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The chill of winter always makes me crave something warm and hearty, and that’s where my go-to 16 Bean Soup with Ham and Kale shines. Imagine coming home after a bustling day and being greeted by the rich aroma of smoky ham mingling with tender beans and vibrant greens—it’s nothing short of comfort in a bowl. This cozy soup not only nourishes the body but also warms the soul, making it perfect for meal prep as I can whip up a big batch on Sunday and enjoy it throughout the week.

What’s even better? It’s incredibly budget-friendly, packing a serious nutritional punch while making your grocery budget go further. Plus, each spoonful offers a delightful combination of flavors and textures, turning an ordinary evening into a cozy gathering around the dinner table. So grab your largest pot and let’s dive into making this crowd-pleasing soup that will impress even the pickiest eaters!

Why is 16 Bean Soup with Ham and Kale irresistible?

Simplicity at its Finest: This recipe effortlessly combines pantry staples and fresh ingredients, making it easy to whip up even on busy weeknights.

Hearty and Nourishing: With a wholesome mix of 16 beans, kale, and savory ham, each bowl is packed with protein and fiber, keeping you full and satisfied.

Budget-Friendly Delight: You can create a delicious meal without breaking the bank, making it perfect for families or anyone wanting to stretch their grocery dollar.

Versatile and Customizable: Switch up the ingredients to suit your taste—add extra veggies or spices for a personalized touch.

Perfect for Meal Prep: Make a large batch and store portions for quick lunches or future dinners, saving you time during the week!

Dive into this warm, comforting recipe that’s sure to become a favorite in your household, perfect for cozy nights with loved ones.

16 Bean Soup with Ham and Kale Ingredients

For the Soup Base

16 oz bag of 16 bean soup mix – This provides a hearty texture and protein base; discard any flavor packet that might be included.
2 teaspoons olive oil – A delightful fat source for sautéing, enhancing the overall flavor of the soup.
4 oz low sodium smoked ham steak (diced) – Adds a rich, smoky flavor and protein; feel free to substitute with turkey ham for a lighter version.
1 medium onion (diced) – Acts as an aromatic base; its natural sweetness elevates the soup.
2 carrots (sliced) – Introduces a pleasant sweetness and vibrant color to the mix.
4 garlic cloves – Offers robust flavor; if you’re in a pinch, garlic powder can do the trick.
1 small green pepper (diced, 3/4 cup) – Brings crunch and freshness to your cozy soup.
2 celery stalks (chopped, 3/4 cup) – Contributes to the aromatic profile, enhancing the depth of your soup.
2 green onions (diced) – Provides a mild onion flavor that beautifully complements the ingredients.
1/4 cup cilantro (finely diced) – A fresh herb that brightens the flavor; you can skip it if it’s not your preference.

For the Flavor

2/3 cup tomato sauce – Adds acidity and depth; consider using crushed tomatoes for a chunkier texture.
1/2 tsp ground cumin – Infuses warmth and spices into your comforting bowl of soup.
3 teaspoons kosher salt – Essential for balancing flavors; don’t hesitate to adjust this for your sodium needs.
1 teaspoon cracked black pepper – Elevates the overall taste with a hint of spice.
1 sprig rosemary – Infuses a fragrant touch; just remember to remove it before serving.
2 sprigs thyme – Adds subtle earthiness; remove before enjoying your lovely soup.

For the Greens

4 cups kale (stems removed and coarsely chopped) – This nutrient-rich leafy green adds texture, color, and a healthful boost to your dish.

With these ingredients, you’re well on your way to crafting a delightful 16 Bean Soup with Ham and Kale that will surely warm hearts and fill bellies!

How to Make 16 Bean Soup with Ham and Kale

Rinse and Soak: Start by rinsing the 16 bean mix thoroughly under cold water. Soak the beans overnight in fresh water to help them cook evenly and improve digestibility. Discard the soaking water the next day.
Cook Beans: In a large pot, combine the soaked beans with 12 cups of fresh water. Place over medium-high heat and cook uncovered for about 1 hour, until beans are tender but not mushy.
Sauté Ham: While the beans are cooking, heat olive oil in a non-stick skillet over medium heat. Add the diced smoked ham and sauté for about 2 minutes, or until nicely browned.
Add Vegetables: To the skillet, add the diced onion, sliced carrots, minced garlic, green pepper, chopped celery, green onions, and cilantro. Stir in the tomato sauce, cumin, salt, and cracked black pepper. Cook until the vegetables are soft, around 5 minutes.
Combine Flavors: Transfer the sautéed vegetable mixture to the pot with beans. Add the sprigs of rosemary and thyme for extra flavor.
Simmer: Reduce the heat to medium-low, cover the pot, and let it simmer for about 1 hour, stirring occasionally. This allows all the flavors to meld beautifully.
Thicken Soup: After an hour, uncover the pot and raise the heat. Simmer the soup for about 15 minutes, allowing it to thicken to your desired consistency.
Add Kale: Finally, stir in the coarsely chopped kale. Cook for an additional 10-15 minutes, or until the kale is tender and vibrant in color.

Optional: Add a sprinkle of fresh cilantro before serving for a burst of flavor!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These 16 Bean Soup with Ham and Kale preparations are perfect for busy home cooks looking to save time! You can soak and rinse the beans up to 24 hours in advance to ensure they cook evenly. Additionally, the sautéed vegetables and diced ham can be prepared ahead and stored in the refrigerator for up to 3 days. Just keep them in an airtight container to maintain their freshness. When you’re ready to enjoy the soup, simply combine the beans, vegetable mixture, and herbs in a pot and follow the remaining cooking steps. This way, you can savor a warm, hearty soup any night of the week with minimal effort!

