Hot & Spicy 7 Bean Soup

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Tony Maples Photography


Hot & Spicy 7 Bean Soup

By DiAne Gates
   Photos by Diane Gates

Smell that hot and spicy bean soup—Oh yum! Serve with crusty garlic bread for a laid-back Friday night meal. And the leftovers will taste even better Sunday evening.

Bean soup is easy-peasy, less than an hour to put together, and will taste like you labored in the kitchen all day. I’ve used the remainder of the ham from Tuesday’s mac ‘n cheese. Look at me, Mom—I’ve turned into a real meal planner.

Hot & Spicy 7 Bean Soup

Hot & Spicy 7 Bean Soup

I’ve used dried beans with the rapid soak method, but if you’re in a rush buy canned or frozen beans. Just be sure to dump them in a colander and rinse before placing in your soup.


1 package of dried 7-bean mix
2/32 ounce boxes of Chicken Stock
2/32 ounce boxes of Vegetable Stock
1 onion, chopped
5 large cloves of fresh garlic, chopped fine
½ jalapeño, seeded and chopped very fine
½ red bell pepper seeded and chopped
Juice of one lemon
2 cups of ham chopped
¾ cup of rice
1 ½ teaspoons of Liquid Smoke
1 Tablespoon of salt
2 envelopes of Goya Ham Seasoning
2 heaping teaspoons of coarse ground black pepper
¼ cup apple cider vinegar
3 bay leaves
2 shakes of ground cumin
Red pepper flakes (optional)

In a large soup pot sauté onions, garlic, jalapeno, red pepper and chopped ham. Add all 4 boxes of stocks together with pepper, apple cider vinegar, bay leaves, Goya Ham Seasoning, and ground cumin. Add rinsed beans and bring to a boil. Do not add salt to beans yet. Add rice and red pepper flakes if you wish. Careful though, remember your jalapeno. Reduce to simmer, adding salt 30 minutes before cooking process is finished.

Cook time depends on the type of beans you use. If you use dried beans, I simmer several hours. Canned or frozen beans will be table ready in an hour. And, of course, the longer the soup sits, the greater the flavor.