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Multi-bean and Pea Soup With Ham

Updated on August 2, 2012

Homemade Bean and Pea Soup with Ham

Add a little sour cream, Parsley, and mozzarella cheese and sprinkle with red pepper flakes.
Add a little sour cream, Parsley, and mozzarella cheese and sprinkle with red pepper flakes. | Source

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3 stars from 4 ratings of Homemade Multi-bean and Pea Soup with Ham Soup

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.

Cook Time

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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    • Warren Curtis profile image

      Warren Curtis Daniels Jr 3 years ago from Buffalo, New York

      I am so going to try this! Big Up!

    • Dardia profile image

      Darlene Yager 5 years ago from Michigan

      Hi, Nell! Nice to see you popped by. I hope you enjoy this recipe. I have been playing around with trying to come up with things to make with all of the tomatoes I got this year. There may be another recipe soon!

    • Nell Rose profile image

      Nell Rose 5 years ago from England

      Sounds absolutely delicious, I love trying new recipes so this was great!

    • Dardia profile image

      Darlene Yager 5 years ago from Michigan

      I am not fond of some beans such as lima beans but really enjoyed them this way. Thanks for stopping by.

    • rjsadowski profile image

      rjsadowski 5 years ago

      A great recipe. When it comes to beans, I say the more the merrier.

    • Dardia profile image

      Darlene Yager 6 years ago from Michigan

      This was a generic bu it didn't give me any thing to add besides tomato and green chiles, which I decided not to add.

    • Lilleyth profile image

      Suzanne Sheffield 6 years ago from Mid-Atlantic

      I've made this recipe which is on the 15-Bean Soup package. I add diced tomatoes also. It is very good and lasts for days.

    • Dardia profile image

      Darlene Yager 6 years ago from Michigan

      I have used ham bone before but I don't often buy ham with the bone in it. I only buy a small boneless ham most of the time. Oddly enough it is hard to buy just the ham bone in the grocery stores around here anymore. But yes, that gives it lots of flavor.

    • profile image

      win-winresources 6 years ago from Colorado

      Hi Dardia-

      I love ham and peas, ham and beans and ham and greens. Your recipe sounds like fun.

      I would suggest a ham bone saved from the last time you had a ham. Throw it in early and let it cook for a couple of hours at least. (You probably won't need the ham base then.)