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a bowl of rust-red mixed-bean soup with several sizes and colors of tender beans, pink ham cubes, small carrot and celery pieces and soft red pepper pieces in a lightly thick broth
Rachel Kim

15-Bean Soup with Ham

A mixed-bean bag gives you several textures in one pot, including some small pulses that soften enough to thicken the broth before the largest beans are ready. Sort and soak the mix, then give it the full rolling boil before settling into a gentle simmer; a slow warm-up isn't the method for a blend that may contain kidney beans. The tomato and roasted pepper mixture goes in only after the beans are tender, so its acidity doesn't make you wait longer for a stubborn bean to soften. Leave the seasoning packet out and use the measured spices, which makes the salt easier to control once the ham is added. Test more than one kind of bean before calling the soup done.
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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 bean mix with soaking water and refrigerate for 8 to 12 hours, then drain and rinse; preparation time includes an 8-hour soak. Put beans in a large pot with the fresh boiling water.
  2. Bring to a full rolling boil and maintain that boil for 30 minutes, adding some of the measured 2 cups additional hot water if needed to keep beans submerged. Drain and rinse, then return beans to the pot with the measured broth.
  3. Simmer partly covered for 60 to 90 minutes until the largest beans are fully tender, checking several types and adding up to the measured cup of hot water if the broth drops too low.
  4. Meanwhile, heat oil in a skillet over medium heat. Cook onion, celery and carrot for 7 minutes, add garlic, paprika and oregano for 1 minute, then add tomatoes and roasted pepper and simmer for 5 minutes.
  5. Fold the tomato mixture, ham and black pepper into the tender beans. Simmer for 15 minutes until the ham reaches 165°F and the broth is lightly thickened by the softer beans.
  6. Stir in vinegar and taste before adding up to the measured salt. Divide among eight bowls, keeping a mixture of beans and ham in each serving.