Hamlı 15 Fasulye Çorbası

The Best Homemade Bean Soup with Ham

This recipe transforms a simple bean soup into a culinary delight, especially when you use a leftover ham bone. Don’t discard that ham bone after a holiday meal or when you’ve bought a spiral-sliced ham. It’s the secret ingredient that elevates the soup from ordinary to extraordinary.

Many pre-made 15 bean soup mixes include a “ham flavoring” packet. However, these packets are often filled with artificial ingredients. For instance, a typical packet might include ingredients like salt, dextrose, maltodextrin, sugar, bacon flavor, disodium inosinate, disodium guanylate, ham flavor, and silicon dioxide. Instead of relying on these additives, we’re focusing on real ham flavor by using a ham bone and a few carefully chosen spices and herbs. The authentic taste is undeniably superior to any artificial flavoring.

The total time to make this 15 bean soup may seem a bit long due to the overnight soaking, but the actual hands-on time is minimal. This is a simple recipe that’s mostly hands-off, making it perfect for busy weeknights or relaxed weekend cooking.

Essential: Soaking Dry Beans

Soaking dried beans is a crucial step to ensure they cook evenly and become tender. Start by giving your beans a quick rinse to remove any dust or debris. Then, sort through the beans, discarding any small pebbles or foreign objects you might find. Submerge the dried beans in plenty of water.

The best method is to soak them overnight, or at least for 8 hours. If you’re short on time, you can use the quick-soak method, which involves boiling the beans for 2 minutes and then letting them soak for an hour or more. Both methods work well.

Once the beans have finished soaking, drain off the soaking water, rinse the beans again, and drain thoroughly before using them in the soup.

Looking for quicker soup options? Try these popular recipes: Bean and Bacon Soup, White Bean Soup, or Instant Pot Black Bean Soup.

Detailed Instructions: How to Make 15 Bean Soup

With your beans soaked and ready, it’s time to create your delicious soup! This recipe requires at least two hours of cooking, but you can let it simmer for even longer. The longer it simmers, the more the flavors meld together.

Start by sautéing chopped onions, carrots, and celery in a Dutch oven or large stockpot until the vegetables soften. Add the soaked beans, water, and seasonings. Place the ham bone in the pot, bring the soup to a boil, then reduce the heat and let it simmer. I recommend simmering for about an hour and a half, but don’t worry if it takes longer. The beans will get more tender, and the flavors will deepen with time.

Remove the ham bone from the soup. If there’s any ham still attached, pull it off and add it to the soup. At this point, I like to add some additional diced ham. If you don’t have any extra ham, the flavor from the ham bone will still give you a fantastic soup.

Simmer the soup for an additional 15 minutes to make sure everything is heated through. Remember to remove the bay leaf before serving. Garnish with fresh parsley for a touch of freshness.

Serve this hearty soup with warm, homemade sides like healthy cornbread or whole wheat biscuits made with cornmeal, cheddar, and black pepper. Beer bread is another great choice, and it’s quick to make. You could also try the overnight Dutch oven bread.

Recipe Variations & Customizations

• Ham Bone Substitutions: If you don’t have a ham bone, you can substitute it with other ingredients to get a similar depth of flavor. Sausage, like kielbasa or smoked sausage, is a great option, or you can use Italian sausage. Another simple addition is cooked and crumbled bacon at the end of the cooking time. Ham hocks are also an excellent alternative to a ham bone. They provide a rich, savory taste.
• Vegetarian or Vegan Option: To make this soup vegetarian or vegan, simply omit the ham bone and ham. Enhance the flavor by adding a couple of tablespoons of nutritional yeast. Use vegetable broth instead of water. For a smoky flavor, consider adding smoked paprika to taste.
• Add More Vegetables: If you love your soup packed with veggies, increase the amount of carrots, celery, and onion. You can also add chopped bell peppers. Incorporate spinach or kale near the end of the cooking time for added nutrients.
• Make it a One-Bean Soup: If you can’t find a 15 bean soup mix, don’t worry! This soup is just as delicious with a single type of dried bean. Great Northern beans or another white bean would work perfectly.
• 15 or 16 Beans: Some bean soup packages contain 15 types of beans, while others have 16. It doesn’t make a difference with this recipe, so use whichever mix you prefer. Either way, you’ll have a flavorful and satisfying soup!

Storage & Reheating Tips

Refrigerate: This recipe makes a large batch of soup. Store leftover soup in airtight containers in the refrigerator. It will stay fresh for three to four days, making it perfect for lunches.

Freeze for Later: For extended storage, freeze leftover soup for future meals. Bean soup freezes well and will keep for at least six months. Thaw it in the refrigerator overnight before reheating.

Reheat: You can reheat individual portions in the microwave using a microwave-safe bowl. Cover the bowl to prevent splattering. For larger amounts, reheat the soup in a saucepan on the stovetop. If the soup is too thick after reheating, add a bit of water or broth to reach your desired consistency.

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