Thick, smoky, and satisfying, this healthy bean soup recipe is the perfect meal for a chilly day! The easy 15 bean soup can be prepared on the stovetop, in the slow cooker, or in an Instant Pot for a convenient option that suits your schedule.
Table of Contents
If you love bean soup as much as we do, be sure to try this senate bean soup (aka navy bean soup), a pot of quick and easy ham and bean soup, a flavorful 15-bean soup with sausage, and this Southern ham bone soup, too!
How to Make Bean Soup | 1-Minute Video
I’ll be holding onto this recipe forever… What a phenomenal tasting soup!
– Kristen
Why You’ll Love this Bean Soup Recipe
- Cozy. There’s nothing more comforting on a chilly day than a bowl of hearty soup.
- Versatile. Whether you prefer a vegetarian bean soup or a ham and bean soup, this simple recipe can be tailored to any diet and comes together with minimal effort!
- Convenient. I love to start a pot simmering on the stovetop on a Sunday afternoon so that it’s ready in time for supper, but you can also leave it in your Crock Pot all day to slowly cook while you head to the office. And if you’re rushing in the door at the last minute and you need the quickest option available? Throw it in the Instant Pot! No matter how you prepare it, this is truly the best bean soup recipe that you will ever taste!
- Affordable. This simple recipe takes advantage of leftover ham when you’ve got it, budget-friendly dried beans, and almost any vegetable scraps that might be sitting in your fridge to be used up. It’s the perfect way to take advantage of the ingredients on hand.
How to Add Flavor to Bland Bean Soup
Some bean soup recipes may be watered down or bland…but not this one! You’ll add layers of flavor to the soup by sauteing aromatics (like onion, carrots, celery, and garlic) in olive oil at the start.
The addition of ham not only makes it more hearty and satisfying, but also contributes great smoky, salty flavor to the dish. Finally, season liberally with dried or fresh herbs to really make the soup stand out!
Bean Soup Ingredients
This is a quick overview of the ingredients that you’ll need for a pot of bean soup. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Dried beans: I use a 15 bean mix, but you can use 16 bean mix, 10 bean soup mix, navy beans, cannellini beans (or other white beans), pinto beans, kidney beans, or other similar beans instead.
- Olive oil: to sauté the vegetables.
- Carrots, celery, onion, and garlic: aromatics that add tons of flavor to the soup.
- Broth: I prefer chicken broth or chicken stock, but you can substitute with vegetable broth or vegetable stock as well. For a real treat, use homemade chicken broth!
- Ham: use leftover ham from a holiday meal, or purchase smoked ham at the grocery store. I like to use thick-cut boneless ham steaks when I don’t have leftovers to enjoy. You can also use a smoked ham hock or a leftover ham bone to achieve that same smoky flavor.
- Petite diced tomatoes: add extra flavor and nutrients to bulk up the soup.
- Salt and ground black pepper: use sparingly, and season as you go. The ham and broth can be quite salty on their own.
- Bay leaves: give the soup an earthy flavor that makes it taste like it’s been simmering for days — even if you cook it quickly in the Instant Pot!
The Best Beans to Use
You will need a total of 2 cups of dried beans for this ham and bean soup. I like this 15 bean soup mix, but you can also use 16 bean soup mix, 10 bean soup mix, or a single type of bean (such as Great Northern Beans) to prepare Great Northern Bean Soup, or you can use a different combination of dried beans (such as navy beans, lima beans, pinto beans, and split peas). This particular mix comes with a seasoning packet that I do not use.
The Beans You’ll Find in 15 Bean Soup
The 15 bean soup blend typically contains 15 of these bean varieties: northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney beans, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black bean. So much great flavor and texture in every bite!
Why Soak Beans Before Making Soup
When starting with dry beans, it’s generally recommended to soak the beans overnight before preparing the soup. Soaking dried beans overnight reduces the required cooking time significantly. The texture of the cooked beans is also best after soaking, with fewer that split open and burst.
That said, you can certainly prepare this soup without soaking the beans in advance. You’ll just need to simmer the pot for longer, and you may need to add some extra water to thin the broth as the beans plump up and soften.
The Directions
I’ve shown the stove top method here, but I have also included the slow cooker and pressure cooker instructions in the recipe card below.
- Soak the beans in water in a large bowl or pot for 8 hours (or overnight).
- Sauté carrots, onion, celery and garlic in olive oil in a large stockpot, large soup pot, or Dutch oven, just until they’re starting to soften, about 8-10 minutes.
- Add the soaked, drained beans and the rest of the ingredients.
