| | |

Easy 16 Beans and Ham Soup Recipe

16 Beans and Ham Soup

This Easy 16 Beans and Ham Soup is hearty, flavorful, and inexpensive to make. This no-soaking hearty soup takes minutes to prepare and cooks in your crockpot or stovetop. 

Soups should never be a thing on cold days or rainy days only. For me, it is a matter of nutrition. A hearty soup is filling and nourishing. 

Warm, hearty, and brimming with flavor, there’s nothing quite like a bowl of beans and ham soup to lift your spirits and nourish your soul. Packed with protein, fiber, and a medley of aromatic spices, this classic comfort food is a hit on any table. Whether you’re looking to whip up a quick weeknight dinner or craving a filling lunch, our perfect 16 beans and ham soup recipe is just what you need.

Made with a blend of 16 different types of beans, including kidney beans, black-eyed peas, and navy beans, this recipe combines the best of taste and nutrition. The tender, smoky ham adds a depth of flavor that perfectly complements the earthy beans. And with a touch of garlic, onions, and savory herbs, every spoonful is a burst of warmth and satisfaction.

So, open your pantry, gather your ingredients, and get ready to savor the mouthwatering goodness of our 16 beans and ham soup. Whether enjoyed on its own or paired with freshly baked bread, this comforting dish will surely become a family favorite in no time.

This simple bean soup is prepared in a crockpot for convenience, and it is similar to my Cannanelli Beans with Ham Soup. The difference between the two soups is the ingredients. One soup contains 1 type of bean and the other 16 types of beans.

This economical soup is a full meal on its own. You may want to serve it with a side dish such as white rice, but it is not necessary as it will yield generous portions. This soup is also perfect for large gatherings and makes excellent leftovers.  

Beans soups can be vegetarian or add different types of meat or poultry. This soup recipe can be prepared with 16 Beans Soup Mix, 16 Beans Soup Mix, or 1 Bean bag, and enough for the entire family. 

16 Beans and Ham Soup
16 Beans and Ham Soup

The History of Beans and Ham Soup

Beans and ham soup has a rich history that dates back centuries. Originally a peasant dish, it was a way to make use of inexpensive and readily available ingredients. Being a staple crop, beans were combined with ham, a preserved meat that could stretch a long way. This simple and economical dish quickly gained popularity and became a beloved comfort food across different cultures.

What’s in a beans soup mix bag?

There are different types of bean soup bags on the market. You don’t need to buy different bean bag types to create your mix. Each bag contains different types of beans and does not cost a lot of money. 

You may find 5, 8, 13, 15, and 16 bean soup mixed bags to purchase at your favorite supermarket. The bean variety depends on the manufacturer. The more beans, the more nutritious your meal will be. 

Beans are a staple food, are high in amino acids, the building blocks of protein, and contain some health benefits. 

Health Benefits of Beans and Ham Soup

Not only is beans and ham soup delicious, but it also offers a range of health benefits. Beans are an excellent source of plant-based protein, making this soup a great option for vegetarians and those looking to reduce their meat consumption. Additionally, beans are high in fiber, which aids in digestion and helps to keep you feeling full for longer. The combination of beans and ham provides a good balance of protein and carbohydrates, making it a nutritious and satisfying meal.

How to make 16 Beans and Ham Soup or Beans and Ham Soup

As mentioned earlier, using a mixed bean bag is cost-effective instead of incorporating different types of beans. One bag is enough and will yield several servings. You can use a 13, 15, or 16 bean mix soup bag. 

The ingredients:

  • 1 package 16 Beans Soup Mix
  • 8 cups low-sodium chicken broth
  • 1 pound ham, diced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 celery ribs, diced
  • 1 – 15 oz can of diced tomatoes
  • 2 medium carrots, diced or sliced
  • 2 teaspoons smoked paprika
  • 1 tablespoon Noubess Hot and Spicy Original with Herbs
  • 2 thyme sprigs 
  • 4 whole cloves
  • 1 tablespoon fresh lemon juice
  • Salt to taste

16 Beans and Ham Soup
16 Beans and Ham Soup

Instructions:

Guess what? You do not need to soak the beans overnight! (but only if you’re using a Dutch oven, not a crockpot – check out the tips and notes below for more instructions.)

