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!
The recipe starts with a 20 ounce bag of Hurst 15 bean soup mix.
They carry it in all the major grocery stores around here. I have also see the 15 beans sold in the bulk section at Sprouts. You can get the bulk kind, if you want to because I discard the spice packet that comes with it.
I prefer to season it up myself. Plus, it helps me bypass those mystery ingredients that I cannot pronounce.
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.
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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.
The Instant Pot is great for making it at dinner time.
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.
Both are hands-off, once you chop everything. You can also use pre-diced onions and bottled minced garlic, if you want to make it even easier!
Either way, you are going to get some really delicious and filling soup!
Also, FYI: 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.
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
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Ham and 15 Bean Soup Recipe
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Ham and 15 Bean Soup (Slow Cooker or Instant Pot)
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
- Place all ingredients (except salt and pepper) in the slow cooker or Instant Pot.
SLOW COOKER
- For the slow cooker, cook in 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
- 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).
- 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.
Misty says
Can you cook the ham from frozen or do I need to thaw it? This will be my first attempt at using my instant pot
Marjorie @APinchOfHealthy says
Hi Misty! I have used a hambone from the freezer successfully with this recipe. Hope that helps! Good luck! Hope it turns out delicious for you.
Michelle says
I’m curious why the seasoning packet is discarded? Im not one to heavily season as it is, so this is most likely a good thing for me!
Marjorie @APinchOfHealthy says
Hi Michelle! Great question. I avoid mystery ingredients, and I wasn’t sure about some of the ingredients in the packet, so I just seasoned it myself.
craig says
But with what?
MOON-PIE says
….yo…..says 8 servings…..so, whatsa serving size? I just started my new Pot….had it for four days….have used it every day……itsa learning experience…..enjoying it wish I’d got one sooner…
Marjorie @APinchOfHealthy says
It will vary a little bit, based on your produce. But each serving will be close to 2 cups each.
Brit says
I had already soaked my beans before I found this recipe. I used 6 cups of liquid, as suggested and did 25 minutes on high pressure with a natural release. That seems to be a little much as many of the beans are no longer beans 😂.
Shelly says
I soaked my beans for 8 hours then cooked them in my Instant pot for 16 minutes in 6 cups of broth. I released the pressure after 25 minutes and the beans were perfect. I mashed some up with my potato masher to thicken the soup. I’m old school, so I didn’t salt the beans at all until they were completely cooked. I also added slightly less than a tablespoon of red wine vinegar. You can’t taste the vinegar, but it brings out the flavor of the ham and the beans.
Rebecca says
Made this for lunch today for my mom, kids, and I. We will be having the rest for dinner tonight with my husband. O my goodness it was so good. We are currently doing Dave Ramsey, so with the leftover ham from Christmas in the freezer, this meal is fantastic and super cheap! I substituted parsely for the thyme because I didn’t realize I was out. Still wonderful.
Marjorie @APinchOfHealthy says
I am so glad y’all enjoyed it, Rebecca! 🙌🏻🥰
Christine says
What size pot is this recipe made for? I have not made it yet as I want to make sure I have the right size pot. The instructions are clear that the pot should not be filled past 1/2 if one is cooking beans.
Marjorie @APinchOfHealthy says
6 quart👍🏻 I haven’t tested it in the other models, but it should work without issues in the 8 quart as well. If you have a 3 quart, cut the recipe ingredients in half, but use the same cook time. Hope this helps!
Christine says
Thank you for your reply. I do have the 6-quart but I was going past the halfway mark before I finished putting in all my liquid. It made me nervous so I’m cooking it in the slow cooker today.
lane says
this was incredibly delicious. I made it for my inlaws and everyone including kids loved it. Will definitely make it again. this will likely show up in the monthly rotation. thank you.
Marjorie @APinchOfHealthy says
Yay! Thanks for letting me know💖
Alyssa says
My family LOVED this soup! I added celery and carrots! Del 😉🤗
Marjorie @APinchOfHealthy says
Yay Alyssa! I am so glad y’all enjoyed it.🙌🏻😘
Suzann Smith says
I was skeptical about so much broth but it was perfect. I used a Honeybaked hambone, added a can of Rotel tomatoes with chilies. My first instant pot endeavor. Can’t believe you don’t have to soak the beans!
Marjorie @APinchOfHealthy says
I am so glad you enjoyed it!💖 We just made a batch a few days ago with our Honeybaked hambone too…leftover from Thanksgiving.👌🏻