Multi-bean and Pea Soup With Ham
Homemade Bean and Pea Soup with Ham
Rate This Recipe
Bag of Beans for Soup
My husband loves his beans, so I grabbed a bag of bean and ham soup mix. It included several dry beans and peas in it; small lima beans, black eyed peas, black beans, red beans, lentils, navy beans, northern beans and large lima beans, just to name a few. There was also a seasoning packet with ham flavoring.
I liked the idea of starting with dry beans but was not impressed with all of the preservatives and such in the seasoning packet. Which by the way is still waiting on my counter for me to decide what to do with it. I figured using my soup base would be healthier than the packet.
- Prep time: 24 hours
- Cook time: 5 hours
- Ready in: 29 hours
- Yields: approximately 8 -12 servings
- 1/8 cup large lima beans, dried
- 1/8 cup small white beans, dried
- 1/8 cup red kidney beans, dried
- 1/8 cup baby lima beans, dried
- 1/8 cup great northern beans, dried
- 1/8 cup speckled lima beans, dried
- 1/8 cup black beans, dried
- 1/8 cup green baby lima beans, dried
- 1/8 cup pinto beans, dried
- 1/8 cup cranberry beans, dried
- 1/8 cup pink beans, dried
- 1/8 cup whole green peas, dried
- 1/8 cup yellow split peas, dried
- 1/8 cup lentils, dried
- 1/8 cup green split peas, dried
- 1/8 cup small red beans, dried
- 1/8 cup navy beans, dried
- 1/8 cup blackeye peas, dried
- 1-2 Tbsp ham soup base
- 1/2 TBsp red pepper flakes, dried
- 1/2 tsp garlic powder, seasoning
- 1/2 tsp celery salt, seasoning
- sprinkle tarragon, dried
- 1/2 tsp bay leaf, dried/chopped
- 1 can V8 juice low-sodium, 5.5 fl oz
- 2 medium sized tomatoes, chopped
- 1/4 lb ham, cubed
- 7-8 cups water, for the soup
- 4-5 cups water, for soaking the beans
- as much as needed water, for rinsing the beans
- 3 small onions, quartered
- Rinse the beans and make sure you remove debris. Then follow the directions on the package for either quick soak or overnight soak. * I did both. I soaked them overnight then did the quick soak before cooking. This does cook the beans somewhat and breaks a few down to help thicken the soup without adding any flour or corn starch.
- Add 7-8 cups of water and soup base to the beans in large pot. Directions on the bag say to simmer gently with the lid tilted until the beans reach the desired tenderness. They suggest 1 1/2 to 2 hours.
- At this point I added a small can of V8 juice and some diced ham and diced tomatoes. Seasoned it with garlic powder, tarragon, bayleaf, red pepper flakes, and celery salt.
- Mixed it in well and moved it to my crock pot so it could cook slowly without supervision. I set it on low and let it cook about 5 hours.
- I add more red pepper flakes to my bowl and I tried it with sour cream and mozzarella cheese once. You can add whatever you want to it but it is very good on it's own.
I am guessing here on the amount of beans as it was a package with the many beans in it. The package states that there are 20 oz in the bag. Next time I am going to just chose my beans separately and mix in about a 1/8 or a cup of each bean. Then I will have plenty more beans on hand for the batch after that.
Links to more Recipes by Dardia
More by this Author
McCourtie Park in Somerset, Michigan. A wonderful place to spend a day, for free.
This is my view on the "I Loved You From The Moment" saying.
A recipe using eggplant, zucchini and green bell pepper.