16 Bean Soup with Ham and Kale

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Made with a 16 bean soup mix plus smoked ham, vegetables, fresh herbs and kale. This soup is hearty and delicious, and loaded with fiber.

Made with a 16 bean soup mix (if yours comes with a flavor packet you'll want to discard it) plus smoked ham, vegetables, fresh herbs and kale. You'll want to soak the beans overnight, then discard the water the next day before cooking.

Winter has finally arrived, and there’s nothing quite like a pot of soup simmering all day to warm you up. This a wonderful 16 bean soup to make any time you have leftover ham from the Holidays. More recipes I love making any time I have leftover ham are Ham Fried Cauliflower Rice, Leftover Ham Bone Soup with Potatoes and Cabbage, and Crustless Ham and Cheese Quiche.

One bowl will sure to fill you up, and leftovers are perfect to freeze for future meals. If your bean mix comes with a flavor packet you’ll want to discard it. Also, it’s best to soak the beans overnight, then discard the water the next day before cooking.

You can also make this in the pressure cooker, to speed it up, just use a little less water. For a complete list of soups check out Soup Recipes here!

16 bean soup mix raw in a pot of water.

For more Bean Soup recipes you might like:

Made with a 16 bean soup mix (if yours comes with a flavor packet you'll want to discard it) plus smoked ham, vegetables, fresh herbs and kale. You'll want to soak the beans overnight, then discard the water the next day before cooking.
Print WW Personal Points
5 from 9 votes
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16 Bean Soup with Ham and Kale

155 Cals 13.5 Protein 36 Carbs 2 Fats
Total Time: 2 hrs 30 mins
Yield: 10 servings
COURSE: Soup
CUISINE: American
Made with a 16 bean soup mix (if yours comes with a flavor packet you'll want to discard it) plus smoked ham, vegetables, fresh herbs and kale. You'll want to soak the beans overnight, then discard the water the next day before cooking.

Ingredients

  • 16 oz bag of 16 bean soup mix, discard flavor packet if it comes with it
  • 2 teaspoons olive oil
  • 4 oz low sodium smoked ham steak, diced
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 4 garlic cloves
  • 1 small green pepper, diced (3/4 cup)
  • 2 celery stalks, chopped (3/4 cup)
  • 2 green onions, diced
  • 1/4 cup cilantro, finely diced
  • 2/3 cup of tomato sauce
  • 1/2 tsp ground cumin
  • 3 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 4 cups kale, stems removed and coarsely chopped

Instructions

  • Rinse and soak beans overnight.
  • Discard the soaked water the next day and place in a pot with 12 cups of water, cook uncovered 1 hour on medium-high heat.
  • Heat a large non-stick skillet over medium heat, add oil and cook ham and cook until browned, 2 minutes.
  • Add onions, carrot, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt and pepper and cook another 5 minutes, until soft.
  • Add to the beans along with the rosemary and thyme.
  • Lower heat to medium-low, cover and cook 1 hour, stirring occasionally.
  • Uncover the pot, increase heat to medium-high and simmer until thick and the beans are cooked through, about 15 minutes.
  • Add the kale and cook an additional 10 to 15 minutes.

Nutrition

Serving: 11/4 cup, Calories: 155kcal, Carbohydrates: 36g, Protein: 13.5g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 4mg, Sodium: 647mg, Fiber: 18.5g, Sugar: 3.5g
WW Points Plus: 5
Keywords: bean soup, beans, freezer friendly bean soup, gluten free soup, soup, soup recipes
16 Bean Soup with Ham and Kale – a hearty soup, high in fiber and perfect for freezer friendly meals. Weight Watchers Smart Points: 5 Calories: 155
Made with a 16 bean soup mix (if yours comes with a flavor packet you'll want to discard it) plus smoked ham, vegetables, fresh herbs and kale. You'll want to soak the beans overnight, then discard the water the next day before cooking.
Raw diced veggies, spices and tomato sauce, uncooked in a pot.
Raw kale on top cooking soup mix in pot.

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123 comments

  1. How long would it cook on slow in a crockpot??

  2. I successfully made this soup in the instant pot without soaking beans first. I put all ingredients in except kale and cut the amount of water to 8 cups. Set for 30 minutes and natural release for 20 minutes. Then stirred in the kale and put the lid back on and let it sit for 15 minutes. Perfect!

    • Thank you for this; I knew I had seen a 16-bean soup recipe on the website and only just found it, I wanted to eat it today for lunch, and now I can.

  3. I made this soup last night. Absolutely delicious! I love beans in all dishes, love soups and for some strange reason never tried the 16 beans soup. Now browsing your site and already a fan. Thank you Gina 🙂

  4. This was delicious! Unfortunately I didn’t check the ingredients of my sixteen bean soup mix carefully until after using it, and the brand I had on hand (Goya) included barley, so was not GF, as I’d assumed. I know there are GF bean mixes available, so I’ll take a closer look in the future. Might be worth adding a note to the recipe advising people to check, though…it didn’t even occur to me until too late!

  5. 16 BEAN SOUP WITH HAM AND KALE

    Hi! I see there are 10 servings but how many cups is each serving?

    Thank you,

    Lori Patel

  6. How much is a serving?  Absolutely delicious!

  7. I made this today and it was delicious! I am not sure why the Green SP is 5 though? I ran it through the recipe builder with the ingredients I used and it was only 1.

  8. How many cups in a serving?

  9. My family loves this bean soup! Thank you.

  10. Gina, The soup is delicious!  I see that it is 10 servings, but you usually mention the serving size in the nutrition info, and I don’t see it.  Am I missing it?  If not, could you let me know what it is?  Thanks. 

  11. Just….WOW!  My husband said this was the best soup I’ve ever made and he loves the leftovers just as much. Best Skinnytaste recipe ever!!

  12. I have to be honest Gina – I was a bit unsure about this recipe – but it’s absolutely delicious. You really never steer us wrong 😉 My only addition was adding beef stock. Another great recipe – thanks Gina.

  13. This was super good! A bit of chopping, but was worth it and will freeze quite a bit of it. I did use smoked turkey sausage halved lengthwise then sliced, for those that aren’t “pig” fans, lol. Thanks for the great recipe!

  14. This is the best bean soup ever. I had a gift package of soup beans with the flavor pack included, which is always bland IMHO. So I looked online and found this recipe. Quick soaked the beans, then drained and cooked for an hour in chicken broth. Used bacon ends instead of ham, because that’s what I had. But wow, what a great flavor and much more interesting spice/herb combination. Thanks for posting this!