Savory and delicious 15-bean soup with ham and sausage
Set aside the Seasoning Packet that comes with the 15-Bean Soup Mix.
Rinse and drain the dried beans. Check for any unwanted debris and discard. Place the beans in a large pot and cover with cold water by approximately 3 inches.
Quick Soak or Power Soak: Bring water almost to a boil (small bubbles appear around the edges of the pot) and let simmer 2 minutes. Remove from heat, cover with lid, and let stand for one (1) hour. After 1 hour, drain off the water.
Your beans are now ready to use in your favorite recipes.
In a large soup pot or Dutch oven over medium-high heat, add some vegetable oil and sautonions and garlic until tender. Add reserved seasonings, ham, ham bone, sausage, prepared beans, stewed or diced tomatoes with liquid, carrots, and zucchini. Pour in just enough chicken broth until bean mixture is covered with at least 2 inches of liquid over the top of the soup bean mixture.
Bring the soup mixture just to a boil, stir and reduce heat to medium-low to simmer for 2 to 2 1/2 hours until all the different bean sizes are tender. While the soup is simmering, stir every once in awhile and add additional water if needed. Add salt and pepper to taste.
Serve soup in individual soup bowls. Enjoy!
Serves many.
Preheat the Slow Cooker (Crock Pot). et aside the Seasoning Packet that comes with the 15 bean soup mix.
Add oil to a large frying pan over medium-high heat and sautonions and garlic until tender.
Rinse the beans and add to slow cooker along with reserved Seasonings, onions, garlic, ham, ham bone, sausage, carrots, zucchini, and stewed or diced tomatoes with liquid. Pour in enough chicken broth until bean mixture is covered with at least 2 inches of liquid over the top of the soup mixture. Stir and cover with lid.
Cook on high for 4 hours or low for 8 hours (until all the beans are tender).
Salt and pepper to taste and serve in individual soup bowls. Enjoy!
Serves many.
Press the Saute button and adjust to High heat setting. When the Instant Pot registers "Hot", add 2 tablespoons vegetable oil and let oil heat up for a minute. Add onions and saute for 3-4 minutes until the onions are softened, then add the garlic and saute for about 30 seconds. Add reserved seasonings from bean mix,ham bone, dried beans, stewed or diced tomatoes with liquid and pour in just enough chicken broth until bean mixture is covered with at least 2 inches of liquid. Stir everything together. Note: Make sure pot is no more than 1/2 full when cooking dried beans.
Press the Cancel/Keep Warm button. Cover with lid and close the lid to seal. Make sure the pressure valve is closed to seal. Next press the Manual button, adjust to high pressure setting. Set the cooking time to 35 minutes. When the cooking time has completed, let the pressure naturally release until the pin drops to indicate all the pressure has released (this take about 20 minutes).
Open the lid and add the ham, sausage, carrots and zucchini and stir everything together. Cover with lid and close the lid to seal. Make sure the pressure valve is closed to seal. Next press the Manual button, adjust to high pressure setting. Set the cooking time to 10 minutes. When the cooking time has completed, Quick Release the pressure until the pin drops to indicate all the pressure has released. Open the lid and add salt and pepper to taste. Serve and enjoy.
Serves Many.
* I like to use Hurst's Brand 15-Bean Soup Mix. You can buy the package of 15-Bean Soup in your local grocery store which is packaged with a variety of 15 different kinds of dried beans and a Seasoning Packet.
** Ham hocks can be found in most local grocery stores (ask the butcher, if you can't find them).
*** Learn how to make homemade Chicken Stock - Basic Chicken Stock.
15-Bean Soup with Ham and Sausage Recipe: https://whatscookingamerica.net/soup/15-beani-soup.htm