Bean Soup {Stovetop + Slow Cooker + Instant Pot!}

Thick, smoky and satisfying, this healthy ham and bean soup recipe is the perfect meal for a chilly day! The easy dinner can be prepared on the stovetop, in the slow cooker, or in an Instant Pot for a convenient option that suits your schedule. 15 bean soup is also a great way to use up that leftover ham from Christmas or Easter!

Bean Soup Recipe

There's nothing more cozy than a warm bowl of hearty soup. 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!

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!

Is Bean Soup healthy?

Yes! Especially if you use lean diced ham, this soup is loaded with protein, fiber, and vegetables for a wholesome one pot meal! One cup has less than 200 calories, 25 grams of carbohydrates, 15 grams of protein, 6 grams of fiber and 3 grams of fat.

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 navy beans, pinto 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, but you can substitute with vegetable broth 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.
• Petite diced tomatoes: add extra flavor and nutrients to bulk up the soup.
• Salt: 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!

What beans do you use for ham and bean soup?

You will need a total of 2 cups of dried beans. I like this 15 bean soup mix, but you can also use 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, pinto beans and split peas). This particular mix comes with a seasoning packet that I do not use.

What beans are 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, 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 the beans?

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.

How to Make Bean Soup

I'm going to show you the stovetop method here, but I have also included the slow cooker and pressure cooker instructions in the recipe below.

1. Soak the beans in water for 8 hours (or overnight).
2. Sauté carrots, onion, celery and garlic in olive oil in a large stockpot or Dutch oven, just until they're starting to soften, about 8-10 minutes.
3. Add the soaked, drained beans and the rest of the ingredients.
4. 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.

How to Make Bean Soup in the Instant Pot

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 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.

What to Serve with Ham and Bean Soup

Pair the soup with any of these easy sides for a cozy and delicious winter meal:

• Homemade Crescent Rolls or Soft Dinner Rolls
• Flaky Buttermilk Biscuits, Aunt Bee's 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits
• Cranberry Muffins or Cranberry Bread
• Skillet Cornbread, Old-Fashioned Corn Sticks, Honey Cornbread or Corn Muffins
• Pumpkin Bread or Pumpkin Muffins
• Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
• Easy French Baguette or No-Knead Dutch Oven Bread
• Cheddar Chive Beer Bread {No Yeast, No Knead}

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.

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, try this easy recipe. It's a ham and bean soup with canned beans and a smoked ham hock or ham bone. You can also try using the ham bone in this recipe; although I have not tested this particular recipe with a ham bone.
• 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 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.

Tips for the Best Bean Soup Recipe

• 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: 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 and rosemary.

More Easy Soup Recipes to Try

• Fall Harvest Creamy Pumpkin Soup
• Old-Fashioned Chicken and Dumpling Soup
• Roasted Butternut Squash Soup
• Creamy Vegetable Soup
• Shrimp Soup with Corn and Bacon
• Chicken Vegetable Soup
• Easy Lentil Soup

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5 from 10 votes

Bean Soup {Slow Cooker, Stovetop or Instant Pot}

Thick, smoky and satisfying, this healthy ham and bean soup recipe is a perfect meal for a chilly day!

Course Dinner, Lunch

Cuisine American

Keyword bean soup, bean soup recipe, ham and bean soup, healthy soup recipe, leftover ham recipe

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Soaking Time 8 hours

Total Time 10 hours 45 minutes

Servings 12 cups

Calories 186kcal

Author Blair Lonergan

Ingredients

• 2 cups dried beans (I used a 15-bean mix, but any variety will work. You can use just navy beans or just pinto beans, if you prefer)
• 1 tablespoon olive oil
• 4 carrots, peeled and diced
• 4 celery ribs, diced
• 1 large onion, diced
• 1 tablespoon minced or grated garlic
• 8 cups chicken broth or vegetable broth
• 1 lb. cooked ham, diced (about 3 cups total)
• ½ teaspoon salt
• 1 (14.5 ounce) can petite diced tomatoes, not drained
• 2 bay leaves

Instructions

STOVETOP:

• Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
• Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion and garlic until starting to soften, about 8 to 10 minutes. Stir in drained beans, broth, ham, salt, tomatoes, and bay leaves. Bring to a boil; cover; reduce heat to low, and simmer (covered) for 2 - 2 ½ hours (or until beans and vegetables are tender). Remove bay leaves; serve.

SLOW COOKER:

• Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
• Transfer soaked beans to slow cooker insert.
• Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion and garlic until starting to soften, about 8 to 10 minutes. Transfer vegetables to the slow cooker.
• Stir in broth, ham, salt, tomatoes, and bay leaves. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, or until beans and vegetables are tender. Remove bay leaves; serve.

INSTANT POT:

• Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans. Set aside.
• Turn the Instant Pot to “Sauté” function. Add oil and heat until oil shimmers. Sauté carrots, celery, onion and garlic until starting to soften. Turn off the pot.
• Add soaked beans, broth, ham, salt, diced tomatoes, and bay leaves. Cover with the lid and seal to lock. Press the manual pressure cook button and set the timer to 20 minutes.
• Let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid; remove bay leaves; serve!

Notes

• 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: 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 and rosemary.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 25g | Protein: 15g | Fat: 3g | Cholesterol: 20mg | Sodium: 1282mg | Potassium: 675mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3530IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3.1mg

This recipe was originally published in December, 2018. The photos were updated in December, 2021.