Go Back
Andrew Fowler

15-Bean Soup with Ham

Print Recipe
Prep Time 8 hours 20 minutes
Cook Time 2 hours 40 minutes
Total Time 11 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry 15-bean soup mix seasoning packet discarded, sorted and rinsed
  • 10 cups cold water for soaking
  • 10 cups fresh water for boiling
  • 2 cups additional hot water for boiling only if needed
  • 7 cups unsalted chicken broth
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • 1 medium carrot finely diced
  • 4 garlic cloves minced
  • 1 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 can 14.5 oz diced tomatoes with juices
  • 1 cup drained roasted red pepper chopped
  • 12 oz fully cooked ham cut into 1/2-inch cubes
  • 1 tbsp red wine vinegar
  • 1/4 tsp black pepper
  • 1 cup hot water only if needed to loosen
  • 1/4 tsp fine salt only if needed

Method
 

  1. Cover beans with soaking water; refrigerate 8 to 12 hours. Drain; rinse. Prep time includes 8-hour soak. Put in large pot with fresh boiling water.
  2. Maintain full rolling boil 30 minutes, adding some measured 2 cups hot water as needed to submerge beans. Drain, rinse, and return with measured broth.
  3. Simmer partly covered 60 to 90 minutes until largest beans fully tender, checking several types. Add up to measured cup hot water if broth low.
  4. Meanwhile, heat oil in skillet over medium. Cook onion, celery, and carrot 7 minutes; add garlic, paprika, and oregano 1 minute. Add tomatoes and roasted pepper; simmer 5 minutes.
  5. Fold tomato mixture, ham, and black pepper into tender beans. Simmer 15 minutes until ham 165°F and softer beans lightly thicken broth.
  6. Add vinegar; taste before adding up to measured salt. Divide among eight bowls with mixed beans and ham in each.