Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
1 (12-ounce) package variety dried seven-bean mix
1 cup chopped onion (1 medium)
4 cups fat-free, less-sodium chicken broth
3 garlic cloves, minced
1 cup chopped carrot (about 2)
1 cup chopped celery (3 ribs)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 smoked ham hock (about 4 ounces)
1 (14-ounce) can crushed tomatoes, undrained
1 bay leaf
1 tablespoon fresh lemon juice
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except juice; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf. Stir in juice.
Soak the beans and chop the vegetables the night before to shave prep time. Measure one-quarter cupfuls of seven varieties of dried beans to use in place of the 12-ounce variety mix. A serving contributes more than one-third of your daily fiber needs.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
This soup was fantastic! The prep took longer than I thought, but definitely worth it. I used a 16 bean mix and used a leftover ham bone with meat on it. I also added some sage. Cooked the soup for about an hour longer. I don't know about 8 servings, 4 of us almost finished it off. I got compliments from everyone on this soup!
This actually turned out really good! I used a 16oz bag of mixed beans because that's all I could find at the grocery store. I also cooked it in my slow cooker. I cooked the onion and garlic together and then dumped it in my slow cooker along with the rest of the ingredients (I used dried oregano and thyme since that's what I had on hand) and put the extra ham and bone from a honey baked ham in there with it all. I used about 6 cups of broth instead of the 4 it called for. I cooked on Low for 7 hrs. Turned out awesome! My husband loved it!
Good homey meal with cornbread. I especially appreciate all the vegetables in this soup. I used Bob's Red Mill 15 bean mix and since we don't eat pork, a smoked turkey leg. And I used tomato sauce rather than crushed tomatoes. Made on the weekend and it gives us two dinners and some leftover to take to work. Threw in a cup of chopped fresh turnip greens a few minutes before serving and a little extra fresh basil.
Used a 16 bean soup pack and added the ham flavor seasoning included during the last 15 minutes of cooking time! Absolutely delicious! Love all the veggies with the beans. Also works well with a smoked ham bone/meat.
Hearty and yummy! I made several minor modifications: leftover diced ham instead of hock, 13 bean blend instead of 7, tomato sauce instead of crushed, italian dried herb blend and fresh parsley, omitted bell peppers. It sounds like a lot of changes, but I don't think they really changed the overall flavor of the soup. I sauteed the onions, garlic and celery together and then dumped everthing in the slow cooker for 6 hrs. It was perfect with some fresh baked bread and an IPA.
Excellent! I made this with a 13bean soup blend that contained lentils. I followed another raters advice and added extra cubed ham, I also used a leftover bone from a ham instead of a hock. Everyone loved the soup and it made wonderful leftovers for lunch.
This was excellent! I used two ham hocks as another reviewer suggested, and the flavor was perfect. I discarded them after the cooking time was finished (mostly bone and skin/fat), and replaced it with diced ham from a ham steak I had on hand. I did not have bell peppers, but tossed in two large handfuls of fresh spinach at the end. It made about 6 servings, I'd say. I was so amazed at how robust the flavor was. We will definitely make this again.