16 Beans and Ham Soup
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Easy 16 Beans and Ham Soup Recipe

This Easy 16 Beans and Ham Soup is hearty, flavorful, and inexpensive to make. This no-soaking hearty soup just 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. 

This simple beans 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 beans 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

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 types of beans bags to create your own mix. Each bag contains different types of beans and do not cost a lot of money. 

You may find 5, 8, 13, 15, 16 bean soup mixed bags to purchase at your favorite supermarket. The beans 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. 

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

As mentioned earlier, it is cost-effective to use a mixed beans bag 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 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 and 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 is tender.
  4. Once tender, remove the hambone (if you used one). Remove all the meat from the bone, chop, and add back to the pot.
  5. Stir in and lemon juice.
  6. Adjust seasoning as desired
  7. Cook for an additional 30 minutes.
  8. Serve as a soup with bread or with rice or another type of grain. 
16 Beans and Ham Soup
16 Beans and Ham Soup

Substitutions: 

  • 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
  • Can diced tomatoes – use 2 cups freshly diced tomatoes (juicy tomatoes only with their juice)

What to Serve with the Beans Soup

This beans soup can certainly be a full meal on its own. Here are a few ideas of what you could serve it with.

Bread, I bet we all have a love and hate relationship with this tasty and wonderful ingredient. Serve this soup with a crusty bread such as ciabatta, or french baguette. It would also pair nicely with either my Brazilian Cheese Bread Recipe. 

Salad – a nice Kale Salad with ____ will complete this healthy and hearty meal. 

Rice or any type of cooked grains, such as bulgur wheat, cornmeal and even Millet or Farro. A delicious comfort food recipe for all year round.

16 Beans and Ham Soup
16 Beans and Ham Soup

Tips and Notes:

  • Use any brand or variety of mixed soup beans. (I usually 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 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.

More Slow Cooker Recipes You’ll Love

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 mins
Cook Time 6 hrs
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
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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