15 Bean Soup with Ham is rich and savory. Filled with tender beans, tons of veggies and smoky ham, this recipe can be made on the stovetop, crockpot or in your pressure cooker! It's easy to make, affordable and delicious!
If you still have some leftover ham make Deviled Ham Recipe - its makes the best sandwiches!
15 Bean Soup
I made the most wonderful soup using a leftover hambone and a multi-bean soup mix. (You might even have a leftover hambone in the freezer from the holidays??) So the timing is great, huh?!
For me, a soup like this brings back great memories. A simpler time when as a child my biggest concern was whether or not I would be able to go to my friends' house to play!
Now as an adult I love this soup for other reasons
- it's easy to make
- super affordable (really just pennies per serving!)
- leftovers freeze great!
So next time you're wondering what to make for dinner, pick up a multi bean mix (sometimes it's called a *15 or 10 bean soup mix).
15 Bean Mix
This mixture contains a variety of beans; kidney, white beans, green, yellow and black-eyed peas, lima, pinto, black and lentil beans, the list goes on & on. All kinds of beanie goodness!
Because there is a mixture of bean varieties - all types and sizes of beans, some cook more quickly then others. The small beans are done first.
They slow disintegrate into the broth while the larger beans continue to cook, making the soup thick and creamy, YUM!!!
The hambone contributes by adding smoky flavor. Cooking the soup on the stovetop will take about an hour and a half if the beans are presoaked The beans will soften and the meat will fall off the bone, it becomes savory and tender.
Ingredients
- dried bean mix - super affordable, this mix is the number one seller!
- ham plus smoked ham hock - diced ham adds meatiness, the ham hock (or hambone) will add more smokey flavor.
- carrots, yellow onion, celery, cherry tomatoes and spinach - tons of vegetables to make the soup even more delicious!
- salt, pepper, red pepper flakes and dried Italian seasoning - simple seasonings that you probably have in your spice cabinet!
- olive oil - to saute the vegetables
#1 Add vegetables to the stockpot with olive oil.
#2 Season the veggies.
#3 Veggies have been sautéed until softened.
#4 Add the beans, diced ham, ham hock and bay leaf.
#5 Add water.
Instructions
Stovetop Instructions:
- Pick through the beans checking for small rocks and/or dirt clods. Rinse them in cold water and cover with water. Soak overnight.
- In the morning when you are ready to prepare the soup, pour through a colander and rinse with cold water until the water runs clear. Set aside.
- Chop the vegetables.
- In a large stockpot, sauté the vegetables. Add the pepper, red pepper flakes and Italian seasoning - do not add the salt yet! Sauté for 4-5 minutes until the vegetables begin to soften.
- Add the ham hock, beans, and water. Increase the heat to high and bring it to a boil. Reduce to a medium-low and cover leaving a small vent on the pot to allow some steam to escape. Stirring occasionally, cook until the beans are soft, about 1 ½ hours.
- When the beans are soft, remove the ham bone, pick the meat off returning the meat to the soup.
- Taste and adjust the seasonings, adding salt at the end if necessary.
Instant Pot Instructions:
- Rinse the beans well, soaking overnight is not necessary.
- Turn pressure cooker to saute. Add olive oil and vegetables. Saute until tender, about 3-4 minutes.
- Add the remaining ingredients. Do not overfill the pressure cooker.
- Place the lid on, seal and cook on high pressure for 60 minutes. Quick-release pressure at the end.
- Open the lid and remove ham bone, pick off the meat.
- Return the meat to the Instant Pot. Stir and serve.
Slow Cooker Method:
- Rinse the beans. Drain and pour them in a slow cooker with water, prepared vegetables and ham.
- Stir to combine. Set crockpot on low and cook for 8-10 hours then check to make sure beans are tender.
- When the beans are tender, remove the hambone, pick the meat off the bone, returning it to the pot.
