Made with dried beans, a smoked ham hock, and a small handful of pantry staples, this 15 bean soup is a budget-friendly dinner that's great for planned leftovers.
Soak beans before cooking. In a colander, rinse 20 ounce package HamBeens® 15 Bean Soup® thoroughly. Check for any bad beans and discard. Add the beans to a large pot with enough water to cover by 2 inches. Cover with a lid and soak for 8 hours up to overnight.
Cook the beans with the ham hock. Drain the water from the beans, rinse, and add them back to the pot. Add 8 cups water, 2 tablespoons chicken bouillon base, 1 pound smoked ham hock,15- ounce can diced tomatoes,1 medium-sized onion,6 smashed garlic cloves, 2 sprigs fresh rosemary, and 2 tablespoons extra virgin olive oil. Bring to a boil, then skim any foam from the broth. Lower to a rolling simmer, and cook covered with a lid for 1 ½ - 2 hours or until the beans are tender. Discard the rosemary stems.
Dice the meat and add the aromatics. Remove the ham hock from the soup and cut the meat from the bone. Add back to the soup with 3 carrots,1 tablespoon chili powder, and 1 teaspoon kosher salt. Bring back to a rolling simmer, and cook for 30-45 minutes. Add the juice from 1 lemon. Taste for seasoning and adjust if necessary. Serve with 2 tablespoons grated Parmesan cheese and 2 tablespoons chopped Italian parsley.
Notes
To store: Leftover bean soup will last up to 5 days in the fridge or 3 months in the freezer. This soup reheats well in either the microwave or on the stove.