Linda Williams Many Bean Soup

This comforting Many Bean Soup is a classic American comfort food that brings rustic, home-style flavor to your table. Featuring a medley of mixed beans, savory ham hock, and aromatic onions, this soup offers a rich, smoky depth with every spoonful. The long simmering process ensures the beans become incredibly tender while absorbing the flavors of the broth. Perfect for chilly evenings, this hearty dish is also excellent for meal prep, as the flavors deepen overnight. Simple to make with pantry staples, it is a satisfying, wholesome meal that feels like a warm hug in a bowl.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 82.9

Dietary: Gluten-free, Vegetarian Option

Description

This comforting Many Bean Soup is a classic American comfort food that brings rustic, home-style flavor to your table. Featuring a medley of mixed beans, savory ham hock, and aromatic onions, this soup offers a rich, smoky depth with every spoonful. The long simmering process ensures the beans become incredibly tender while absorbing the flavors of the broth. Perfect for chilly evenings, this hearty dish is also excellent for meal prep, as the flavors deepen overnight. Simple to make with pantry staples, it is a satisfying, wholesome meal that feels like a warm hug in a bowl.

Ingredients

2 cups Mixed dried beans, soaked
1 large Ham hock
1 large Onion, chopped
1 can (14.5 oz) Chopped tomatoes
1 teaspoon Chili powder
1/4 teaspoon Garlic powder
1 cup Diced carrots
1 tablespoon Lemon juice
2 tablespoons Salt, to taste

Directions

1
Rinse the mixed beans thoroughly and pick over them to remove any stones or debris.
2
Place beans in a large bowl, cover with water, and soak overnight.
3
Drain and rinse the soaked beans.
4
In a large stockpot, combine the drained beans, ham hock, chopped onion, and 2 quarts of water.
5
Bring the mixture to a boil over high heat.
6
Reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, until beans are tender.
7
Add chopped tomatoes, diced carrots, chili powder, garlic powder, and lemon juice.
8
Continue simmering for another 45 minutes until carrots are cooked through.
9
Remove the ham hock, shred the meat, discard the bone and skin, and return the meat to the pot.
10
Season with salt to taste before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 82.9kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.3g2%
Cholesterol 12.0mg4%
Sodium 29585.5mg1233%
Total Carbohydrate 10.8g4%
Dietary Fiber 3.8g16%
Sugars 5.4g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute the ham hock with smoked turkey for a lighter flavor.

For added heartiness, stir in 1 cup of diced potatoes along with the carrots in the final 45 minutes of cooking.

If using canned beans instead of dried, skip the soaking step and add them with the tomatoes, simmering for only 30-45 minutes total.

This soup tastes even better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 4 days.

Keywords: bean soup, many bean soup, ham hock soup, comfort food, american soup, slow cooked, hearty soup, mixed beans, smoky flavor, winter soup, meal prep, vegetable soup

Read it online: https://www.chefs-mate.com/recipe/linda-williams-many-bean-soup-2/