Conversation with Gemini
You said
One bite in, my husband said, “Whatever this is, don’t lose it.” I printed the recipe immediately 😂
Recipe in First (c.o.m.m.e.n.t ).👇
Gemini said
That looks like a bowl of pure comfort! Based on the image and the classic “don’t lose this” reaction, you’ve likely made a Hearty 15-Bean & Ham Soup. It’s the kind of meal that tastes even better the next day once the flavors have had a chance to marry.
Since you mentioned you never want to lose the recipe, here is a full, detailed version so you’ll always have it saved here.
The “Don’t Lose It” Hearty Bean & Ham Soup
This recipe uses a multi-bean mix and a savory ham bone (or hock) to create that thick, silky broth seen in your photo.
Ingredients
1 package (20 oz): 15-bean dried soup mix (discard the flavor packet if you prefer homemade seasoning)
1 lb: Leftover ham, diced (or a meaty ham bone/smoked hock)
1 large: Yellow onion, diced
3 cloves: Garlic, minced
2 stalks: Celery, diced
2 medium: Carrots, diced
6-8 cups: Chicken broth (or water, but broth is better!)
1 can (14.5 oz): Diced tomatoes (optional, omit if you want it purely creamy like the photo)
1 tsp: Dried oregano
1/2 tsp: Red pepper flakes (for a tiny kick)
2: Bay leaves
To taste: Salt and black pepper
Garnish: Fresh parsley and a squeeze of lemon juice (the “secret” to brightening the heavy flavors)
Instructions
Soak the Beans: Rinse the beans and place them in a large pot. Cover with water and soak overnight, OR do a “quick soak”: bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain and rinse.
Sauté the Aromatics: In a large Dutch oven or pot, sauté the onion, celery, and carrots in a splash of oil until softened (about 5–7 minutes). Add the garlic and cook for 1 more minute.
Simmer: Add the soaked beans, ham (and/or ham bone), chicken broth, oregano, red pepper flakes, and bay leaves.
Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender.
Tip: If the soup is too thin, take a potato masher and mash a small portion of the beans directly in the pot to thicken the broth naturally.
Final Seasoning: Remove the bay leaves (and the bone, if used). Stir in the diced ham if you haven’t already. Taste before adding salt, as the ham and broth are often salty enough.
The Finish: Stir in fresh parsley and a squeeze of lemon just before serving.
Pro Tips for the Best Result
Creaminess: If you want that extra “velvety” look from the photo, stir in a splash of heavy cream or a tablespoon of butter at the very end.
Slow Cooker: You can do this on Low for 8 hours or High for 4–5 hours.