Cajun Ten Bean and Ham Soup is bursting with colorful flavor and hearty nutrition! Turn leftover ham into a meal everyone loves!
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.
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
- Rinse the beans and set aside.
- 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.
- Bring the soup back up to a simmer and cook until the beans are tender. Add in the carrots and peppers.
- 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.
- 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.
- Reheat the soup add the parsley right before serving.
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!
22 Comments
Nancy
April 3, 2018 at 10:51 amLate to the party – but I made this last night. It turned out great. I loved the cajun twist since we had already done monte cristo’s and the basic ham and cheese. This soup added a spark to leftovers! Thank you Sue. I love your blog!!
Sue
April 3, 2018 at 11:17 amThanks so much Nancy :)
Alison Burtt
February 28, 2013 at 12:04 amHi 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!
Claudia
January 2, 2013 at 1:27 pmMy hambone has just found its destiny! Gorgeous and delicious – perfect way to ring in the New Year of “normal eating.” Happy 2013!
Sue/the view from great island
January 2, 2013 at 5:51 pmIsn’t hambone a funny word? Thanks, Claudia, Happy New Year!
The Café Sucré Farine
January 2, 2013 at 12:46 pmSue, 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.
Sue/the view from great island
January 2, 2013 at 5:55 pmThe 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!
From Beyond My Kitchen Window
January 2, 2013 at 1:30 amWe 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!
Sue/the view from great island
January 2, 2013 at 5:56 pmOh my gosh, 13? I don’t think I can even name 13 kinds of beans, sounds great. :) Happy New Year!
Velva
January 2, 2013 at 12:07 amThis 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
Sue/the view from great island
January 2, 2013 at 5:58 pmI 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!
SavoringTime in the Kitchen
January 1, 2013 at 11:29 pmI love bean soups and made with ham – even better! The flavors sound so delicious in this – especially since it’s so cold here tonight :)
Sue/the view from great island
January 2, 2013 at 5:59 pmI’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.
Inside a British Mum's Kitchen
January 1, 2013 at 10:22 pmWhat a pretty looking soup and a great way to use the ham! Happy New Year!
Mary x
Sue/the view from great island
January 2, 2013 at 5:59 pmThanks Mary, Happy New Year!
Mary Younkin
January 1, 2013 at 8:55 pmThis looks delicious! And I have a ham bone just begging to be used asap. Thanks, Sue!
Sue/the view from great island
January 2, 2013 at 6:00 pmSo many people have hambones lying around…!
hobby baker
January 1, 2013 at 7:36 pmWow, 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!
Sue/the view from great island
January 2, 2013 at 6:01 pmThe colors really do make a difference…try the idea of throwing in the pretty vegetables after the cooking—it really works!
Averie @ Averie Cooks
January 1, 2013 at 5:50 pmThe overhead shot of those uncooked beans is just gorgeous! They are just calling my name – saying make something healthy with me :)
Sue/the view from great island
January 2, 2013 at 6:01 pmI know, the beans were prettier before they got all cooked up!