So, grab your apron, pull out the slow cooker, let’s create a hearty soup that simmers gently for hours, filling your home with an irresistible aroma that beckons everyone to gather ’round the dinner table.
Here’s why its a family favorite:
-It’s one of the easiest soups to make using a bean soup mix recipe from the grocery store and a hand full of ingredients that you likely already have on hand.
-It’s a perfect budget-friendly way to feed hungry bellies with great flavor!
-While the cook time is a little longer when working with dry beans, the prep time is very little.
-It’s a delicious soup that yields plenty of leftovers for the next day or on. a busy weeknight.
-IIt yields a generous portion, so it is a great option for feeding a large crowd or eating a few days later on a night when you’re short on cooking time.
-You can swap the water-seasoning base for a more flavorful vegetable stock, chicken broth, or a home made bone broth to add nutritional value!
Is 15-Bean Soup a healthy soup?
Short answer- YES! This is one of the best soup recipes out there that makes for a hearty meal with many variety of beans!
- Great Northern beans
- Pinto beans
- Large lima beans
- Yelloweye beans
- Garbanzo beans
- Baby lima beans
- Green split pea
- Kidney beans
- Cranberry bean
- Small white beans
- Pink bean
- Small red beans
- Yellow split pea
- Navy beans
- White kidney beans
- Black beans
- Black-eyed peas
Are there different ways to prepare 15-Bean Soup?
Yes! This is one of my favorite recipes because you can prepare it in a variety of ways.
You can use a pressure cooker, Instant Pot, Crock Pot, or even stove top in your favorite dutch oven.
You can add protein to your soup bowl by adding smoky
Ham Hock, or smoked sausage to your bean mix.
You can enjoy this as a vegetarian bean soup recipe by omitting the meat and indulge in the rich colors of the different beans.
( And a side of crusty bread or and topped with parmesan cheese rinds never hurts in my opinion! )
Ingredients needed for 15-Bean Soup
Hurst’s HamBeens® 15 BEAN SOUP® is the star of this great recipe. These are easy to spot in the dry bean section in almost every grocery store! I’ve even been known to order these bean soup packages online on Amazon.
Ham or smoked sausage are wonderful additions to this soup. If using leftover holiday ham, or a smoked ham hock, take the opportunity and boil them with the beans
Desired Vegetables: If you were looking at my recipe card, like to add a chopped yellow onion, garlic, and a can on Rotel after the tender beans have been soaked and boiled.
Choice of Broth: Chicken stock, or vegetable broth can be used to boil these different types of beans.
How to make 15-Bean Soup
Creating a delicious pot of Hurst’s HamBeens 15 Bean Soup Mix is a great way to feed your family for several days with leftover soup or feed a crowd!
Here’s a step-by-step guide to help you prepare this perfect hot meal.
Rinse the beans: Begin by rinsing the bean mix thoroughly under cold water, removing any debris or foreign particles. After rinsing, sort through the beans to remove any damaged or discolored ones.
Soak the Beans:
There are two methods for soaking the beans: the Quick Soak method and the Overnight Soak method.
Quick Soak: In a large pot, add the rinsed beans and enough soaking water to cover them by a few inches. Bring to a boil and let boil for 2 minutes. Remove from heat, cover the pot, and let the beans soak for 1 hour.
Overnight Soak: ( This is my preferred method ). Place the rinsed beans in a large bowl and cover them with water. Allow them to soak overnight, or for at least 8 hours.
Prepare the Slow Cooker:
Drain and rinse the soaked beans. Place them in the slow cooker along with the ham hocks or ham bone, or sliced smoked sausage chopped onion, minced garlic, diced tomatoes (undrained), and any desired seasonings.
Add Liquid and Set Cook Time:
Pour in 8 cups of water or broth into the slow cooker. Make sure the liquid covers the beans and ham hocks. Stir to combine all the ingredients. Place the lid on the slow cooker.
Cook on Low:
Set the slow cooker to the “low” setting and let the soup simmer for 7-8 hours, or until the beans are tender and fully cooked. The exact cooking time may vary based on your slow cooker.
Remove Ham Hocks/Bone and Shred Meat:
Carefully remove the ham hocks or bone from the soup. If using ham hocks, shred the meat and discard any excess fat, bones, or skin. Return the shredded meat to the soup.
Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning with salt and pepper to your liking. Remove bay leaves if used. Ladle the warm and hearty HamBeens 15-Bean Soup into bowls and serve with crusty garlic bread or cornbread for a satisfying meal.
With a variety of different kinds of beans that release a variety of flavors and textures, paired with the smoky depth of ham hocks, Hurst’s HamBeens 15 Bean Soup Mix offers a taste of comfort and tradition in every spoonful.
Slow Cooker 15-Bean Soup Recipe
– 20 oz. package of Hurst’s HamBeens 15 Bean Soup Mix
– 1 lb. ham hocks or meaty ham bone
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz.) diced tomatoes
– 8 cups water or broth (chicken or vegetable)
– Seasonings of your choice (bay leaves, thyme, oregano, etc.)
– Salt and pepper, to taste
1. Rinse and Sort the Beans:
– Rinse the bean mix under cold water, removing debris.
– Sort through beans to remove damaged ones.
2. Soak the Beans:
– Quick Soak: Boil beans for 2 mins, soak for 1 hour.
– Overnight Soak: Soak beans in water overnight.
3. Prepare the Slow Cooker:
– Place beans, ham hocks, onion, garlic, tomatoes, and seasonings in the slow cooker.
4. Add Liquid and Set Cook Time:
– Pour in 8 cups of water or broth.
– Stir to combine.
– Cover the slow cooker.
5. Cook on Low:
– Set slow cooker to “low.”
– Simmer for 7-8 hours until beans are tender.
6. Remove Ham Hocks/Bone and Shred Meat:
– Take out ham hocks/bone.
– Shred meat, discard excess fat/bones.
– Return shredded meat to the soup.
7. Adjust Seasoning and Serve:
– Season soup with salt and pepper.
– Remove bay leaves if used.
– Ladle soup into bowls.
– Serve with bread.
8. Store leftovers in an airtight container, and have leftovers for days!