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
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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.
Faythe says
What hot sauce did you use?
Marjorie @APinchOfHealthy says
I like either Trappey’s Bull (👈🏻the one with the least heat, FYI), Frank’s Red Hot or Tabasco.
Judy says
Hi, if using a slow cooker, should you pre-soak the beans? Thanks!
Marjorie @APinchOfHealthy says
Hi Judy! No, I do not presoak using the slow cooker method either. I’m just a rebel I guess.😉😎
Tia Roes says
Just made this tonight- oh my goodness its wonderful! Barely needed any salt and pepper, it was so flavorful. And I am a picky soup eater! I used the bulk 15 bean mix from Sprouts. I was so skeptical about not soaking the beans, as I am a pretty dedicated soaker. but I believe in the magic of the instant pot, so I gave it a try! Worked beautifully. I will be trying more of your recipes!
Marjorie @APinchOfHealthy says
Woo hoooo!🙌🏻 SO happy to hear that you enjoyed it Tia!💖
Vilya says
I made this tonight in the Instant Pot, and it is sooooo good!! It took 2 hours, start to finish, which is a still way faster than doing it on the stove. Not having to soak the beans was fantastic!
The only thing I wish I thought to get was a nice hunk of crusty bread to dip into the delicious broth. Mmmmm!!!
Marjorie @APinchOfHealthy says
Yaaay!💖 Oh yeah, corn bread is so good with this. 👌🏻 Glad you enjoyed it!
Lenny says
Made this and used italian style diced tomatoes, carrots, celery,also
diane christofferson says
I’d love to add pasta to the soup. is it possible when making in an instant pot?
Marjorie @APinchOfHealthy says
It is possible, although I’m not really sure of the result since I haven’t tested it myself. Guessing: I’d definitely give the beans a head start, and cook them most of the way, then turn off and release pressure. Remove lid and add pasta for just the last minute or so. You might need a little more water, depending on how much pasta you add. The pasta will soak up some of that liquid. Good luck!
Steven Robert Gayer says
Cook pasta separately, then add at mealtime
LINDY BETTS says
I’m having a game night, I will be making this for sure. Hubby and daughter loved it as well. Thanks for recipe.
Marjorie @APinchOfHealthy says
Thanks Lindy! I am so glad y’all enjoyed it💖👍🏻
Katti says
This is my first time making this in the instant pot. I have always pre soaked and used crockpot. Can you use sausage instead of ham?
Marjorie @APinchOfHealthy says
I have never tried it with sausage, but that sounds good to me. Let me know if you try it, and what kind of sausage you use. 👍🏻
Terranda says
I like this idea – I’ll use sausage and add kale for the last hour as well for tonight’s dinner.
Kim says
This has become a favorite recipe In our house. Ive shared it with tons of people and we make it every few weeks. Love how easy it is in the instant pot! Great way to use up leftover ham around the holidays.
Marjorie @APinchOfHealthy says
Woo hoo! I am glad you have enjoyed it Kim. Thanks for passing it along too. 💖 I hope you are having a great week.
Bruce Sproston says
Does the ham have to already be cooked when making this soup? I am just starting out cooking with an instant Pot and have to be very careful not to add any extra salt into my wife’s diet. The pre-cooked hams sold in supermarkets usually contain a large amount of salt.
Marjorie @APinchOfHealthy says
Yes, I have only ever used cooked ham in this recipe. I completely understand about your concerns on salt, though. Yes, ham is salty. Check your store to see if they carry any lower sodium ham maybe?