Ingredients
Units
Scale
- 1 pound 15 bean soup blend (dry beans)
- 1 1/2 cups sliced carrots
- 6 ribs celery sliced
- 6 ounces ham or canadian bacon diced
- 4 cups reduced-sodium chicken broth
- 4 cloves garlic minced or crushed
- 2 teaspoons salt-free seasoning blend (like Mrs. Dash)
- 2 cups water
- 2 teaspoons kosher salt (adjust to taste)
- hot sauce (optional)
Instructions
- Soak beans in water OVERNIGHT before preparing soup. (You could also start them very early in the morning to be ready to cook late afternoon.) To soak, place beans in a bowl, and cover with about three inches of water. After an 8+ hour soak, drain the beans, and sort through them looking for any foreign materials (like rocks).
- In a large stockpot, add soaked beans, carrots, celery, ham, broth, garlic, and salt-free seasoning. Add additional water (up to 2 cups) to make sure beans are covered by about an inch of water.
- Bring pot o’ beans to a boil. Boil for a few minutes, and then reduce heat to a fast simmer. Cover, and cook for at least 2 1/2 hours, or until beans are as tender as you’d like.
- If desired, use a potato masher or heavy wooden spoon to smash some of the beans. This will make a creamier soup, but it’s optional. You can also leave the beans whole in broth if preferred. Simmer about 15 minutes longer after mashing.
- Season the soup with salt and hot sauce to taste. Serve with cornbread and hot sauce on the side.
Notes
- Allow at least three hours cook time. Soup can be kept warm over low heat until ready to serve. Reheats well too if made ahead!
- If you’d like to make this in a slow cooker, add all ingredients as described above, and cook on low at least 12 hours or high at least 6 hours.
- Prep Time: 10
- Passive Time: 480
- Cook Time: 180