15 Bean Soup with Veggies is an absolutely spectacular soup, seasoned to perfection with ham, veggies and herbs, and one that’s wonderful comfort food during cool, winter nights. This one starts with ham hocks and diced ham, a bag of 15 bean soup mix, and then I add three colors of bell peppers, leeks, onions, garlic, carrots, mushrooms, broccoli and tomatoes. I use thyme, marjoram, basil and parsley along with salt and pepper for seasonings and the combination of all provides marvelous taste.
Last week I had a lot of veggies that I knew would go to waste if I didn’t use them up soon, so I created this recipe with the stuff I had. It turned out really well. I wanted a soup base that wasn’t dairy-based because the person I wanted to give this soup to is still nursing and she is trying to stay away from excessive dairy products.
Here’s what I came up with–15 Bean Soup with Lots of Veggies! Very healthy and low calorie. You can make it Vegan by removing the pork neck or ham hocks and finding another substitute. I will say, however, using ham or pork really flavors this soup well. A turkey carcass would do nicely, too.
When I first made this amazing soup in June 2012, I had just begun my blog about a week previously. I didn’t have a clue about taking pictures, nor how to present food well so it would be appealing to the masses. Nor did I have a good camera at the time – only an iPhone 3!
So my pictures were grainy and blurry. On top of that, I didn’t know anything about photo editing which could have helped lighten my pictures since my kitchen is in the middle of my house and not next to a window, meaning most of my pictures were too dark. I’ve come a long way since then. I have a higher grade camera and I’m learning to take a lot better picture than I was at that time. Photo editing provides miracles to pictures that you would normally have to scrap! 🙂
I recently made 15 Bean Soup with Veggies over the Christmas holidays (December 2014) when we were visiting my in-laws in Florida. I made up a batch of this soup and the four of us enjoyed it for two different meals and still there were leftovers–enough for at least two more servings. So this recipe will feed 10-12 easily. It reheats well, too.
When I made this recipe initially, I had time to pre-soak the beans and I used the ham seasoning packet that came with the beans. This time, I didn’t have time to soak the beans and the packet that came with the beans was Cajun which, while I would have enjoyed the flavors, my in-laws probably wouldn’t have. So I eliminated the seasoning packet entirely and added additional ham this time that I made it.
The soup turned out sensationally. Really! If you enjoy a hot cup of soup for lunch or dinner meals, put this one on your menu. You’ll love it. If you don’t mind leftovers, it’s a great soup to take with you to the office for lunch during the week.
Add 15 Bean Soup with Veggies to your next menu plan. You’ll be glad you did.
15 Bean Soup with Veggies is absolutely wonderful!
This close up allows you to see how chocked full of veggies, beans and ham this delicious soup is.
15 Bean Soup with Veggies is a crowd pleaser! It’s a great soup to make for company.
This is what I did.
I used these ingredients. But I did not use the cajun seasoning packet in the beans. You can also substitute fresh tomatoes for canned if you’re trying to use them up.
Place ham hocks in a large stock pot. Add beans and 2 quarts water. Bring to a boil. Cover and simmer for 1 1/2 to 2 hours.
Remove the ham bones and take meat off the bones. Add the meat back into the soup and discard bones, fat and gristle.
Add diced bell peppers (orange, yellow and red), onions, garlic, broccoli florets, carrots, mushrooms and leeks.
Add diced ham and seasonings. Stir well to combine. Continue simmering 20-30 minutes until veggies are fork tender.
Add undrained diced tomatoes and vegetable broth.
Here’s a look at a ladle full of this tasty soup.
15 Bean and Veggie Soup is one of my favorite soup recipes. It’s so tasty.
Here’s the recipe.
15 BEAN AND VEGGIE SOUP
(My own concoction)
- 20-oz. bag 15 Bean Soup mix, with ham seasoning packet included with the beans (if available)
- 1 ½ lbs. pork neck bones (or you can use the bones and meat from leftover spiral cut ham, turkey, or the meat of your choice)
- 2 cups diced ham
- ½ lb. baby carrots, sliced
- 1 red bell pepper, sliced in strips and then each strip halved
- 1 yellow bell pepper, sliced in strips and then each strip halved
- 1 orange bell pepper, sliced in strips and then each strip halved
- 2-3 leeks, green top removed, and sliced or quartered and sliced
- 1 small onion, diced
- 1 tsp. chopped or minced garlic from a jar
- 9-oz. container pre-washed, sliced mushrooms
- 1 head of fresh broccoli florets (or use the whole head of broccoli if you have it)
- 32-oz. carton Swanson vegetable broth (or you can use chicken or beef broth if you prefer)
- 14.5-oz. can diced tomatoes (or you can use diced tomatoes with chilies or chipotle peppers if you prefer)
- 1 ½ tsp. thyme (or more if desired)
- 1 ½ tsp. marjoram (or more if desired)
- 1 ½ tsp. basil (or more if desired)
- 1 ½ tsp. Kosher salt
- ¾ to 1 tsp. black pepper
- 2 tbsp. dried parsley (or use a quarter cup of fresh if you have it)
- Water to soak beans, and at least 2 quarts to cook the beans in (I used 4 quarts)
- If at all possible, soak beans in a bowl filled with water for at least 8 hours or overnight.
- Reserve ham seasoning packet that comes with the bean mix for later.
- Place beans in a large Dutch oven or large stock pot — 6-or 8-quart size.
- Add at least 2 quarts water.
- Add pork neck bones, or other soup bones you want to use.
- Cover with lid.
- Bring to a boil.
- Once beans come to a boil, reduce heat and simmer for about 1 ½ to 2 hours.
- Remove bones from bean pot and take meat off the bones.
- Add meat back into the bean pot and discard the bones and any fat or gristle.
- Add leeks, onion, peppers, carrots, mushrooms, garlic and broccoli (or whatever vegetables you need to use up).
- Add thyme, marjoram, basil, salt, pepper, parsley and diced ham.
- Cook an additional 20-30 minutes or until veggies are fork tender. Add vegetable broth and tomatoes and heat through.
- Serve with a [url href=”http://cantstayoutofthekitchen.com/2012/06/28/caraway-rye-bread/” target=”_blank” title=”caraway rye bread”]hot crusty bread[/url] or [url href=”http://cantstayoutofthekitchen.com/2014/04/04/boston-market-cornbread/” target=”_blank” title=”boston market cornbread”]cornbread[/url].
Delicious and healthy, 15 Bean Soup with Veggies is a great way to use up garden veggies and a very easy recipe to adapt to your family’s needs and tastes. Omit the meat if you are vegetarian or vegan.
15 Bean Soup with Veggies is healthy, low calorie and gluten free.