Are you seeking culinary adventure, a hearty and flavorful soup that will warm your soul on a chilly evening? Look no further than "15 Bean Beer and Ham Soup," a delectable dish that blends the savory flavors of ham, the robust notes of beer, and the diverse textures of 15 distinct beans. This tantalizing soup is a symphony of flavors and textures, promising to satisfy your taste buds and leave you craving for more. Get ready to embark on a culinary journey as we delve into the secrets of crafting the perfect "15 Bean Beer and Ham Soup."
Let's cook with our recipes!
HAM AND 15 BEAN SOUP
This recipe is a combination of two different bean soup recipes. I always use the quickcooking method to soak my beans since I have very little patience, but over-night soaking probably leaves the beans with a slightly better texture.
Provided by GotBoxer
Categories Beans
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight or by the "quicksoak method" as listed on the back of most bags of beans.
- Drain the beans and place in large pot with 2 quarts of water.
- Add the ham hock and bacon and bring to a boil.
- Reduce heat and simmer uncovered for 2 1/2 hours add water as necessary.
- Remove hamhock and shred meat from the bone, returning meat to the pot.
- Add the remaining ingredients and simmer for another 45-60 min or until beans are cooked to your liking.
Nutrition Facts : Calories 43, Fat 2.1, SaturatedFat 0.7, Cholesterol 2.7, Sodium 58.2, Carbohydrate 5.5, Fiber 1.5, Sugar 2.8, Protein 1.4
HEARTY HAM AND 15 BEAN SOUP
This recipe for 15 Bean and Ham soup is so fantastic that you'll be shocked when you understand just how simple it is to make. All you need is a few simple ingredients and thyme (ha, ha) depending on your selected method of cooking. Enjoy!
Provided by Becky
Categories Main Dish,Side Dishes,Soups
Time 1h
Yield 8 Servings
Number Of Ingredients 9
Steps:
- If you're using an Instant Pot or Crock-Pot just add everything and turn it on. If you're using a Dutch Oven add a 2 tablespoons of oil and turn your burner up to medium high. Add your chopped onions, carrots and celery. Cook for 3-5 minutes until the onions are translucent. Add your minced garlic, the beans and the ham bone. Add the vegetable stock and cover.
- Set your Instant Pot to 40 minutes and walk away. Let the pressure self-release then open. If you're using a crockpot set it for an all day cook at low (9-10 hours). If your using a Dutch oven cook at medium low for 2-3 hours until the beans and veggies are soft.
- Remove the thyme stems. Throw them away. Remove the ham bone and any fat that is left behind. If there are big chunks of ham meat, break them up (it should shred fairly easy with a fork). Add salt and pepper to taste. For a kick you can add a bit of Tabasco to your bowl. Serve with crackers or to make it 'fancy' add sliced Parmesan cheese and croutons to everyones bowl.
15 BEAN & HAM SOUP
Steps:
- Rinse beans and inspect for pebbles/dirt. Discard the seasoning packet that came with the bean mix.
- In a large pot, heat olive oil and saute onions, garlic, and crushed red pepper for 4-6 minutes on medium high heat. When the onions are translucent and the garlic is cooked through, you can remaining ingredients.
- Increase heat to high and bring soup to a boil. Let boil for 5 minutes, then cover and shut off heat. Let rest for 1 hour as this will soften the beans since they weren't soaked overnight.
- After an hour turn heat on the covered soup and bring to a boil. Reduce heat to simmer soup for 1 hour, stirring every once in a while. After an hour remove ham bone and let cool until you can handle it without getting burned. Remove all the meat off the bone and shred, adding it back to the soup. Discard ham bone. While you are working with the ham bone, the soup should continue to simmer for an additional 30-45 minutes or until beans are tender. Season with salt and pepper to taste. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 203 kcal, Carbohydrate 23 g, Protein 14 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 347 mg, Fiber 6 g, Sugar 1 g
15 BEAN AND HAM SOUP
This delicious soup is an upgrade to your typical pot of beans. It punches up the flavor with 15 types of beans, smoky ham, and layers of unique ingredients that will warm your soul on a chilly night. Serve it with homemade cornbread for a hearty, healthy, low fat, protein packed dinner. If you're family likes mildly spicy foods, try Hurst Cajun 15 Bean Blend for this recipe.
Provided by Faux Chef Lael
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
- To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
- Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
- Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
- Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
- TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
- Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
- Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.
Nutrition Facts : Calories 227.4, Fat 9.1, SaturatedFat 2.8, Cholesterol 34, Sodium 2347.2, Carbohydrate 14.7, Fiber 2.8, Sugar 6.2, Protein 21.6
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
15/16 BEAN SOUP WITH HAM RECIPE - (4.3/5)
Provided by corvettemary
Number Of Ingredients 17
Steps:
- In large pot add ham bone to water and simmer for about 45 minutes. Add water to pot if necessary. Add rinsed beans, onion, peppercorns, bouillon cubes, ketchup, bay leaf, chili powder and garlic. Simmer for about 1 hour stirring occasionally so beans don't stick. Add ham, tomatoes, carrots, celery, Italian seasoning, Worcestershire & Tabasco. Simmer 10-15 minutes until carrots are cooked. Serve & enjoy!
Tips:
- Soak the beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of beans in your soup. This will add flavor and texture. Some good options include kidney beans, black beans, pinto beans, and navy beans.
- Use a good quality beer in your soup. A dark beer, such as a stout or porter, will add a lot of flavor. However, you can use any type of beer that you like.
- Don't be afraid to experiment with different ingredients. You can add vegetables, spices, and herbs to taste. Some good options include onions, celery, carrots, garlic, cumin, chili powder, and oregano.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
15 Bean Beer and Ham Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and satisfying soup, give this recipe a try.
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