  1. Sort any unwanted debris, rinse the beans, and drain—place in the crockpot or slow cooker.
  2. Add onions, diced ham, ham bone, sausages (if using leftover meat, add in the last 30 minutes of cooking), chicken broth/water, garlic cloves, celery, carrots, diced tomatoes, smoked paprika, Noubess Hot and Spicy Original with Herbs Blend, thyme, and whole cloves.  
  3. Cook on high for 5 hours (or low for 7-8) or until beans are tender.
  4. Once tender, remove the hambone (if you used one). Remove all the meat from the bone, chop it, and add it back to the pot.
  5. Stir in lemon juice.
  6. Adjust seasoning as desired.
  7. Cook for an additional 30 minutes.
  8. Serve as a soup with bread, rice, or another type of grain. 
16 Beans and Ham Soup
16 Beans and Ham Soup

Substitutions: 

  • Low sodium chicken broth – beef broth, vegetable broth, or warm water seasoned with a mixed seasoning blend
  • Ham – use ham hocks, smoked meat (turkey or pork), sausages, and cooked chicken.
  • Onion: you can also use shallots
  • Fresh Garlic – use: 2 tsp garlic powder
  • Can diced tomatoes – use 2 cups freshly diced tomatoes (juicy tomatoes only with their juice)

Serving Suggestions and Side Dishes for 16 Beans and Ham Soup

16 beans and ham soup is a hearty and filling dish, but you can pair it with some delicious side dishes to round out the meal. Here are a few ideas:

  • Crusty Bread: Serve the soup with a slice of crusty bread for dipping and sopping up the flavorful broth.
  • Cornbread: A slice of warm cornbread complements the smoky flavors of the soup perfectly. (that is, if you are not allergic to corn).
  • Green Salad: A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the rich soup.
  • Coleslaw: A creamy coleslaw adds a cool and crunchy element to the meal.
  • Steamed Vegetables: Serve the soup alongside a side of steamed broccoli, carrots, or green beans for an extra dose of veggies.
16 Beans and Ham Soup
16 Beans and Ham Soup

Notes and Tips:

  • For an extra smoky flavor, you can add a few slices of bacon to the pot along with the ham hocks or ham bone.
  • If you prefer a thicker soup, you can mash some of the cooked beans against the side of the pot with a spoon to thicken the broth.
  • To add a touch of acidity, you can squeeze some fresh lemon juice into the soup just before serving.
  • Experiment with different herbs and spices to customize the flavor of your soup. Cumin, paprika, or chili powder can add a hint of spice, while fresh herbs like thyme or parsley can lend a fresh and vibrant taste.
  • Use any brand or variety of mixed soup beans. (I usually do not buy bean bags that contain a seasoning pack because I want to control the sodium and add the spices I want.)
  • This soup comes out very thick and hearty. Add one cup of broth or water to your slow cooker if you prefer a thinner consistency.
  • The soup will freeze in the freezer without any issues. Just reheat and enjoy. You may have to add more broth or water. Always add hot water. (The cold water will drastically change the taste. That means more time cooking and adjusting the taste. (I usually freeze meals for up to one week – just by preference)
  • Store leftover bean soup in an airtight storage container in the refrigerator for up to 3 days.  
  • To reheat, use a Dutch oven on the stove over medium-low heat until hot, or reheat leftovers in the microwave until heated thoroughly. 
  • To make this soup on a stovetop, soak the beans overnight, boil/cook the veggies separately with the leftover meat, blend half of the bean with some of its liquid, mix everything in the pot, simmer, and enjoy.

Variations of the Traditional 16 Beans and Ham Soup Recipe

While the traditional 16 beans and ham soup recipe is delicious on its own, there are several variations you can try to mix things up:

  • Vegetarian Version: Replace the ham hocks or ham bone with smoked tofu or tempeh for a vegetarian-friendly option.
  • Spicy Version: Add a diced jalapeno or a sprinkle of cayenne pepper to the soup for a spicy kick.
  • Creamy Version: Puree a portion of the cooked beans and broth in a blender, then return it to the pot to create a creamy texture.
  • Italian Version: Add some Italian sausage, diced tomatoes, and a handful of spinach to give the soup an Italian twist.

