> I'm soaking the beans now and will make 15-bean soup tomorrow. I
> generally follow the recipe on the bag. I was just wondering what it
> would taste like if I added a cubed potato or two? Anyone ever tried
> this? For some reason, the idea just occured to me and sounds like it
> might work.
>
> TIA
>
> Ken

I made the soup several years ago and as the soup without any additions to
the original recipe was quite thick so potatoes would not have been a
desirable addiition. Think I added some Minors Ham Base for more ham
flavor.

Is this the recipe you are using?

Hurst’s HamBeens® Original 15 Bean Soup®

You Will Need:
1 lb. of ham, ham hocks, or smoked sausage
1 cup onion, chopped
1 15 oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1-2 cloves garlic, minced

Traditional Cooking Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow
beans to soak overnight, or at least 8 hours.

After soaking, drain water, add 2 quarts of water and meat. Bring beans to
boil, reduce heat and simmer uncovered for 2 ½ hours. After simmering, add
onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30
minutes. Add contents of ham packet 1 to 2 minutes before cooking is
completed. Salt and pepper to taste.

Yield: approximately 3 quarts. Serves 14-16

Quickcook Method:
Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil.
Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to
prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45
minutes. Add contents of flavor packet 1 to 2 minutes before cooking is
completed. Salt and pepper to taste.

Note: Dry beans are a raw agricultural product. Although we carefully clean
these beans, stones and debris may be present. Sort and rinse beans prior to
cooking. Depending on water hardness, cooking time may need to be increased.