Ham and 15 Bean Soup


1 Ham Bone
1 1/2 Cups Cubed Ham
1 Sweet Onion, Chopped
4 Medium Carrots, peeled and sliced
4 Stalks Celery, chopped
4 Cloves Garlic, minced
2 20 oz. Packages Dried  Beans (15 Bean)
1/2 Cup Dry White Wine
1 Tbsp. Garlic Powder
2 Tbsp. Black Pepper
2 Tsp. Sea Salt
2 Tbsp. Dried Oregano
1 Tbsp. Dried Rosemary
1 Tbsp. Thyme


Soak beans overnight; if you prefer you may place the beans in a medium saucepan, cover with water and bring to a fast boil.  Remove from heat, cover and let stand for one hour.  Rinse and  use.
Place ham bone and cubed ham in a large stockpot.  Cover with water and bring to a rolling boil over medium high heat.
Lower heat to medium low and add rinsed beans, vegetables, spices and wine.
Let simmer for three to four hours, stirring occasionally.   I like to let this soup simmer for a long time because the flavors melt together so beautifully.
This recipe makes roughly 3 1/2 quarts of soup.  I prefer to make a giant pot, because there is nothing like leftovers and also it freezes very well.  Simply let cool, place remaining soup in a freezer container or bag and freeze.  Thaw and serve on a busy weekday evening and you have a delicious home cooked meal! If you prefer to make a smaller batch, then cut the ingredients in half.


Ham and 15 Bean Soup. Home style, hearty and delicious!


3 1/2 Quarts


Wednesday, February 15, 2017 - 11:48am


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