Storing and Reheating 16 Beans and Ham Soup

If you have any leftover 16 beans and ham soup, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the soup to a pot and warm it over medium heat until heated through. You may need to add a splash of broth or water to thin out the soup if it has thickened in the fridge.

More Slow-Cooker Recipes You’ll Love

From its humble origins to its status as a beloved comfort food, beans, and ham soup has stood the test of time. With its rich flavors, nutritious ingredients, and versatility, it’s no wonder that this dish has remained a favorite across generations. Whether you follow the traditional recipe or put your own spin on it, a bowl of 16 beans and ham soup is sure to warm your heart and satisfy your taste buds. So, next time you’re in need of some comfort and nourishment, reach for the pantry staples and whip up a batch of this perfect soup.

Sources

https://www.medicalnewstoday.com/articles/320192#benefits

16 Beans and Ham Soup

16 Beans and Ham Soup

Easy 16 Beans and Ham Soup is hearty, flavorful, and inexpensive to make.
5 from 1 vote
Prep Time 20 minutes
Cook Time 6 hours
Course Dinner, Lunch
Servings 8
Calories 1606 kcal

Ingredients
  

  • 1 pound package 16 Beans Soup Mix
  • 8 cups low sodium chicken broth
  • 1 pound ham diced
  • 1 large onion diced
  • 2 garlic cloves minced
  • 2 celery ribs diced
  • 2 medium carrots diced or sliced
  • 1 – 15 oz can diced tomatoes
  • 2 teaspoons smoked paprika
  • 1 tablespoon Noubess Hot and Spicy Original with Herbs
  • 2 thyme sprigs
  • 4 whole cloves
  • 1 tablespoon fresh lemon juice
  • Salt to taste

Instructions
 

  • Sort any unwanted debris, rinse the beans and drain. Place in the crockpot or slow cooker.
  • Add onions, diced ham, ham bone, sausages – if using leftover meat, add in the last 30 minutes of cooking), chicken broth/water, garlic cloves, celery, carrots, diced tomatoes, smoked paprika, Noubess Hot and Spicy Original with Herbs Blend, thyme, and whole cloves.
    16 Beans and Ham Soup
  • Cook on high for 5 hours (or low for 7-8) or until beans is tender.
  • Once tender, remove the hambone (if you used one). Remove all the meat from the bone, chop, and add back to the pot.
  • Stir in and lemon juice.
  • Adjust seasoning as desired
  • Cook for an additional 30 minutes.
  • Serve as a soup with bread or with rice or another type of grain.

Notes

  • Low sodium chicken broth – beef broth, vegetables broth or warm water seasoned with a mixed seasoning blend
  • Ham – use ham hocks, smoked meat (turkey or pork), sausages, cooked chicken
  • Onion: shallots
  • Fresh Garlic – use: 2 tsp garlic powder
  • Canned diced tomatoes – use 2 cups freshly diced tomatoes (juicy tomatoes only with their juice)
  • Use any brand or variety of mixed soup beans. (I normally do not buy the bean bags that contain a seasoning pack because I want to control the sodium and add the spices I want.)
  • This soup comes out very thick and hearty. If you prefer a thinner consistency, add one extra cup of broth or water to your slow cooker.
  • The soup freezes without any issues. Just reheat and enjoy. You may have to add more broth or water. Always add hot water. (the cold water will drastically change the taste. That means more time cooking and adjusting the taste. (I normally freeze meals for up to one week – just by preference)
  • Store leftover bean soup in an airtight storage container in the refrigerator for up to 3 days To reheat, use a Dutch oven on the stove over medium-low heat until hot, or reheat leftovers in the microwave until heated through.
  • To make this soup on a stovetop, soak the beans overnight, boil/cook the veggies separately with the leftover meat, blend half of the bean with some of its liquid, mix everything in the pot, simmer and enjoy.

Nutrition

Calories: 1606kcalCarbohydrates: 69gProtein: 143gFat: 89gSaturated Fat: 31gCholesterol: 281mgSodium: 6700mgPotassium: 4416mgFiber: 12gSugar: 25gVitamin A: 22977IUVitamin C: 68mgCalcium: 324mgIron: 14mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword bean soup, Caribbean Recipes, crockpot, slow cooker meal, slow cooker recipes
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!

Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published September 3, 2020. Revised and updated.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.