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
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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.
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
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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.
Ms. Grumpypants says
I want to use the flavoring packet. I’ll try to remember to let you know how it tastes.
Marjorie@APinchOfHealthy says
I bet it will taste good!
Liz says
If using a 16 oz. bag of beans, what adjustments would you use?
Marjorie@APinchOfHealthy says
Hi Liz! If you click on the number of servings a slider will pop up, and you can change it. My recipe card will update the amounts for all ingredients. I would recommend changing from 8 servings to 6, and that should get you very close. Hope that helps!
Doreen Palmer says
I tried clicking on the number of serving but a slider did not pop up. Did I do something wrong.
Marjorie @APinchOfHealthy says
Hi Doreen! Something is going on with my recipe plugin, apparently. Apologies! I am trying to fix it.
phil stock says
If the beans are soaked overnight will this change the cooking time in the Ipot
Marjorie@APinchOfHealthy says
Yes, this will reduce the cook time a pretty good bit, although I am not sure by how much.🤔
mvlara says
Hello Marjorie:
I am going to make the 15 bean soup tonight. I did soak the beans… I was so overwhelmed by how many people said to do it and those who said to no soak. I finally gave in and soaked them overnight. Having said that, this will be my first dish made in my brand new Instant Pot. I will be pressure cooking them and need to know how if they should be cooked less time because of the soaking. Also, I see that you said to put in less liquid- so, to confirm, should I only use 3 and 3/4 cup of broth?
Marjorie@APinchOfHealthy says
I am sure you have made this by now. Sorry I didn’t catch your comment in time! Yep, you’d need to reduce cook time by quite a bit (not sure exactly, since I’ve never made it that way). And if you are making the whole recipe, I’d still make sure to use a little more water, like maybe 6 cups, instead of 7.5. Again, not totally sure since I haven’t tested it that way.
Caryn Goff says
What if I’m using a ham bone
Marjorie@APinchOfHealthy says
Ham bone is SO awesome in this. Just use instead of diced ham, and remove the bone after cooking. The meat will fall off during cooking. Super yummy!
Lisa Whitman says
Hi all, can anyone tell me if these bean recipes freeze well after they have been prepared?
Marjorie@APinchOfHealthy says
Yes, these freeze well. I often freeze half to have for an emergency meal.✅👍🏻
Marjorie@APinchOfHealthy says
Hi Coby! It takes a while. I want to say 25 to 30 minutes or so. Hope that helps!
Mojo mama says
Made this with some alterations. This was my first use of my Instant Pot and it was ENORMOUSLY successful. I did take the advice of another poster to saute the aromatics first but also added 1/4 c each of diced celery and carrot to the saute, just cause I like the richness they add. (and extra veggies! always a good thing!) Everything else stayed the same. I barely have leftovers which is a sad thing but also a good thing. Yummy!
Marjorie@APinchOfHealthy says
Sounds great! Glad you enjoyed it!
Nedra says
Do you soak the beans according to the package instructions or just ad them to the Instant Pot or slow cooker?
Marjorie@APinchOfHealthy says
I do not soak. Apparently some people are pretty hard-core about soaking their beans. I used to be, but I don’t do it anymore, and it is not necessary for this recipe if you don’t want to.
Marie Buttree says
Do you mean 1 pound of beans? / 2 cups dried beans? Is the 1 ounce a typo??
Marjorie@APinchOfHealthy says
Thanks for catching that! I recently switched recipe plugins, and it messed up in a few spots like this. It is supposed to be one 20-ounce bag of 15 bean soup mix, spice pack discarded. I updated the post to reflect this.