What to Serve with 16 Bean Soup with Ham and Kale?

When cozy evenings call for a delicious spread, let this hearty soup be the star of your meal.

Crusty Bread: Perfect for dipping, a warm loaf will complement the flavors while adding a delightful crunch.
Fresh Salad: A crisp side salad with mixed greens and a tangy vinaigrette brightens the meal, cutting through the soup’s richness.
Savory Cornbread: The slight sweetness of cornbread pairs beautifully with the savory soup, bringing a comforting Southern touch to your table.
Roasted Vegetables: A mix of seasonal roasted veggies adds a smoky depth, echoing the flavors of the ham in your soup for an earthy balance.
Cheese Platter: A selection of aged cheeses provides a lovely contrast of textures and flavors, enticing your taste buds further.
Herbal Teas: A soothing cup of herbal tea works wonders to warm you up while enhancing the meal’s comfort level.
Apple Crisp: Conclude the evening with a warm slice of apple crisp. The sweet, cinnamon-laden dessert creates a lovely finale to your dining experience.

Expert Tips for 16 Bean Soup with Ham and Kale

Soaking Beans:
Rinse and soak your beans overnight to ensure they cook evenly. Discard the soaking water to improve digestibility and flavor.
Choose Quality Ham:
For the best flavor, use low-sodium smoked ham. This controls the saltiness of your 16 Bean Soup with Ham and Kale, enhancing rather than overpowering the taste.
Mashing Beans:
To achieve a thicker soup, consider mashing some beans with a fork or blending part of the soup before returning it to the pot, giving it a creamy texture.
Storage Solutions:
Store leftovers in airtight containers—the soup will keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months for easy meal prep.
Customize Flavor:
Add extra herbs or spices like paprika or chili powder to tailor the soup to your taste preferences, making each batch uniquely yours!

How to Store and Freeze 16 Bean Soup with Ham and Kale

Fridge: Store leftover 16 Bean Soup with Ham and Kale in airtight containers for up to 4 days, ensuring it stays fresh and flavorful.

Freezer: For longer storage, transfer cooled soup to freezer-safe bags or containers. It can be frozen for up to 3 months; just remember to label them!

Reheating: When ready to enjoy, thaw frozen soup overnight in the fridge. Reheat on the stovetop over medium heat, adding a splash of water if needed to rehydrate.

Room Temperature: Avoid leaving the soup out at room temperature for more than 2 hours to ensure food safety.

16 Bean Soup with Ham and Kale Variations

Feel free to get creative! This recipe is ideal for customization, allowing you to cater to your taste preferences and dietary needs.

Dairy-Free: Substitute any added cheeses or creams with coconut milk for a creamy consistency without the dairy.
Vegetarian: Replace the smoked ham with tempeh or chickpeas to maintain a protein-rich profile while keeping it meatless.
Spicy Kick: Add a teaspoon of crushed red pepper flakes or diced jalapeños when sautéing the vegetables for an added layer of heat.
Flavor Boost: Spice things up with a dash of smoked paprika or even a splash of hot sauce to give your soup a zingy twist, transforming each bowl into a flavor adventure.
Seasonal Greens: Swap out kale for Swiss chard or spinach, adjusting the cooking time slightly to keep the greens tender yet vibrant.
Chunky Texture: For a heartier bite, stir in diced sweet potatoes or butternut squash during the cooking process for a delightful mix of flavors and textures.
Herb Infusion: Experiment with fresh herbs like parsley or dill instead of cilantro for a refreshing twist that brightens the overall taste.
Nutty Enhancements: Toss in a handful of toasted pine nuts or walnuts just before serving for a satisfying crunch and additional richness.

16 Bean Soup with Ham and Kale Recipe FAQs

How do I choose the best beans for my soup?
Absolutely! When selecting a 16 bean soup mix, look for a package that includes a variety of beans like kidney, pinto, and navy beans for the best texture and flavor. Check the date on the packaging to ensure freshness, as older beans may require longer cooking times. Additionally, inspect for any broken beans or debris, which you’ll want to discard.

How long can I store leftover 16 Bean Soup with Ham and Kale?
Very well! Leftovers should be stored in airtight containers in the refrigerator and will stay fresh for up to 4 days. Ensure they are cooled completely before storing, as this helps prevent bacterial growth.

Can I freeze 16 Bean Soup with Ham and Kale?
Absolutely! To freeze your soup, let it cool completely, then transfer it into freezer-safe containers or bags. You can freeze it for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator, then reheat on the stovetop, adding a splash of water if necessary to get the desired consistency.

What if my soup is too thick?
No problem! If your soup turns out thicker than you like, simply add a bit of water or vegetable broth while reheating to loosen it up. Stir well and bring it to a gentle simmer on the stove until heated through. You can also mash a portion of the beans and add them back to the pot, which will naturally thicken it without losing that lovely bean texture.

Is this soup suitable for people with allergies?
Certainly! This 16 Bean Soup with Ham and Kale recipe is naturally gluten-free, but always double-check that your bean mix and broth do not contain any gluten. For those with sodium restrictions, using low-sodium ham and seasoning to taste is a great way to control salt levels. Always inform guests of potential allergens from the ingredients, especially when serving to new diners.