15 Bean Soup

Name: 15 Bean Soup
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 10 serving(s)
Ingredients: 1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix; 1 large onion, chopped; 4 garlic cloves, minced; 1 (15 -30 ounce) can whole tomatoes, crushed; 3 stalks celery leaves, included chopped; 2 -3 ham hocks or 1 ham bone, with meat still on it; 1 tablespoon dried parsley; 1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor); 1 teaspoon black pepper; salt; 2 tablespoons olive oil; 2 chicken bouillon cubes

5.00 (66)

⏱ 240 mins 🍽 10 serving(s) 🏷 Pork

This robust soup is built on a foundation of mixed beans and savoury ham hocks. Aromatics like onion, celery, and garlic are sautéed to start, then simmered for hours with tomatoes and herbs until the beans are perfectly tender. The result is a thick, comforting stew, ideal for serving on its own or over a bed of rice. It yields enough for a large gathering.

Ingredients

1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
1 large onion, chopped
4 garlic cloves, minced
1 (15 -30 ounce) can whole tomatoes, crushed
3 stalks celery leaves, included chopped
2 -3 ham hocks or 1 ham bone, with meat still on it
1 tablespoon dried parsley
1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
1 teaspoon black pepper
salt
2 tablespoons olive oil
2 chicken bouillon cubes

Method

Rinse the beans, then place them in a large cooking pot and cover with water. Bring the water to a boil, give it a stir, and take it off the heat. Cover the pot and allow the beans to soak for 1 hour. Once the hour is up, drain the beans and set them to one side.
Pour the olive oil into the pot. Cook the ham hocks, chopped onion, and celery until they have softened.
Stir in the minced garlic and continue to cook for 2 minutes more.
Return the drained beans to the pot and add enough fresh water to cover them by about 2 inches.
Introduce the canned tomatoes with their juice, dried parsley, rosemary, black pepper, bouillon cubes, and approximately 1 teaspoon of salt.
Combine everything well. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 2 to 2 1/2 hours, or until all the different bean sizes are tender.
Check on the soup occasionally, giving it a stir. You might need to add more water during cooking. the finished consistency should be slightly thicker than a typical soup.
Once cooked, taste the soup and adjust the seasoning with more salt or pepper if needed.
In the final 15 minutes of cooking, stir in the flavour packet included with the bean mix.
This soup can be enjoyed on its own or ladled over cooked rice.

Nutrition (per serving)

Sodium204600 mg

Recipe details

CategoryPork

Authorsouthern chef in lo