You can imagine what a down right flavor bomb this soup must be! It’s salty, it’s rich, it’s filling. It’s absolutely wonderful. This classic bean soup is a great winter dish for bean and meat lovers!
We were in the US some time ago. The hubs and I love to self cater when we travel so we were in and out of quite a few local supermarkets during our stay. Visiting supermarkets, that must be my all time favorite excursion!
During one of those trips, I stumbled upon this large bag of a colorful bean mix. I had heard of 15 bean soup before. And since we are both huge bean lovers, I took this gorgeous bag of 15 bean soup mix home with me!
15 Bean Soup with Ham HockIt had a bag of ham flavoring in it also. But I kept that for another recipe because I’m adding a gorgeous ham hock to the soup already so wouldn’t need it.
Too bad both my husband and I are such bean lovers, that bag didn’t last long. So after that I bought a bunch of different dried beans, mixed them up and made separate portions. This bean mix is great to cook with but I also like to bring them as a gift for foodie friends. And they all love them!
Boy, what can I say in the end?
We ate it all. All 4 portions. No joke. The hubs is a huge bean fan, I knew that. But then I guess he just beat the world record again tonight. And so did I. What an amazing dinner: beans and ham.
Do you love beans?
Then also check out my Indian bean stew as well, made with the same 15 bean mix!
A delicious 15 bean soup with ham hock!
- 1 fresh ham hock (about 2 lbs or 850 g)
- 1 ½ lbs 15 bean soup mix (600 g)
- 5 medium garlic cloves chopped
- 1 small onion chopped
- 1 medium fresh carrot chopped
- 2 stalks fresh celery chopped
- 1 medium potatoes diced
- 4 tbsp fresh parsley chopped
- 2 sprigs fresh rosemary
- 3 beef bouillon cubes
- 2 tbsp strong mustard
- 3 bay leaves
- olive oil
Pour the bean mix in a bowl and add water until the beans are fully submerged. Then soak them overnight.
Pour some olive oil in a high pan and place it over medium heat until hot. Then add the chopped onion and garlic, fresh rosemary and bay leaves.
Stir fry them for 5 minutes. Then add the chopped carrot, potato and celery.
Stir fry the veg for 4 minutes. Then add the ham hock.
Drain the soaked beans and add them to pan. Also add the mustard, bouillon cubes and some pepper.
Add 6 cups (1,5 l) of water until the ingredients are submerged.
Bring the soup to a boil and then turn the heat low. Cover the pan and simmer the soup for an hour. Then turn the heat off and let the ham hock cool in the soup. Remove the ham hock and tear it up. Discard bones and skin.
Chop the ham and then add it back to the pan with the parsley.
Check the seasoning. Add extra pepper, salt or mustard to taste. Add extra water if necessary. Bring the soup to a simmer, then take the pan off the heat and divide the beans and ham over deep plates. Serve hot.