- 1 lb bag 15 Beans Dried Soup Mix
- Ham Bone
- 2 medium CarrotsChopped
- 2 stalks CeleryChopped
- 1 tablespoon Garlicminced
- 64 ounces Vegetable Stock
- 1 bunch of Fresh Thymestring together with cooking twine
- to taste Black and Whitesalt and pepper
- 1 teaspoon Dry Mustard
I am a big fan of ham and bean soup. It brings back memories of my youth, when we lived in Michigan where the winters were freezing. Mom and Dad, or my friends parents would serve us hot soup. I had a thermos in my lunchbox and in the winter, bingo! Hot Hearty Ham and 15 Bean soup. It warmed me up from the inside out. As an adult I still love hearty soups and stews in the cooler months. The difference between 1970 something and today is that I make all my soups and stews from scratch. If I have time and forethought as well as a leftover ham bone, I will use my trusty old crock pot. If there is no planning and I’m making something on the fly, I’ll use my trust Instant Pot. The results with both are fantastic.
My favorite soup is Split Pea but when there is a leftover ham bone to be used there are other soups that I love as well. This Hearty Ham and 15 Bean soup is right up there. It’s incredibly easy to make and just as satisfying to eat. The package of 15 Bean Soup dried beans includes Northern bean, kidney and navy beans as well as split peas. After that all you need is a few vegetables that are likely in your fridge and some broth, which is something most of us keep handy ‘just in case’.
The Instant Pot has been very liberating for me. It allows me to moments of laziness that go unnoticed by those in my household. I can pull that Instant Pot out and make this soup (or any others) in less than an hour and no-one is the wiser. The taste of food pressure cooked is as good as food from my Crock Pot or Dutch oven. There is no disappointment.
This is the hardest part!
If you're using an Instant Pot or Crock-Pot just add everything and turn it on.
If you're using a Dutch Oven add a 2 tablespoons of oil and turn your burner up to medium high. Add your chopped onions, carrots and celery. Cook for 3-5 minutes until the onions are translucent. Add your minced garlic, the beans and the ham bone. Add the vegetable stock and cover.
5 - 10 minutes
Remove the thyme stems. Throw them away. Remove the ham bone and any fat that is left behind. If there are big chunks of ham meat, break them up (it should shred fairly easy with a fork).
Add salt and pepper to taste. For a kick you can add a bit of Tabasco to your bowl.
Serve with crackers or to make it 'fancy' add sliced Parmesan cheese and croutons to everyones bowl.