Mixed Bean Soup
Looking for the perfect cozy soup for a cold winter night? Look no further! This easy Mixed Bean Soup will fill you up and keep you warm.
Servings 8 servings
Ingredients
- 20 ounces 15 bean soup mix (recommend Hurst's HamBeens)
- 3 quarts water divided
- 1 quart chicken broth
- 1 pound smoked ham hocks
- 1 onion chopped
- 2 ribs celery chopped
- 2 carrots peeled and chopped
- 2 tablespoons chopped fresh parsley
- 14.5 ounces canned diced tomatoes with juice
- 3 cloves garlic
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Juice of 1 lemon
- Fresh parsley if desired, for garnish
Instructions
- Place the beans in a large soup pot and add 2 quarts of water. Cover and allow to soak 8 hours or overnight.20 ounces 15 bean soup mix
- Drain the beans and return them to the pot.
- Add one quart of water, the chicken broth, and ham hocks. Bring to a boil, reduce heat and simmer uncovered for 2 1/2 to 3 hours.1 quart water1 quart chicken broth, 1 pound smoked ham hocks
- Add all the remaining ingredients except lemon juice. Simmer for an additional 30 minutes or more until all the vegetables and beans are tender. Note: You can also remove the ham hocks at this point and add some sliced kielbasa or other sausage to the pot for the final cooking time.2 quarts waters1 onion, 2 ribs celery, 2 carrots, 2 tablespoons chopped fresh parsley, 14.5 ounces canned diced tomatoes with juice, 3 cloves garlic, ½ teaspoon salt, ½ teaspoon red pepper flakes, 1 teaspoon dried oregano
- Just before serving, add lemon juice.Juice of 1 lemon
- Garnish with chopped fresh parsley if desired.Fresh parsley
Notes
- If ham hocks aren't available, you can also use a leftover ham bone or even smoked turkey wings. Or add sliced smoked sausage for the last 30 minutes of cooking time.
- Leftovers should be cooled completely and stored in a sealed, air-tight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or larger portions in a pot on the stove at medium-low heat until lightly simmering.
- To freeze, transfer the cooled soup into a freezer safe container. Keeps in the freezer for about 3 months. To reheat, thaw it completely in the fridge, then heat it in a pot on the stovetop as directed above.
- For the crockpot, cook on high for 5-7 hours. Test whether the beans are done and cook longer if needed.
Nutrition
Calories: 298kcal | Carbohydrates: 21g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 845mg | Potassium: 768mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2929IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 4mg
