15 Bean Soup with Veggies
This sensational soup is chocked full of ham, assorted veggies and beans, then seasoned to perfection with marjoram, thyme, parsley, basil, salt and pepper. It's a great comfort food and gluten free.
Ingredients
- 20 oz. bag 15 Bean Soup mix, with ham seasoning packet included with the beans if available
- 1 1/2 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 ham diced
- 1/2 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, diced
- 1 small onion diced
- 1 tsp. fresh garlic chopped, or minced garlic from a jar
- 8 oz. container mushrooms sliced
- 1 head fresh broccoli florets, or use the whole head of broccoli if you have it
- 32 oz. ctn. Swanson vegetable broth or you can use chicken or beef broth if you prefer
- 14.5 oz. can tomatoes diced , or you can use diced tomatoes with chilies or chipotle peppers if you prefer
- 1 1/2 tsp. thyme or more if desired
- 1 1/2 tsp. marjoram or more if desired
- 1 1/2 tsp. basil or more if desired
- 1 1/2 tsp. sea salt or kosher salt
- 3/4 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
Instructions
- 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 hot crusty bread or cornbread.
Notes
NOTE: Other veggies can be added, if desired.
NOTE: I did not use the Cajun seasoning packet with the beans because I was cooking this soup for people who don't enjoy spicy. But you could add it to the soup for an entirely different taste.
NOTE: For vegan, omit ham and ham bones.
NOTE: Once the beans have cooked close to 1 ½ hours they will probably be close to done. Even though soup mix packages say to cook 2 ½ to 3 hours that is usually way too long, especially if you've soaked your beans.
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