Cajun Ten Bean and Ham Soup

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.

Tips

•  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.
• To thicken the soup without flour, mash some of the beans with the back of a spoon.

Make it your own ~

• For a different take on ham and beans, try my Creamy Ham and Bean Broth.

Thanks for pinning this ham and ten bean soup!