Ingredients1 d 3 h servings 308
- Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
- Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
- Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
- Remove ham bone from the soup. Season with salt and pepper.
Per Serving: 308 calories; 8.2 38.3 18.9 17 1036 Full nutrition
ReviewsRead all reviews 8
This was far better than I even anticipated and will definitely make this again. I used 3 cans of beans instead of dried-red kidney, great northern and black and it could have used one more. It...
I didn't have liquid smoke, but the ham was smoky enough for me. As per the directions on the 13 bean soup bag, I added a can of diced tomatoes and some chopped cabbage, We loved it!!
This soup was awesome! The only variation I made was to add 8cups of broth. It was very thick with just the 6. Perfect with the 8. I’ll definitely make this again!
Delicious. Thanksgiving (Canadian haha) ham bone , fresh garden vegetables, onion, garlic, garlic scrapes, carrots, fresh beans from the garden, bay leaves, canned beans, black, mixed , navy ....
Loved it! I didn't add the mustard or liquid smoke, it still turned out very tasty. I had the ham bone from Honey Baked ham from Easter so maybe that helped make it very good. I had to boil th...
My family loved this. It was amazing on a cold day.. It was too watery for what I wanted. I added cornstarch to the broth to make it a little thicker consistency....more like a stew and not like...