Ham and 15 Bean Soup (Slow Cooker or Instant Pot)

This ham and 15 bean soup is a delicious and comforting family favorite, and it is our favorite way to use up leftover ham.

My mom made ham and 15 bean soup all the time when I was growing up. I actually remember her making it on New Years because it has black-eyed peas and ham in it, which is supposed to bring luck and prosperity in the new year.

Plus, it was a great way to use up that leftover Christmas ham!

Ingredients

For tastiest results, always use the best quality ingredients you have access to. To make this 15 bean soup recipe, you will need the following:

• 15 beans soup dry bean mix (20 ounce bag)
• onion
• garlic
• bay leaf
• thyme
• chicken stock
• hot sauce
• ham (leftover or ham bone is fine)
• salt and pepper

The recipe starts with a 20 ounce bag of Hurst 15 bean soup mix.

How to Make 15 Bean Soup

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

Also, I made this in both the slow cooker and the Instant Pot/ pressure cooker. There is a time and place for both, in my opinion.

Slow cooker method

The slow cooker is great to set up earlier in the day so that dinner is waiting for you when you are ready to eat it. Start by placing all ingredients in the pot.

Slow cook on high for about 6 hours, until beans are tender.

Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don’t need it at all.

Instant Pot method

The Instant Pot is great for making it at dinner time. Add all ingredients to the pot.

Cook on high pressure for 40 minutes with natural pressure release (do not use the quick release valve, but let the pressure indicator lower on its own).

Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don’t need it at all.

Recipe notes

FYI with both methods: the longer you let your soup sit, the thicker it will get. If you are heating up leftovers the next day, you can add a little splash of water, if you wish.

I do rinse and drain my beans, but I do not soak them ahead of time. If you want to soak yours, you will need to reduce the liquids in this recipe by about a cup and a half.

All the major grocery stores in my area carry the 15 bean soup mix (bag of mixed dried beans with a seasoning packet). I have also see the 15 beans sold in the bulk section at Sprouts. You can get the bulk kind, if you want to.

You will not need the seasoning packet and can just discard it.

More Recipes You May Enjoy

If you like this ham and fifteen bean soup, you may like these recipes too.

• Instant Pot black bean soup
• Slow cooker black bean soup
• Instant Pot red beans and rice
• Slow cooker red beans and rice
• Instant Pot pinto beans
• Instant Pot white chicken chili
• Classic beef chili (Instant Pot, slow cooker or stovetop)
• Southern skillet corn bread 
• Slow cooker chicken tortilla soup
• Instant Pot chicken tortilla soup
• Instant Pot whole rotisserie chicken
• Instant Pot chicken and rice

Tools Used to Make Ham and 15 Bean Soup

Note: These are Amazon affiliate links.

• Instant Pot or Slow Cooker
• Knife
• Cutting Board
• Measuring Cup
• Measuring spoons

Ham and 15 Bean Soup Recipe

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4.96 from 23 votes

Print

Ham and 15 Bean Soup (Slow Cooker or Instant Pot)

This ham and 15 bean soup is a delicious and comforting family favorite, and it is our favorite way to use up leftover ham.

Course Main Course, Soup

Cuisine American

Keyword ham and fifteen bean soup, Instant Pot fifteen bean soup

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 8 servings

Calories 386 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 20-ounce pack Hurst dry beans (15 beans soup mix) rinsed, discard the spice packet
• 1 onion diced
• 2 cloves garlic minced
• 2 leaves bay
• 1 Tablespoon fresh thyme or 1.5 teaspoons dried
• 7.5 cups chicken stock homemade or store-bought
• 1 teaspoon hot sauce or more to taste
• 1 lb diced ham can use leftover
• Optional: ham bone if you have one
• salt and pepper to taste

Instructions

1. Place all ingredients (except salt and pepper) in the slow cooker or Instant Pot.

SLOW COOKER

1. For the slow cooker, cook in high for about 6 hours, until beans are tender. 
2. Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don’t need it at all.

INSTANT POT

1. For the Instant Pot, cook on high manual pressure for 40 minutes with natural pressure release (do not use the quick release valve, but let the pressure indicator lower on its own).
2. Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don’t need it at all.

Recipe Notes

Soup will thicken as it sits.

Save leftover in the refrigerator for up to a week.

This recipe freezes well for up to three months in an airtight container. 

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Ham and 15 Bean Soup (Slow Cooker or Instant Pot)

Amount Per Serving

Calories 386 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 37mg12%

Sodium 1086mg47%

Potassium 1533mg44%

Carbohydrates 53g18%

Fiber 11g46%

Sugar 6g7%

Protein 32g64%

Vitamin A 65IU1%

Vitamin C 3.6mg4%

Calcium 187mg19%

Iron 8.5mg47%

* Percent Daily Values are based on a 2000 calorie diet.