0 0
15 Bean Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1 lb bag regular 15 bean soup mix or 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

Nutritional information

45.4
Calories
26 g
Calories From Fat
3 g
Total Fat
0.4 g
Saturated Fat
0.1 mg
Cholesterol
204.6 mg
Sodium
4.4 g
Carbs
1.2 g
Dietary Fiber
2.2 g
Sugars
0.9 g
Protein
78 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

15 Bean Soup

Features:
    Cuisine:

    Excellent soup recipe. I didn't have ham hock, but used about 8oz. of leftover pulled pork from my smoker and I didn't add the ham packet at the end. Turned out great.

    • 260 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    15 Bean Soup, Yummy 15 bean soup. I cook this a lot. I like to serve it with fried chicken and cornbread., Excellent soup recipe. I didn’t have ham hock, but used about 8oz. of leftover pulled pork from my smoker and I didn’t add the ham packet at the end. Turned out great., Excellent recipe! I added carrots and like another reviewer added them later so they we soft but still recognizable. Gotta be honest with you though, McKenzie A’s review and warning was the absolutely funniest review of a recipe I have ever read. Cheers!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Wash the Beans; Put in Large Pot and Cover With Water. Bring to Boil; Stir and Remove from Heat. Cover and Let Sit 1 Hour. After That Hour, Drain Beans and Set Aside.

    2
    Done

    Add Oil to Pot. Saut Your Ham Hocks, Onion, and Celery Until Tender.

    3
    Done

    Next Add Garlic and Saut 2 Minutes More.

    4
    Done

    Add Your Beans and Cover With Water About 2 Inches Over Top of Beans.

    5
    Done

    Add Tomatoes With the Juice, Parsley, Rosemary, Black Pepper, Bouillon Cubes, and About 1 Teaspoon of Salt to Start With.

    6
    Done

    Mix Well. Bring to Boil; Stir, Reduce Heat Cover and Simmer For 2 to 21/2 Hours or Until All the Sizes of the Beans Are Tender.

    7
    Done

    Keep Watching It and Stirring It Every Once in a While. You May Need to Add More Water; You Want It to Keep a Consistency a Little Thicker Than a Soup.

    8
    Done

    Taste It After It Cooks--You May Need More Salt or Pepper.

    9
    Done

    During the Last 15 Minutes of Cooking, Add the Flavor Package That Comes With the Beans.

    10
    Done

    Serve by Itself or Over Rice.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Honey Glazed Mixed Nuts
    previous
    Honey Glazed Mixed Nuts
    3 Fruit Salad
    next
    3 Fruit Salad
    Honey Glazed Mixed Nuts
    previous
    Honey Glazed Mixed Nuts
    3 Fruit Salad
    next
    3 Fruit Salad

    Add Your Comment

    17 − two =