15-Bean Soup

I love beans. They are packed full of protein, fiber, vitamins, and minerals while super low in calories and fat. and they keep you full for a long time. They are super easy to cook and you can spice them up in so many different ways. They make for a delicious and filling dinner. Serve them up with green onions, sliced onions, and cornbread and you have yourself a super filling and tasty dinner.

I typically make more bean dishes in the wintertime as they are very warm and filling. I, however, can eat many styles of beans any time of year. They are just so good and good. This recipe for my 15 bean soup is easy to throw together and is a family favorite, especially for my daughter. She loves this soup.

let’s get started.

INGREDIENTS:

1 pkg of 15 bean soup mix
1 onion – halved and quartered
2 to 3 cups of Diced cooked ham
8 to 10 cups of water or chicken broth
2 tsp parsley- dried
2 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
Salt and Pepper to taste
1 tsp smoked paprika

DIRECTIONS:

1. In a large pot add a bit of olive oil or butter and let it melt. Add the cubed ham and onions. Cook until the ham is golden brown and the onions are slightly tender.
2. Add the beans and the broth ( the broth should cover the beans by about 2 inches) and bring to a boil. Turn the heat down to low/medium and cook until the beans are slightly tender. They should have a slight bite in the center of the bean. They will not be completely done. Add more broth or water if needed during the cooking process.
3. At this point, you can add in your spices, salt, and pepper to taste. Stir to combine and cook another 20 to 30 minutes or until the beans are tender and done to your liking.
4. Adjust the seasoning and serve with warm cornbread and butter.

• If you do not have leftover ham in your freezer you can buy some at a market deli or you can use what you have on hand. Salt pork, chopped bacon, kielbasa, Ground beef, chicken, or turkey.
• I do not salt or season my beans before or during the cooking process. I find that the salt keeps the beans from cooking properly. I season them about 20 minutes before they are done and just let them finish cooking. If you want to season them before cooking then you certainly can.
• Serve the bean soup however you like. I serve mine with green onions and buttered cornbread on the side.