Cajun Ten Bean and Ham Soup

Cajun Ten Bean and Ham Soup is bursting with colorful flavor and hearty nutrition!

I don’t know about eating beans for good luck and all, but this soup will definitely help you polish off the last of the holiday ham. And if by chance eating beans on New Years Day does bring luck, this soup should set you up well for 2013.

Grab a bag of mixed beans, or clear out your cabinet and make your own blend.  I’m using Great Northern, pinto, kidney, black, Lima, navy, split peas, black eye and field beans.  The beans will cook at different rates, so some of them will melt right into the stock, while the larger varieties will remain intact.  The ham bone gives the broth incredible richness, if you don’t have one leftover from the holidays, ask the butcher at your local grocery store.

The Cajun flavors make this soup a little different than the ordinary, and a little spicier, too.  Cajun spice mixes can vary, but I’ve used garlic powder, salt, pepper, both sweet and hot smoked paprika, cayenne, thyme and oregano, about 1/2 tsp of everything.

Cajun Ten Bean and Ham Soup

Cajun Ten Bean and Ham Soup

Ingredients

  • 1 1/2 cups mixed dried beans
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 1/2 tsp each: salt, black pepper, dried thyme, dried oregano, sweet paprika, hot smoked paprika, cayenne pepper and garlic powder
  • 1 ham bone plus 2 cups chopped ham (if you don't have a bone, ask your butcher for one)
  • 8 cups water
  • 2 carrots, diced
  • 1 cup mixed bell peppers, diced
  • handful of chopped fresh parsley
  • Wondra flour for thickening (or use a gluten free flour like potato or cornstarch)

Instructions

  1. Rinse the beans and set aside.
  2. Heat the oil in a large heavy bottomed soup pot and saute the onion for a few minutes. Add in the herbs and spices, ham bone and 8 cups water. Bring up to a boil. Turn off the heat, cover, and let sit for an hour.
  3. Bring the soup back up to a simmer and cook until the beans are tender. Add in the carrots and peppers.
  4. If you like a thicker soup, sprinkle in some quick dissolving flour, like Wondra, until you get it as thick as you want it. It will continue to thicken as it cools, so don't overdo the flour.
  5. At this point I like to let the soup cool and then refrigerate until ready to eat. This gives the soup time to develop some extra flavor.
  6. Reheat the soup add the parsley right before serving.
http://theviewfromgreatisland.com/cajun-ten-bean-and-ham-soup/

Notes:  I like to add the colorful vegetables like the chopped carrot and peppers at the very end of cooking so they remain colorful and firm.  Personally I feel that they get ‘cooked’ enough just by sitting in the soup as it cools down, and then again when the soup reheats before serving.  This way you get color, texture and flavor from veggies that normally cook down to mush in most soups.

 

 

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Cajun Ten Bean and Ham Soup is bursting with colorful flavor and hearty nutrition!~ theviewfromgreatisland.com

20 Comments

  • Reply
    Over 40 recipes using Leftover Ham - Julie's Eats & Treats
    April 18, 2014 at 12:43 am

    […] Cajun Ten Bean & Ham Soup […]

  • Reply
    Alison Burtt
    February 28, 2013 at 12:04 am

    Hi Sue! I love your site. I’m thinking about making this for a party. I know it’s been a while, but do you have any idea how many this might serve? Thanks!

  • Reply
    Claudia
    January 2, 2013 at 1:27 pm

    My hambone has just found its destiny! Gorgeous and delicious – perfect way to ring in the New Year of “normal eating.” Happy 2013!

  • Reply
    The Café Sucré Farine
    January 2, 2013 at 12:46 pm

    Sue, I just made a white bean soup but I love the kaleidoscope of colors and flavors in your soup. It sounds and looks delicious, love the Cajun twist.

    • Reply
      Sue/the view from great island
      January 2, 2013 at 5:55 pm

      The little bit of heat from the Cajun spices was unexpected and really nice. Doing the photos for the blog has made me hyper aware of color and texture in things like soups and stews, and I think it’s made me a better cook!

  • Reply
    From Beyond My Kitchen Window
    January 2, 2013 at 1:30 am

    We are on the same wave length. I just made bean soup with a ham bone I had in the frezzer. I used a package of Bob’s Red Mill 13 bean soup. So many delicious beans. Your bean soup looks delicious. Happy New Year Sue!

  • Reply
    Velva
    January 2, 2013 at 12:07 am

    This is a beautiful soup. After the gluttony of the holidays a good bean soup can start things off right.
    I have a ham bone in the freezer and plenty of beans in the pantry. This soup is on my list.

    Happy New Year to you!

    Velva

    • Reply
      Sue/the view from great island
      January 2, 2013 at 5:58 pm

      I like the idea of keeping a soup bone in the freezer. To be honest I don’t usually go to the trouble to cook soups with bones and all, but it really did make a difference in the rich flavor of this one. Happy New Year Velva!

  • Reply
    SavoringTime in the Kitchen
    January 1, 2013 at 11:29 pm

    I love bean soups and made with ham – even better! The flavors sound so delicious in this – especially since it’s so cold here tonight :)

    • Reply
      Sue/the view from great island
      January 2, 2013 at 5:59 pm

      I’m finally all done with my holiday ham, and it will probably be another year before we see another one. But that’s ok, I think of ham as one of those holiday foods like cranberries and gingerbread…I only cook it once a year and appreciate it all the more.

  • Reply
    Inside a British Mum's Kitchen
    January 1, 2013 at 10:22 pm

    What a pretty looking soup and a great way to use the ham! Happy New Year!
    Mary x

  • Reply
    Mary Younkin
    January 1, 2013 at 8:55 pm

    This looks delicious! And I have a ham bone just begging to be used asap. Thanks, Sue!

  • Reply
    hobby baker
    January 1, 2013 at 7:36 pm

    Wow, I am not normally drawn to bean and ham soups but this looks so colorful and tempting, I may just go out and find a ham bone to cook it up! Thanks for sharing!

    • Reply
      Sue/the view from great island
      January 2, 2013 at 6:01 pm

      The colors really do make a difference…try the idea of throwing in the pretty vegetables after the cooking—it really works!

  • Reply
    Averie @ Averie Cooks
    January 1, 2013 at 5:50 pm

    The overhead shot of those uncooked beans is just gorgeous! They are just calling my name – saying make something healthy with me :)

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