15 Bean Soup with Ham

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!

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 all types of dried 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 are 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 to adding smoky flavor. Cooking the soup on the stovetop will take about an hour and a half. The beans will soften and the meat will fall off the bone, it becomes savory and tender.

What you need and how to make this lovely soup!

In addition to the beans and hambone, it’s filled with carrots, celery, onions, cherry tomatoes and spinach. Loaded with veggies, tons of beans with just a little salty, smoky ham. I love a soup that’s cooked low and slow on the stove!

Ingredients for 15 Bean Soup

• dried bean mix – super affordable, this mix is the number one seller!
• ham plus 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

Stovetop Directions:

1. Pick through the beans checking for small rocks and/or dirt clods. Rinse them in cold water and cover with water. Soak overnight.
2. 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.
3. Chop the vegetables.
4. 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.
5. 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 1/2 hours.
6. When the beans are soft, remove the ham bone, pick the meat off returning the meat to the soup.
7. Taste and adjust the seasonings, adding salt at the end.
8. Bonus? Tastes better on day two!

Instant Pot Directions:

1. Rinse the beans well, soaking overnight is not necessary.
2. Turn pressure cooker to saute. Add olive oil and vegetables. Saute until tender, about 3-4 minutes.
3. Add the remaining ingredients. Do not overfill the pressure cooker.
4. Place the lid on, seal and cook on high pressure for 60 minutes. Quick-release pressure at the end.
5. Open the lid and remove ham bone, pick off the meat.
6. Return the meat to the Instant Pot. Stir and serve.

Slow Cooker Directions:

1. Rinse the beans. Drain and pour them in a slow cooker with water, prepared vegetables and ham.
2. Stir to combine. Set crockpot on low and cook for 8-10 hours then check to make sure beans are tender.
3. When the beans are tender, remove the hambone, pick the meat off the bone, returning it to the pot.

Best way to finish this soup?

A squeeze of fresh lemon and big handful of minced parsley stirred in at the end will brighten the flavors of the soup!

You know soup is my jam, right? Well if you want all of my soup-making tips and tricks? Be sure to click here!

Looking for a great bowl of soup?

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
• Butternut Squash Soup – made in the slow cooker, this vegetarian soup is super delicious and easy to make!

More great bean soups and stews!

You know me, I’m such a fan of a great bean soup! 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!

Navy Bean Soup with Ham

Navy Bean Soup with Ham is a slow cooked delicious meal. Classic flavors and easy to make it’s an affordable meal that tastes even better on day two! Big meaty flavor from the ham and creaminess with perfectly cooked beans. 

Check out this recipe

BEST Bean Soup Recipe

This Bean Soup is an easy recipe to make! It is simmered on the stove until the beans are tender and delicious. Filled with big hearty flavor and packed full of vegetables, it serves up a big pot of soup for just pennies per serving! 

Check out this recipe

Navy Bean Vegetable Soup

Navy Bean Vegetable Soup adds additional flavor with the addition of your favorite veggies, great home cooked meal & heaven in a bowl!

Check out this recipe

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I love a soup that is simple and delicious! 15 Bean Soup with Ham freezes great and is super affordable too. 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

Print Recipe

5 from 1 vote

15 Bean Soup with Ham

15 Bean Soup – Smoky, rich and flavorful this soup has beans, hambone, carrots, celery, onions, cherry tomatoes, spinach and a TON of great flavor!

Prep Time20 mins

Cook Time1 hr 30 mins

Optional – soaking beans overnight8 hrs

Total Time9 hrs 50 mins

Course: Soups &amp, Stews

Cuisine: American

Keyword: Bean Soup

Servings: 8 servings

Calories: 380kcal

Author: Deb Clark

Cost: $10

As an Amazon Associate I earn from qualifying purchases.

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
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 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, 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 ham, hambone, 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 1/2 hours. Add additional water if needed.
• When the beans are soft, remove the hambone and allow it to cool long enough to remove the meat. Add the meat back into the soup, plus the 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

The package of dried beans may contain a “Ham Flavored Packet” – discard it. It’s filled with sodium. Just toss it and flavor the soup as directed above. 

Why wait until the end to add the salt? Adding salt at the beginning of the cooking process toughens the beans. Plus the hamhock is plenty salty. Wait until the beans are soft. Taste and adjust seasonings as needed at the end.

Instant Pot Directions:

1. Rinse the beans well, soaking overnight is not necessary.
2. Turn pressure cooker to saute. Add olive oil and vegetables. Saute until tender, about 3-4 minutes.
3. Add the remaining ingredients. Do not overfill the pressure cooker.
4. Place the lid on, seal and cook on high pressure for 60 minutes. Quick-release pressure at the end.
5. Open the lid and remove ham bone, pick off the meat.
6. Return the meat to the Instant Pot. Stir and serve.

Slow Cooker Directions:

1. Rinse the beans. Drain and pour them in a slow cooker with water, prepared vegetables and ham.
2. Stir to combine. Set crockpot on low and cook for 8-10 hours then check to make sure beans are tender.
3. When the beans are tender, remove the hambone, pick the meat off the bone, returning it to the pot.

Nutrition

Calories: 380kcal | Carbohydrates: 24g | Protein: 10g | Fat: 1g | Cholesterol: 7mg | Sodium: 520mg | Potassium: 499mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3190IU | Vitamin C: 8.7mg | Calcium: 68mg | Iron: 2.1mg

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