easy bean soup

Traditional Ham with Bean Soup

dry Great Northern beans

chicken broth

water

ham hocks

ham bone

olive oil

butter

onion

carrots

celery

garlic

dry thyme

dry mustard

black pepper

salt

paprika

nutmeg

bay leaves

Rinse the beans thoroughly, and place into a pot of boiling water. The beans should be completely submerged. Turn the heat off and cover. Let soak for 1 hour.

Heat olive oil and butter over medium heat in a large stock pot. Add onions, carrots, and celery and cook until onions are translucent but not brown.

Add minced garlic and cook for another couple minutes. 

Pour in chicken broth and 6 cups of water.

Add thyme, mustard, black pepper, seasoned salt, paprika, nutmeg, and bay leaves.

Add ham hock and ham bone (with some meat still on it).

Bring everything to a boil and then reduce heat to a low simmer. Cook on a low simmer for 1 hour.

Strain the beans and then add to the soup pot. Stir, and simmer for an additional 2 hours.

Turn off heat and discard ham hocks and bay leaves. Remove ham bone from pot and separate meat. Roughly chop any larger hunks of meat, and then return the ham meat to the pot.

Allow the pot to cool enough to safely place the entire pot, covered, in the refrigerator. Leave undisturbed for 12-18 hours. This will cause a lot of fat to rise to the top and solidify. Don't skip this step, or you will have an extremely greasy soup.

Using a spoon, skim off the thick layer of fat and discard.

Now just heat up the soup on the stove, and serve.

This easy to make Tuscan bean soup is the perfect meal for fall and winter weather or busy weeknights any time of the year!

Easy Tuscan Bean Soup

extra virgin olive oil

yellow onion, diced

carrots,

celery,

zucchini,

yellow summer squash, diced

garlic, pressed

red pepper flakes

thyme

rosemary

vegetable (or chicken) broth

cannellini

tomatoes

white sugar

white wine vinegar

Heat 2 tablespoons of olive oil in a...

Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.

Add the garlic, red pepper flakes, thyme and...

Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.

Stir in the broth, beans, and tomatoes. Bring...

Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.

Use an immersion blender* to partially puree the...

Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.

Add the salt, pepper, sugar, and vinegar. Taste...

Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

Serve topped with Parmesan or Dubliner cheese and...

Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Extra beans in your pantry? This Rick Stein recipe has you covered. Begin this recipe 1 day ahead.

White bean and thyme soup recipe

dried white beans,

smoked bacon,

bay leaf

thyme sprigs,

tbs vegetable or extra virgin olive oil

unsalted butter

onion,

leek, trimmed, finely chopped

celery stalks, finely chopped

garlic clove, finely chopped

milk

flat-leaf parsley, roughly chopped

Hearty 15 Bean Soup in the Instant Pot made with ham, broth, veggies, and my favorite Hurst's dried beans, perfect with a side of cornbread.

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Hearty 15 Bean Soup in the Instant Pot

garlic,

Seasoning packet that comes

broth (chicken or vegetable is best)

ham hocks, shanks, or leftover ham bone

salt and pepper

Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.

Add the garlic and saute until fragrant, about 1 minute.

Add washed and sorted 15 bean mix to the pot, add the seasoning packet, and the broth. Stir to combine.

Add the ham hocks, shanks, or ham bone to the pot.

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 45 minute cook time.

When the cooking time ends, let the soup rest at pressure (natural pressure release) for 10 minutes and then use the quick pressure release. When the valve drops, remove the lid carefully.

Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.

Adjust salt and pepper to taste and serve hot.

I just made this recipe tonight in my Instant Pot. It was fantastic. I used ham slices &amp; added some leftover smoked sausage. I didn’t use the flavor packet because of sodium issue, but did use Better Than Bouillon Reduced Sodium chicken base. No extra salt needed. My husband isn’t a soup fan, but he enjoyed this, with garlic bread on the side.

Did 45 minutes PC and 25 minutes NR.  Beans not cooked!

Delicious, but would recommend pressure for an hr with full natural release. I did not soak beans

I love this recipe!  It's so easy and has great flavor.  One thing though,  maybe put a note in advising those of us in higher altitudes to cook longer. (?) I had quite a few beans still pretty firm. Distractingly  so.  But I'll do better next time!  Thank you for the great recipe!

Fantastic recipe. I wanted a more chunky soup so soaked the beans 3 hours and used 4 cups of chicken broth Also tossed in some leftover corned beef. Once the 45 min cook time and 10 min NPR done I added in a can of Rotel. Served topped with mozzarella and Quattro formaggio. Whole family loved it (including my 12 year old picky eater).

Just made this soup for the 4th time today! So yummy and easy! Definitely my favorite instant pot recipe of all time!

https://content.jwplatform.com/videos/QOK9vRuj.mp4

This easy Hearty “15 Bean Soup” recipe is made in the Instant Pot made with ham, broth, veggies, and my favorite Hurst’s dried beans. Perfect with a side of cornbread!

Hearty 15 Bean Soup

Senate Bean Soup has been served every day in the U.S. Senate dining room every day for generations. Try it yourself, and see what all the fuss is about!

Senate Bean Soup Recipe

navy beans

smoked ham hock

onion, chopped

salt,

pepper,

Place the beans, ham hock and water in...

Place the beans, ham hock and water in a pot. Cover and simmer for about 3 hours, stirring occasionally and adding more water if desired.

Remove the ham hock. Pull the meat off...

Remove the ham hock. Pull the meat off of the bone and shred it with two forks.

Melt butter in a skillet and sauté the...

Melt butter in a skillet and sauté the onion for a few minutes until it becomes tender.

Add the shredded ham back into the soup,...

Add the shredded ham back into the soup, along with the sautéed onion. Stir it all up, adjust for salt and pepper.

Top 5 easy bean soup recipes from across the web

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Traditional Ham with Bean Soup

Easy Tuscan Bean Soup

White bean and thyme soup recipe

Hearty 15 Bean Soup in the Instant ...

Senate Bean Soup Recipe

Top 5 easy bean soup recipes from across the web

The most viewed easy bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Ham with Bean Soup

Easy Tuscan Bean Soup

White bean and thyme soup recipe

Hearty 15 Bean Soup in the Instant ...

Senate Bean Soup Recipe

The most viewed easy bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine