15 Bean and Ham Soup

4.46 from 11 votes

Save the Christmas or Easter Ham bone for ham bone soup! This 15 bean and ham soup is a great way to use up leftover ham. It’s hearty and comforting.

Prep Time30

Cook Time2 30

Rinse Beans8

Total Time3 8

Course: Main Dish

Cuisine: American

Keyword: bean soup recipe, leftover ham recipe, leftover ham soup

Servings:

Calories: 292kcal

Author: Julie Clark

Ingredients

Plan ahead to soak beans:

16 ounces 15 bean soup mix (Hurst's Hambeens brand)

For the soup:

6 cups chicken stock
1 ham bone (with some meat left on it)
1 cup chopped onion
1 cup chopped carrots
1/3 cup chopped celery
1 tablespoon minced garlic
2 bay leaves
2 cups chopped ham
1 1/2 tablespoons ground mustard
salt and black pepper (to taste)

US Customary - Metric

Instructions

Soak the beans:

Place the dried beans in a 9×13 baking pan. Pour cool water over them so that the bean mix is covered. Allow the beans to sit in cool water at least 14 hours…but up to 24 hours. When you're ready to make the soup, rinse the beans and discard the soaking liquid.

Make the soup:

Pour the chicken broth into a large stockpot or dutch oven and set the stove top to medium high heat. Bring to a boil, add the beans, then reduce the heat and simmer until tender (this takes about 1 hour).
Add the hambone, onion, carrots, celery, garlic and bay leaves. Bring the soup back to a boil, then reduce heat again and simmer until the veggies are soft (about another hour).
Add the chopped ham and mustard powder. Stir and simmer another 30 minutes.
Remove the ham bone and bay leaf from the soup and discard. Season with salt and pepper.

Notes

The calories shown are based on the recipe making a little over 10 cups of soup, with 1 serving being a generous 1 cup of soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition