This tasty 10-bean soup is a fantastic recipe for chilly winter days. And there’s a lot more going on in this soup than just beans!
It’s packed with veggies, smoky turkey, ham, garlic, and delicious spices.
The flavors in this soup are truly over the top.
What I love about this recipe is it’s a great way to use up leftover ham.
So, grab your favorite soup bowl, and let’s take a look at this amazing 10-bean soup recipe!
10-Bean Soup Recipe
10-bean soup is a rustic soup recipe that requires very minimal effort.
It’s high in protein and fiber and low in calories, making it a super hearty meal.
One bowl of this soup has around 200 calories and 15 grams of protein. But it doesn’t taste like healthy food!
I love making this soup in the days following a heavy meal when I need something light yet filling.
Using leftover holiday ham and turkey is a great way to repurpose them into something new and exciting.
Just wait until you see how easy it is to whip up this classic comfort food.
I like to call this soup a ‘clean out the fridge’ recipe. After a big holiday dinner, you likely have everything you need on hand.
And even if you make this recipe outside of the holidays, the ingredients are easy to come by.
- Beans – It’s not bean soup without beans! Opt for a variety bag of beans with lima beans, kidney beans, red beans, and lentils, for example. And always remember to soak dry beans overnight before adding them for the best results.
- Vegetables – Coarsely chopped vegetables give this soup a great texture and flavor. Reach for classic soup veggies like carrots, red and green bell peppers, celery, and tomatoes.
- Aromatics – There’s no need to dig out all the spices in your spice rack. All you need to impart rich, earthy flavors in this soup are basil, garlic, and black pepper. They add such a lovely depth of flavor.
- Smoked turkey or smoked ham – Cubed turkey or ham adds a meaty, smoky bite to this dish. Each works great in this recipe, depending on the leftovers you have on hand.
- Ham hock – A ham hock (or a ham bone) is the secret ingredient in this recipe that brings intense flavor. But if you don’t have one, no worries! It takes just as good without it, although it won’t have the same intense smokiness.
- Chicken stock – Adding chicken stock (instead of water) takes the flavor over the edge. If you’re using a ham hock or bone, you opt for a low-sodium broth to cut down on saltiness.
How to Make 10-Bean Soup
It only takes around 20 minutes to prep the ingredients for this amazing soup. Check out how quick and easy this recipe is!
1. Prepare the beans. Rinse the bean mix and leave it to soak overnight.
2. Chop the veggies. Coarsely chop the celery, carrot, red and green peppers, tomatoes, and garlic. Set them aside.
3. Start the soup base. Pour the chicken stock into a large pot.
4. Add the veggies. Then, add the celery, onion, bell peppers, basil, carrots, tomatoes, black pepper, beans, and garlic.
5. Combine the meat. Stir the ham hock and cubed turkey (or ham) into the soup mixture, and then cover the pot.
6. Bring it to a boil. Set the heat to high and bring the soup to a boil. Once it’s boiling, lower the heat to medium and uncover it.
7. Cook it low and slow. Cook it on medium heat for 2 1/2 hours or until the beans are nice and tender.
8. Serve. Remove the ham hock (if using), ladle it into soup bowls, and enjoy!
Can You Make 10-Bean Soup in the Crockpot?
Absolutely! 10-bean soup is just as good in the Crockpot as on the stove.
The only downside is it takes between 4-6 hours, but that’s not necessarily a bad thing.
Just dump all the ingredients in the slow cooker, set it to low, and head out for the day. When you come home, your soup awaits!
When using the Crockpot, your soup will lose a bit of its liquid. But that’s an easy fix! Add in a little more stock (or water), and give it a good stir to combine.
Tips for the Best Bean Soup
Check out some quick and easy tips to take your soup game to new heights.
- Get ahead of yourself. Like a fine wine, this soup only gets better with time. If you can, make it a day or two ahead of time. As it sits in the fridge, all the flavors combine for a more intense flavor.
- Take it easy on the salt. You don’t need to add salt when you add ham or ham hocks to your soup. So, when adding chicken stock, opt for a low-sodium option. Taste the soup as you go. If it seems overly salty, add more water.
- Always soak your beans. Soaking beans reduces the overall cooking time and improves their texture. But if you don’t have time to soak, no worries! Unsoaked beans require an extra cup of water and 60 more minutes of cooking time.
The great thing about this classic, rustic soup is there are many ways to make it your own. Adding different types of meat, spices, or veggies makes a big difference.
Here are a few variations that taste as good (if not better) than the original.
- Vegetarian 10-bean soup. Making this soup recipe vegetarian is so easy- just omit the meat! However, you still want a little fat and salt in there, so add a splash of olive oil and salt.
- Cajun 10-bean soup. Want a little spice in your life? A simple bean swap makes a big difference. Go for the Cajun spice blend when shopping for beans.
- Chicken 10-bean soup. Not a fan of ham or turkey? Chicken works as a great substitute in this soup recipe! Swap out the ham and turkey for cubed chicken breast. Or, you can add shredded chicken right before serving.
What to Serve With Bean Soup
The key to an amazing soup night is what you serve on the side. You want something to sop up extra soup at the bottom of the bowl!
Here are a few side dish ideas for this tasty 10-bean soup.
Cornbread is my all-time favorite side dish for bean soup. Since this 10-bean soup is salty, sweet cornbread is the perfect contrast.
It compliments the flavors in the bead soup so well.
These mayonnaise biscuits are quick and easy to make right before the soup is ready. They take less than an hour and are so soft and delicious!
They’re the perfect buttery and tender compliment to a hot bowl of bean soup.
Why not take the nutrition over the top with this creamy broccoli salad? It’s super fresh and delivers a pop of crunch from almonds and red onion.
Serving this broccoli salad with a veggie-packed bean soup ensures your meal delivers the greens.
Storing, Freezing, and Reheating
This recipe makes a big batch of soup, so there will always be leftovers. Don’t worry, this soup keeps in the fridge and tastes even better the next day!
- To Store: Store leftovers in an air-tight container for 3-4 days.
- To Freeze: Good news- this soup freezes like a dream. Place leftovers in an air-tight container (or freezer bag). They’ll stay fresh for up to 3 months.
- To Reheat: From frozen, place the soup in the fridge to thaw overnight. Reheat leftovers by placing them in a saucepan under low heat until warm. Or, pop individual portions in the microwave for 1-2 minutes.
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