16 Bean and Ham Soup
Easy 16 Bean and Ham Soup is hearty, flavorful, and inexpensive to make.
Equipment
Ingredients
- 1 package 16 Bean 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.
- 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
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
