Ingredients
- 8 cups Chicken broth - low sodium plus water or broth as needed during cooking
- 1 meaty bone from a fully cooked ham not a raw ham hock; keep whole
- 1 lb fully cooked smoked sausage cut into bite-size pieces
1 clove Garlic minced
1 tsp Chili powder optional; a mild chili seasoning blend, not cayenne- 1 14.5–15 oz can diced tomatoes with juices
1 Lemon juice added to taste at the end
1 Yellow Onion diced- 20 oz dried 15-bean soup mix seasoning packet reserved, optional to taste
- Hot sauce or crushed red pepper to taste optional
Instructions
- Sort the dried bean mix, discarding stones or damaged beans. Rinse, place in a large bowl and cover generously with cold water. Soak in the refrigerator for at least 8 hours or overnight. Drain and discard the soaking water.
- Put the soaked beans in a large stockpot, cover with fresh water by several inches and bring to a full rolling boil. Boil vigorously for at least 30 minutes, adding boiling water as needed to keep the beans covered. Do not cook raw kidney-containing bean mixes only in a slow cooker. Drain carefully.
- Return the boiled beans to a clean large stockpot. Add 8 cups broth, the whole cooked ham bone, onion, garlic and optional chili powder. Bring to a boil, then reduce to a steady gentle simmer. Partly cover and cook for 1–2 hours, stirring occasionally, until every type of bean is completely tender. Add hot water or broth as needed to keep the beans submerged; older beans can take longer.
- Remove the ham bone to a plate. When cool enough to handle, remove the meat, discarding bone, gristle and excess fat. Return the chopped ham to the pot. Add the fully cooked sausage, tomatoes with their juices and a little of the reserved seasoning packet if desired. Simmer for about 30 minutes, until hot throughout; cooked meat being reheated should reach 165°F (74°C).
- Add lemon juice gradually to taste. Adjust seasoning only after tasting because the meat, broth and seasoning packet can be salty. Serve with optional hot sauce or crushed red pepper.
Notes
This revision uses a stovetop method. Kidney-containing dried bean mixes need a separate vigorous boil after soaking; a slow cooker alone is not sufficient. Add acidic tomatoes and lemon after the beans are tender.
Use an 8-quart or larger stockpot. Soaking and cooking time vary with the beans; the 3-hour cooking estimate includes the initial boil and final simmer. Yield is approximately 10 servings. Use a fully cooked ham bone and fully cooked sausage; raw ham hocks require a different cooking assessment.
Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat to 165°F (74°C).
Inspired by Hurst’s 15 Bean Soup, revised to include a separate soaking and boiling step.
