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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:

16 Bean Soup with Ham and Kale

5 from 10 votes
3
Cals:155
Protein:13.5
Carbs:36
Fat:2
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.
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.
Total: 2 hrs 30 mins
Yield: 10 servings
Serving Size: 1 1/4 cup

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.

Last Step:

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Nutrition

Serving: 1 1/4 cup, Calories: 155 kcal, Carbohydrates: 36 g, Protein: 13.5 g, Fat: 2 g, Saturated Fat: 0.5 g, Cholesterol: 4 mg, Sodium: 647 mg, Fiber: 18.5 g, Sugar: 3.5 g

Categories:

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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124 comments on “16 Bean Soup with Ham and Kale”

  1. Hi – does anyone know how many cups a 16 oz bag of bean soup mix would be? I can’t find an online conversion. All the sites are showing canned. 🙁

  2. Pingback: Multi-Bean Soup – BRUT IMPERIAL ANTARCTICA

  3. This was great! Thank you for the recipe. I added extra ham, and left out an ingredient or two that I didn’t have, but that’s pretty much all I changed. Soup is so versatile! Adding this to our regular rotation.

  4. How would you make this in the Instant Pot? I am a new user, so I am unsure how to convert recipe settings and time.

  5. This soup is absolutely amazing. Only change I made was that I added a diced jalapeño for a little kick. Delicious! Thank you Gina for another awesome recipe!

  6. Avatar photo
    Brandi Cooper

    I want to make this today but I didn’t soak the beans… Could I just did it fron this morning? Or simmer it longer? Or should I wait til tomorrow to make it?

    1. My bean mix bag had a recipe for “prepping” the beans.  I used 8 cups of water, brought it quickly to a boil, then covered and removed from heat for 2 hours.  Then I drained them, added a little fresh water and left them sit several hours till we were ready to make the soup.

  7. Just made it, it is incredible! Thank you so much for the great recipe.

    Noticed many of your soups say that you can freeze the leftover, however, this one does not indicate this. Does this it freeze well as well, or is it better not to due to the kale?

  8. Ahh! I threw the water from cooking the beans out. Perhaps clarifying in the directions to keep the water from the beans might help. I just put some chicken broth and water in, hopefully it still tastes good.

  9. I made this soup, adding a few of my own seasonings to the mix…it turned out great. I was afraid the cilantro would over power the flavors… yest everything is so good….I am still testing..giggle. I need to stop its for a party ( it may not make it…hint hint)

    Thanks for the help!!

  10. The great thing about soups of this type is that it’s hard to get it wrong. If you don’t have one thing, try a similar ingredient. If you don’t eat ham, use smoked turkey or even just add a little liquid smoke to the beans (and I mean LITTLE, unless you really like smoke that much).

    About the only things that could destroy this would be using too high a heat or too little water and burning the soup.

    So eat more soup this winter. Get some nice crusty bread and butter to go with it and a salad on the side to balance the meal.

  11. Am I supposed to chop up the rosemary and thyme or add the whole sprigs to the pot and take them out when soup is done cooking?

  12. The first time I made this dish, I burned it… our burners tend to cook hotter than average, so I really should’ve been ready for that. We still ate it though, the burned flavor didn’t ruin the dish completely… would not recommend burning it though, just to be super clear. This time around, we were really careful about watching the pot the whole time and it came out great. Perfect lunch with a piece of tasty toast. 

      1. Mine also burned. After it burned, at the time when you turn up the heat before adding the kale, I added 4 cups of instant hot water and was careful to not scrape the bottom of the pot. The soup was fine. After cooling and moving the leftover soup to a container, I scraped the bottom of the pot with a plastic knife. No harm done, just very surprised that soup could burn.

  13. When you make this in the crockpot, you don't have to soak the beans overnight. I usually cook beans in the crockpot on high for 4 hours, no soaking required.

  14. For pressure cooker you said less water which means half or? Hope you can answer me as I am going to make this tonight. Thanks