Watch and learn: recipe video
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FAQ's
A squeeze of fresh lemon and big handful of minced parsley stirred in at the end will brighten the flavors of the soup!
It's made from 15 types of beans like black beans, green and yellow split peas, large lima beans, brown and pinks beans, navy beans, red and white kidney beans and more.
No, discard the seasoning packet instead you'll follow the recipe below.
You can, but it's not necessary to soak beans prior to cooking.
Yes, any bean mix will work. Sometimes you'll find 16 or 11, really any dried bean soup mix will work.
Deb’s tips to make the best soup
The big bonus with bean soup is that the next day it tastes even better!
- If you want a thinner soup, simply add more water. You may need to add additional seasonings.
- Finish the soup with a handful of minced parsley and a squeeze of lemon. It makes all the difference in the world!
- Learn how to make the best homemade soup - filled with tips and tricks!
More soup and stew recipes
If you are a soup lover here are more yummy choices!
- Split Pea Soup, always a delicious easy meal! Also easy and affordable, it's a quick meal to make too!
- Vegetable Soup - a classic favorite, this soup is so much better than the stuff you get in a can!
- Lemon Chicken Orzo Soup - This classic soup is such a wonderful combination of flavors. The lemon is bright
- Navy Ham Bean Soup with is another great bean soup recipe!
You know me, I'm such a fan of a great bean soup (like this Navy Bean Soup Recipe)! Whether that's Black-Eyed Pea, Bean Soup with Bacon or Lentil Stew, it's always a great meal. Here are a few more of my favorites!
How to store leftovers
Refrigerate - allow the soup to cool completely. Store leftovers in the stockpot or small containers. Refrigerate up to five day.
Freezer - 15 Bean Soup with Ham freezes great. Store in an airtight container up to three months frozen.
Reheat - Thaw overnight in the refrigerator, reheat in the microwave or on the stovetop until warmed through.
Perfect pairings: what to serve with
I love a soup that is simple and delicious! Whether it is cold where you live or a beautiful summer's day, soup is always good food! Please try this, you won't be disappointed!
15 Bean Soup with Ham
Ingredients
- 1 cup peeled and chopped carrots about 3 carrots
- 1 cup chopped sweet yellow onion
- 1 cup chopped celery about 2 stalks
- 1 cup whole cherry tomatoes
- 1 cup baby spinach chopped and tightly packed
- 1 20 oz package 15 beans mix or multi beans dry
- 1 cup diced ham plus 1 ham bone or 1 ham hock
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 10-12 cups water
- 1 teaspoon salt
Instructions
- Pick through the beans well checking for small rocks and/or dirt clods. Rinse the beans in cold water. Soak them in water overnight. In the morning when you are ready to cook them, drain and rinse them with cold water until the water runs clear. Set aside.
- Chop the carrots, onion, celery and spinach. Leave the tomatoes whole.
- Heat olive oil in a heavy bottom stockpot over medium heat. When the oil is hot, add the carrots, onion, celery, tomatoes and spinach. Add the pepper, red pepper flakes and Italian seasoning - do not add the salt yet! Sauté for 4-5 minutes until the vegetables begin to soften.
- Add the bay leaf, ham, hambone, beans and fresh water. Increase the heat to high and bring it to a boil. Reduce to a medium-low and cover leaving a small vent on the pot to allow some steam to escape.
- Stirring occasionally, cook until the beans are soft, about 1 ½ hours. Add additional water if needed.
- When the beans are soft, remove bay leaf and discard. Remove the hambone. Allow it to cool long enough to remove the meat. Add the meat back into the soup, plus one cup diced ham.
- Now is the time to add the salt. Taste and adjust the seasonings. It may take about a teaspoon of salt.
- Optional - add a squeeze of fresh lemon and a handful of minced parsley at the end to brighten the flavors of the soup.
Notes
Instant Pot Directions:
- Rinse the beans well, soaking overnight is not necessary.
