15 Bean Soup: This easy 15 bean soup mix recipe is the perfect weeknight dinner. Make it on the stovetop or in the slow cooker and serve it with cornbread for a comfort food dinner everyone will enjoy!
Remove the cajun seasoning packet from the HamBeens package and set it aside. Add the beans to a large bowl, and cover with water. Let soak for at least 8 hours or overnight.
When you’re ready to make the soup, drain the beans and set aside until ready to use.
Heat a heavy bottom pot over medium-high heat. Once hot, add the 2 tablespoons of olive oil.
Saute the 1 diced white/yellow onion, 3 diced carrots, and 3 diced celery stalks for 6-8 minutes, or until the vegetables begin to soften. Add the 4 cloves minced garlic and cook for an additional minute, or until fragrant.
Add the 6 cups chicken broth, 1.5 - 2 cups of leftover ham, 1 teaspoon black pepper, drained beans, 4 fresh thyme sprigs, 2 dry bay leaves, 2 tablespoons soy sauce, cajun seasoning packet, and 14.5 ounce can of diced tomatoes. Stir to combine and bring the soup to a boil.
Reduce the heat to simmer. Cover and cook for 1 ½ hours, or until the beans are soft.
Remove and discard the bay leaves and thyme sprigs from the soup.
Serve with cornbread or crusty bread and butter.
Notes
Crockpot/Slow Cooker Instructions: Soak the beans overnight per the instruction above. Once you’re ready to make the soup, add all of the ingredients to your crockpot. Cook on low for 8-10 hours or on high for 6 hours.Storage: Store any leftover 15 bean soup in an airtight container in the fridge for 3 days.This soup freezes beautifully. Once the soup is at room temperature, pour it into a freezer-safe container and store it in the freezer for up to 3 months. Once you’re ready to eat it, let the soup thaw in the fridge overnight and heat in a saucepan on the stove or in a bowl in the microwave until hot.