Friday, March 9, 2012

16-Bean Soup

There are not many soups I will pass up since they seem to be the most perfect comfort food but this one is by far my favorite!  It has everything in it I love....lots of chicken, sausage, ham, beans....oh it is making me hungry just thinking about it!  

I chuckle inside though every time I think about this soup because for as long as I can remember my mom has been making it and when I was younger I thought she would literally go out and buy 16 different kinds of beans....separately!  It wasn't until I was in college and called home for the recipe to make for my friends that I realized there is actually a single bag....that contains all 16 kinds of beans!  It was a revelation in my life!

16-Bean Soup

Ham hock
2 bay leaves
Dash of thyme
1 quart stewed tomatoes
2 medium onions
2 garlic cloves
6 stalks celery
1 red bell pepper
1 small can green chilies
2 tablespoons Tony's Creole Seasoning
1/2 to 3/4 teaspoon salt
1 (10 oz.) can Ro-Tel tomatoes
1 pound ham diced
Smoked Sausage
4 chicken breasts
2 tablespoons parsley
green onions tops

Wash and soak bean mixture with 1 tablespoons salt overnight.  
Drain.  Add 3 quarts, ham hock, 2 bay leaves and a dash of thyme.  Cover and simmer 3 hours.  Add tomtaoes, onions, garlic, celery, bell pepper, chilies, salt and Ro-Tel and simmer 1 1/2 hours.  
Add 1/2 pound smoked sausage (sliced), ham and chicken.  Cook 30-45 minutes longer.  Add parsley and green onion tops.  When chicken is done remove the breasts from the soup and shred it then return it to the soup.  Remove the ham hock from the soup and pull the meat from the bone adding it to the soup.  Discard bone.  Makes 5 quarts.
We were up late watching the Oscar's and the puppies got tired!
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  1. Did you use one or two bags of beans?

  2. I doubled this batch so I used two but use only one when I make one batch!