- Bring the pot to a boil, then reduce heat to low, cover, and simmer for 2 – 2 ½ hours.
How to Make Bean Soup in a Crock Pot
The full slow cooker instructions are included in the recipe below. You’ll love that you can start this soup in the morning and come home to an easy dinner at the end of the day. The soup cooks on LOW for 8-10 hours.
Instant Pot Directions
Again, the full instructions are included in the recipe below. The best aspect of the pressure cooker is that you can make your soup with about 30 minutes of cooking time. Don’t forget to soak the beans first, though!
How to Thicken
There are a few of ways to thicken the soup. First, remove the lid towards the end of the cooking time. This will allow some of the liquid to evaporate, thickening the broth. You can also mash some of the beans with the back of a spoon or with a potato masher, or puree a portion of the soup with an immersion blender. The mashed beans and veggies will thicken the broth nicely!
Finally, if you have time, prepare the soup in advance. It just gets better as it sits and the flavors come together. It will also thicken as it cools.
Serving Suggestions
Pair the soup with any of these easy sides for a cozy and delicious winter meal:
- Kale Apple Salad with Bacon, Feta, and Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, House Salad with Candied Pecans, or Classic Caesar Salad
- Homemade Soft Pretzels
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
- Cast Iron Cornbread, Sour Cream Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Broccoli Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, Honey Cornbread, or Honey Butter Cornbread
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or One-Bowl Cranberry Orange Muffins
- Honey Beer Bread
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette
- Fried Apples or Baked Apple Slices
Preparation and Storage Tips
- Storage: Store the soup in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks.
- How to Freeze: This is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a quick-prep lunch or dinner option. Allow the soup to cool to room temperature. Stored in an airtight container, the soup will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- How to Reheat: Place the soup in a pot and warm over a low flame, just until heated through. You can also microwave individual bowls for about 1-2 minutes.
Recipe Variations
- If you prefer a canned bean soup, try this easy ham and bean soup recipe.
- Forgot to soak your beans? You can still prepare the soup with dried beans, but you will need to extend the simmering time on the stovetop to give the beans ample time to soften. You may also need to add water to the pot as the beans simmer and plump up.
- If you’re looking for a recipe for bean soup with ham bone, this is our favorite version.
- I used petite diced tomatoes (since the kids prefer the smaller bites), but you can use regular diced tomatoes or other canned tomatoes of choice.
- For Cajun bean soup, add plenty of Cajun or Creole seasoning, as well as diced green bell pepper.
- Swap out the ham and use bacon, chicken, sausage, or ground beef for that extra bit of protein and flavor.
- For extra veggies, add fresh spinach at the very end or kale when there’s about 10 minutes left so that it has time to wilt in the hot soup.
- For a vegetarian bean soup, use vegetable broth instead of chicken broth. Omit the ham, and add an extra ½ cup of dried beans. It will still be delicious! Season with cumin, salt, pepper or other spices, to add extra flavor to your liking.
Expert Tips
- If possible, make this soup 1-2 days in advance. It just gets better as it sits in the refrigerator, and it will thicken up a lot as it cools!
- This recipe calls for a very small amount of salt, since ham is often salty on its own. Feel free to season the soup with additional salt and pepper at the end of cooking. You can always add more, but you never want it to be too salty!
- Spicy:Â add a dash of cayenne or garnish with crushed red pepper flakes.
- Garnish with fresh herbs or add extra herbs and seasoning to the pot. Good options include parsley, thyme, oregano, basil, cilantro, and rosemary. A dollop of sour cream or freshly shaved Parmesan cheese is also a nice finishing touch.
More Easy Soup Recipes to Try
Split Pea Soup with Ham
1 hour hr 30 minutes mins
Sausage and Bean Soup
1 hour hr 15 minutes mins
Chicken Potato Soup
1 hour hr
Did you make this recipe?
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Watch How to Make It
15 Bean Soup with Ham
Ingredients Â
- 2 cups dried 15 bean soup mix
- 1 tablespoon olive oil
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced or grated (about 1 tablespoon)
- 8 cups chicken broth or vegetable broth
- 1 pound cooked ham, diced (about 3 cups)
- 1 (14.5 ounce) can petite diced tomatoes, not drained
- ½ teaspoon salt
- 2 bay leaves
- Ground black pepper, to taste
Instructions
Stovetop
- Soak the beans: Sort and rinse the beans. Place them in a large pot or bowl, cover with water by 2 inches, and soak for 8 hours or overnight. Drain.
- Sauté the vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until it shimmers. Add the carrots, celery, onion, and garlic, and cook until starting to soften, 8 to 10 minutes.
