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.Ā
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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! šš»š„°
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 quartšš» 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 Iām 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 knowš
Alyssa says
My family LOVED this soup! I added celery and carrots! Del šš¤
Marjorie @APinchOfHealthy says
Yay Alyssa! I am so glad y’all enjoyed it.šš»š
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!š We just made a batch a few days ago with our Honeybaked hambone too…leftover from Thanksgiving.šš»
Viki says
Only thing to actually add to instructions would be approximate time it takes to slow release…just for people like me that underestimate when itāll be ready.
Ashley G. says
Made this last night for dinner in the instant pot and loved it! I cooked it for 50 minutes on manual and then allowed the pressure to release naturally. My husband thought it was a little salty, so next time I will do half broth/half water. Served it with a side of cornbread. A perfect fall soup!
Marjorie @APinchOfHealthy says
Yay!šš» So glad you enjoyed it!š Another way to decrease the saltiness is to use low sodium broth.šš»
Cathy G says
first I love my instant pot. I’ve been making this soup for many years. I did alter this recipe a bit, I added carrots and a1/2tsp of celery seed also i decreased the chicken stock down to 6 cups and added a 28oz can of petite diced tomatoes. Love love love it.
Marjorie @APinchOfHealthy says
Sounds like some delicious additions.ššš» So happy that you enjoyed it!
Carla says
That’ sounds awesome! Did you have to add any time? Or was the 40 minutes enough?
Kemm Blogg says
Loved this recipe. I have been making ham and bean soup for years and this was much better than I have ever made. I had never used the 15 bean soup package before and I wish I had tried it sooner. I did add some carrots and celery and I cooked mine for 20 minutes longer because the beans just were not quite done enough for my liking. My husband loved it too. I made cornbread with it and it was a delicious meal. Thank you very much!!
Marjorie @APinchOfHealthy says
Yay! SO glad you enjoyed it. š It is one of our favorites too. šš»
Kemm Blogg says
Loved this RECIPE. I have been making ham and bean soup for years but this was much better than I have ever made. I had never used the 15 bean soup package before and I wish I had tried it sooner. I did add some carrots and celery to mine and I had to cook mine 20 minutes longer. The beans were just not quite done enough for my taste. I made some cornbread with it and it was a delicious meal. Thank you very much.