Were you lucky enough to score the coveted ham bone after this year’s holiday feast? We turned our ham bone into Loaded Bean Soup. Loaded with count ’em 15 of these varieties: Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean.
It’s New Years Day and we like many want to be sure to include as many ‘Good Luck’ foods into our day as possible. We started with a bag of dried beans from Hurst’s called 15-Bean Soup, even though the label lists 17 varieties. Ha! That reminds me of a favorite childhood magazine, mostly reserved for doctor’s offices. Anyone else remember Highlight’s Hidden Pictures?
Can you spot the Black-Eyed Peas? I was tempted to try and identify all 15 or 17 of these beans…That’s when we decided to simply call our version Loaded Bean Soup.
We had our own ham bone which we made ham broth from (simple to do) vs. their seasoning packet. We did however mostly follow the soup recipe on the package. I must admit I was intrigued by the suggestion of beans, diced tomato, chili powder and fresh lemon juice.
The result was a hearty flavorful soup, naturally low in fat and high in fiber. That qualifies this Loaded Bean Soup as a Healthy Choice going into the New Year. Serve this soup with a side of homemade Cornbread for a little extra good fortune.
Curious what other foods, besides Black-Eyed Peas, are said to bring luck, health and good fortune in the New Year? Check out this fun round-up of 10 Good Luck Foods.
- 1 pkg. Hurst's dried 15-Bean Soup
- 1 ham bone
- 1 can diced tomatoes
- 1 onion, diced
- 3 garlic cloves, minced
- juice of one lemon
- 1 Tbl. chili powder
- Place beans in a large Dutch oven and cover with 2-quarts of water for 8-hours or overnight.
- Meanwhile, to prepare the ham broth, place ham bone in large stock pot covered with 3 quarts of water. Bring to a boil then gently simmer for 2-3 hours, skimming foam periodically. Remove ham bone, reserve any ham pieces and chill broth. Once chilled skim off an fat.
- Drain beans, cover with ham broth and simmer for 2½ hours.
- Add remaining ingredients including any reserved ham. Simmer for an additional 20-30 minutes or until onion and beans are tender.
- Delicious served with cornbread.
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