- Add the rest: Stir in the drained beans, broth, ham, tomatoes, salt, and bay leaves.
- Simmer: Bring to a boil, then cover, reduce the heat to low, and simmer for 2 to 2½ hours, until the beans and vegetables are tender.
- Season and serve: Remove the bay leaves. Taste, and season with more salt and pepper as needed.
Slow Cooker
- Soak the beans: Sort and rinse the beans. Place them in a large pot or bowl, cover with water by 2 inches, and soak for 8 hours or overnight. Drain.
- Boil the beans: Place the soaked beans in a pot, cover with fresh water, and boil for 10 minutes. Drain and transfer to the slow cooker.
- Sauté the vegetables: Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. Cook the carrots, celery, onion, and garlic until starting to soften, 8 to 10 minutes. Transfer to the slow cooker.
- Cook: Stir in the broth, ham, tomatoes, salt, and bay leaves. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beans and vegetables are tender.
- Season and serve: Remove the bay leaves. Taste, and season with more salt and pepper as needed.
Instant Pot
- Soak the beans: Sort and rinse the beans. Place them in a large pot or bowl, cover with water by 2 inches, and soak for 8 hours or overnight. Drain.
- Sauté the vegetables: Turn the Instant Pot to the Sauté function. Add the oil and heat until it shimmers. Cook the carrots, celery, onion, and garlic until starting to soften. Turn off the pot.
- Pressure cook: Add the soaked beans, broth, ham, tomatoes, salt, and bay leaves. Lock the lid, set the valve to sealing, and pressure cook on high for 20 minutes.
- Release and serve: Let the pressure release naturally for 10 minutes, then move the valve to venting to release the rest. Remove the lid and bay leaves. Taste, and season with more salt and pepper as needed.
Notes
- Beans: Any 2 cups of dried beans will work, like navy, pinto, or Great Northern beans. Set aside the seasoning packet that comes with a 15 bean bag (you don’t need it here).
- No time to soak: You can use unsoaked beans on the stovetop. Simmer longer, and add water or broth as the beans plump up.
- Salt: This recipe calls for a very small amount of salt, since ham is often salty on its own. Season with more salt and pepper at the end. You can always add more, but you never want it to be too salty!
- Ham options: Use leftover holiday ham, thick-cut ham steaks, or a ham bone or ham hock. If you use a bone or hock, shred the meat and stir it back in before serving.
- Vegetarian: Use vegetable broth, omit the ham, and add an extra ½ cup of dried beans. Season with a little cumin.
- Thicker soup: Take the lid off for the last 20 to 30 minutes, or mash some of the beans against the side of the pot.
- Spicy: Add a dash of cayenne, or garnish with crushed red pepper flakes.
- Garnish: Top with fresh parsley, thyme, oregano, basil, cilantro, or rosemary. A dollop of sour cream or freshly shaved Parmesan is a nice finishing touch.
- Instant Pot size: This makes about 12 cups, which fills a 6-quart Instant Pot to the halfway line. Don’t fill it any higher, since beans foam under pressure.
- Make ahead: If possible, make this soup 1 to 2 days in advance. It gets better as it sits in the refrigerator, and it thickens up a lot as it cools.
- Storage: Refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge, then reheat over low heat with a splash of broth.
Nutrition
This recipe was originally published in December, 2018. It was updated in March, 2024.
Outstanding!I followed the slow cooker directions to a T and have made this twice. It’s a huge hit in my house. Thank you!
Thank you, Jennifer! I’m so glad that you enjoyed it. 🙂
Love this healthy, hearty soup. It’s delicious and keeps well o. Fridge. It’s gets better as the flavours meld. It’s for sure a recipe I will make often especially on a cold day.
Thank you, Kim!
I made this in the crockpot. This is good, but kind of bland. Definitely needs more seasoning. The soup has not thickened up at all for me. I would use less chicken broth next time.
We’re sorry you didn’t love it but appreciate your feedback, Cheryl! Definitely feel free to add more seasoning.
There are a few of ways to thicken the soup. First, remove the lid towards the end of the cooking time. This will allow some of the liquid to evaporate, thickening the broth. You can also mash some of the beans with the back of a spoon or with a potato masher, or puree a portion of the soup with an immersion blender. The mashed beans and veggies will thicken the broth nicely!
Finally, if you have time, prepare the soup in advance. It just gets better as it sits and the flavors come together. It will also thicken as it cools.
Hope this helps!
So good! Made with andouille sausage as I did not have ham. It was a great soup for a below zero day here in Michigan!
Thanks, Katie. I bet the sausage was a delicious addition!