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15 Bean Soup with Veggies | Can't Stay Out of the Kitchen | this is one of our favorite #soup recipes. It is sooo delicious. It's #glutenfree & chocked full of #veggies & #beans. #ham

15 Bean Soup with Veggies

Teresa Ambra
This sensational 15 Bean Soup with Veggies 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 recipe yet nice enough to serve for company. Gluten free.
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Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine Southern
Servings 12
Calories 246 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle

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, washed thoroughly and 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. 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. dried thyme or more if desired
  • 1 1/2 tsp. dried marjoram or more if desired
  • 1 1/2 tsp. dried basil or more if desired
  • 1 1/2 tsp. sea salt or kosher salt
  • 3/4 to 1 tsp. ground 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 246kcalCarbohydrates: 42gProtein: 12gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 4385mgPotassium: 790mgFiber: 7gSugar: 7gVitamin A: 3506IUVitamin C: 55mgCalcium: 152mgIron: 3mg
Keyword beans, carrots, gluten free, main dish, pork, soup, vegetable
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