- Turn pressure cooker to saute. Add olive oil and vegetables. Saute until tender, about 3-4 minutes.
- Add the remaining ingredients. Do not overfill the pressure cooker.
- Place the lid on, seal and cook on high pressure for 60 minutes. Quick-release pressure at the end.
- Open the lid and remove ham bone, pick off the meat.
- Return the meat to the Instant Pot. Stir and serve.
Crock Pot Directions:
- Rinse the beans. Drain and pour them in a slow cooker with water, prepared vegetables and ham.
- Stir to combine. Set crockpot on low and cook for 8-10 hours then check to make sure beans are tender.
- When the beans are tender, remove the hambone, pick the meat off the bone, returning it to the pot.
Marie Winner says
Your recipe calls for tomatoes. Can I substitute some tomato paste or canned diced tomatoes?
Debra Clark says
You can Marie, that's a great question. A 15 ounce can of diced tomatoes would be great or a tablespoon of tomato paste would be great. Enjoy the recipe! I JUST made this again today. (Going to publish on YouTube in the next few days). It's really a great soup. I'm glad you're giving it a try. Enjoy!
Lois says
I love bean soup and this is so good. Be sure to give this a try. So easy to make and so good to eat.
Bowl Me Over says
Bean soup is a favorite here too - delicious, affordable and such a complete meal. I’m so glad you enjoy it!!
Joy @ Joy Love Food says
Yum, I love bean soup, this sounds fantastic!
Brandy M says
I wish my family like beans! This looks delicious! I might have to make it when I have company over! Then I will have an excuse to make this! 😉
Chrisy @ Homemade Hooplah says
This sounds divine! It's been way too long since I've had a decent soup. Pinning this for later 😀
Bowl Me Over says
Awesome, thanks Chrisy - I think you will really enjoy it!
Stephanie Stuart says
I love this soup, thank you so much for your tasty and healthy vittles!
Bowl Me Over says
You bet Stephanie, I sure appreciate all of your support!
heather @french press says
the more beans the better I say 🙂 this looks delicious
Bowl Me Over says
Me too, thanks Heather! 😀
lizzy says
bean soup is one of my ultimate comfort foods, i have a similar recipe and love it. this is a perfect winter soup! great recipe!
Bowl Me Over says
Thank you Lizzy!
Susan@LunaCafe says
Oh I do love 15 Bean Soup! There's something magical about those beautiful packages of mixed beans. And it's lovely the way the smaller beans disintegrate, giving body to the broth.
Bowl Me Over says
So true, I'm such a fan of soup - so much flavor! Thanks for stopping by Susan!
Judy@ImBoredLetsGo says
Bean soups are so good! I happen to have a bag of mixed beans in the pantry...I think I'll try your recipe with them!
Bowl Me Over says
Awesome Judy, give it a try and let me know what you thinK!
peter @feedyoursoultoo says
Such a hearty soup. I like all the beans.
Bowl Me Over says
Thanks for stopping by Peter, I hope you give it a try!
christine says
This soup looks so satisfying w/ all those beans.
Bowl Me Over says
Thanks Christine, it's so delicious, I think you & your family will love it!
Lia says
Thank you for making it so easy to print your recipes. Your PRINT at the bottom of your recipe link sure is convenient!
Bowl Me Over says
You bet Lia!
Lia says
I've tried making bean soup and it always tastes bland. But adding the spinach and red pepper flakes makes all the difference! Thanks for the recipe 🙂
Bowl Me Over says
Of course Lia! I love bean soup, it's really one of my favorites. The red pepper and spinach will make a big difference and also, waiting to add any salt. Sounds odd, but it really changes the texture of the beans and what they will absorb!
Lois Corliss says
This just looks so good. I will be making it very soon. Love beans and all you can do with them. Thank you for the idea.
Bowl Me Over says
Same way here, just love how versatile and filling they are! I hope you enjoy this recipe Lois!
Bette Herrera says
And nutritious 💕