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.
Stephanie says
Can you use chicken broth in lieu of chicken stock?
Nicole Johnson says
Yup! That should work just fine.
Denise Ellingson says
This is delicious. I also use the cajun seasoning packet that comes with the beans and add in a can or two of Rotel tomatoes and then omit the hot sauce. It makes a really good bean soup.
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it, Denise!💖
Emily says
Hi!
Thank you for the recipe. I followed it based off the instant pot and slow release, but the beans are still somewhat hard. Any tips?!
-Emily
Marjorie @APinchOfHealthy says
Hi Emily! Put the lid back on and cook a little longer. Sometimes certain factors (such as the age of the beans) may cause them to need a little more time.
Amanda Peterson says
Adding lemon juice and tomatoes will stop the softening of your beans. Make sure to add those only after your beans are as desired. Cooking it longer will at some point soften the beans it just might take longer if you added the acids. Good luck next time! Cooking is trial and error, it’s just the way it is. Don’t be too hard on yourself if you slightly mess something up.
Bettye says
If you can find the Cajun flavored soup mix, by all means use the seasoning packet that comes with it! The flavors are superb. Same brand, just Cajun seasonings.
Karis says
I use a little liquid smoke half seasoning packet and can of tomatoes with chiles Yummm!
Marjorie @APinchOfHealthy says
Sounds like some yummy additions!👌🏻 Glad you enjoyed it.🙌🏻
Kathi says
Can I use water and the seasoning packet if I don’t have chicken broth?
Marjorie @APinchOfHealthy says
Hi Kathi. Yes, the seasoning packet can be used if you want. The flavor won’t be exactly the same, but it’ll still be good using water in place of broth.
Tina says
This turned out great! I used a little bit of the ham seasoning that came with the 15 bean soup. I also used kielbasa instead of ham. My boyfriend and my teens loved it! ❤️
Marjorie @APinchOfHealthy says
I am so glad to hear it, Tina!💖
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.