15 Bean Soup

 When I was a girl, I had the benefit of enjoying foods from my parents' Depression-era life. Now I realize they had some pretty odd foods. They had to make do. But it wasn't always bad, tasteless, or bizarre. It was almost always economical, and one of the things my Dad used to make us was 12-bean soup. Apparently, it had been around a while before the Hurst dry bean company decided to put it together into one bag in 1938. I loved this soup. It was always tasty and warming. And today, when I make it, good memories of good times come flooding back. Today it's now a 15-bean soup. I will present this in two different ways.

TRADITIONAL STOVETOP

• 1 package HamBeens® 15 BEAN SOUP® with seasoning packet
• 4 cups water
• 4 cups low-sodium chicken broth
• 1 smoked ham hock, leftover ham, or smoked sausage
• 1 onion diced
• 2 cloves garlic, minced
• 15 ounces diced tomatoes with juice
• 1 teaspoon chili powder (optional)
• 1 tablespoon lemon juice

SOAK THE BEANS ONLY overnight, changing the water every few hours.

Special note: only add the tomatoes and onion when the beans are tender.

1. Rinse beans and drain. 
2. Sort any unwanted debris and set the seasoning packet aside.
3. Place beans in a large pot of cool water. 
4. Cover and allow to soak at least 8 hours or overnight. 
5. After soaking, drain the water. 
6. Add water and broth to a large pot. If using smoked ham hock, add it to the water and broth in a large pot. 
7. Bring to a boil, reduce the heat to a simmer, and cover. 
8. Cook 1 hour. (Note: if using ham bone, leftover ham, or smoked sausage, it can be added along with the beans in the step below and does not need to be pre-cooked.)
9. Add onion, garlic, and drained beans, and reduce the heat to a simmer, and cover. 
10. Cook 1 ½ to 2 hours or until beans are tender. 
11. Stir in tomatoes, chili powder, and lemon juice. 
12. Simmer uncovered for an additional 30 minutes or until thickened.
13. Stir in the seasoning packet from the beans and season with salt & pepper to taste. 
14. Simmer 1 minute more.

CROCKPOT VERSION

• 1 pkg HamBeens® 15 BEAN SOUP®
• 8 (9-10 if you prefer a more "brothy" soup) cups water OR use chicken/beef/vegetable broth for added flavor.
• 1 lb. smoked sausage, ground sausage (browned in a pan before adding to the pot), ham hocks, or diced ham. Our favorite is to use a leftover hambone with some meat on it.
• 1 medium-sized onion, diced
• 1-2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz.)
• 1 tbsp. chili powder
• Juice from 1 lemon
• Optional: Hot sauce, salt and pepper to taste

THIS IS THE NO-SOAK METHOD

1. In a colander or sieve, rinse beans thoroughly. 
2. Sort and inspect for any unwanted debris, and discard it.
3. Drain and pour the beans into a slow cooker with 8 cups of stock/water, onions, garlic, and meat or a hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
4. Stir to combine. 
5. Set the slow cooker on high and cook for 6-7 hours, then check to make sure the beans are tender. The soup can continue to simmer for several hours, developing more flavor over time.
6. After the beans are tender, remove the hambone. 
7. Chop or shred any ham that has fallen from the bone and add it back to the pot. 
8. Stir in the can of diced tomatoes, the included Ham Flavor packet, optional chili powder, and the lemon juice.
9. Cook for an additional 30 minutes, then keep warm until ready to serve.

I recommend serving with a freshly baked slice of corn bread! You can also serve it over rice.

Please keep in mind that every time the lid is opened, your cooking time will be longer.