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

Thick, smoky and satisfying, this healthy Bean Soup is the perfect recipe 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.

Total Time: 2 hours 40 minutes

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Thick, smoky and satisfying, this healthy Bean Soup is the perfect recipe 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. It’s also a great way to use up that leftover ham from the holidays!

There’s nothing more satisfying 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 meal that cooks in one pot!

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.

What beans do you use for Ham and Bean Soup?

First, let’s start with the beans! You will need a total of 2 cups of dried beans. I like the 15 bean soup mix shown here, but you can 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.

You’ll need to soak the beans in water for 8 hours (or overnight), so plan accordingly!

Once your beans are soaked, you can get the soup started.

Sauté carrots, onion, celery and garlic in olive oil in a large stockpot or Dutch oven, just until softened and translucent (about 8-10 minutes).

Add the soaked beans and the rest of the ingredients, bring to a boil, reduce heat to low, and simmer (covered) for 2 – 2 1/2 hours. That’s it!

You guys, this easy bean soup is really SO SIMPLE! There’s almost no actual effort involved on your part, and it turns out perfectly every time.

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!

Can Bean Soup be frozen?

Yes! This is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a later quick-prep lunch or dinner option. Stored in an airtight container, the soup will keep in the freezer for up to 3 months.

How long will Bean Soup keep in the refrigerator?

Leftover soup will last in the fridge for 3-4 days.

What to serve with Bean Soup:

Wondering shat goes with bean soup? Here are a few ideas:

• Cornbread or corn muffins
• Two-Ingredient Pumpkin Muffins
• Crusty sourdough toast with butter
• No-Knead 3-Ingredient Beer Bread
• A simple green salad
• 3-Ingredient Breadsticks

COOK’S TIPS AND RECIPE VARIATIONS:

• 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!
• If you don’t have time to soak your beans and you prefer a canned bean soup, try this Easy Ham and Bean Soup recipe.
• 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.
• 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!
• For a vegetarian bean soup, use vegetable broth instead of chicken broth. Omit the ham, and add an extra 1/2 cup of dried beans. It will still be delicious! Season with cumin, salt, pepper or other spices, to add extra flavor to your liking!

Other easy soup recipes that you might enjoy:

• Quick and Easy Homemade Turkey Noodle Soup
• Easy Taco Soup
• Easy Chicken Tortilla Soup {Slow Cooker, Stovetop, or Instant Pot}
• Slow Cooker Lentil Soup
• 30-Minute Tomato and Basil Soup

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 4 votes

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Bean Soup

Thick, smoky and satisfying, this healthy Bean Soup is the perfect recipe 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.

Course Lunch or Dinner

Cuisine American

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

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Soaking Time 8 hours

Total Time 2 hours 40 minutes

Servings 12 cups

Calories 186 kcal

Author Blair

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
• ½ teaspoon salt
• 1 (14.5 ounce) can petite diced tomatoes, NOT drained
• 2 bay leaves

Instructions

STOVETOP:

1. Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
2. 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 softened and translucent, 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:

1. Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
2. Transfer soaked beans to slow cooker insert.
3. 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 softened and translucent, about 8 to 10 minutes. Transfer vegetables to the slow cooker.
4. Stir in broth, ham, salt, tomatoes, and bay leaves. Cover and cook on HIGH for 4-6 hours or on LOW for 8-10 hours, or until beans and vegetables are tender. Remove bay leaves; serve.

INSTANT POT:

1. Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans. Set aside.
2. Turn the Instant Pot to “Sauté” function. Add oil and heat until oil shimmers. Sauté carrots, celery, onion and garlic until softened and translucent. Turn off the pot.
3. 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.
4. 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!

Recipe 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!
• If you don't have time to soak your beans and you prefer a canned bean soup, try this Easy Ham and Bean Soup recipe.
• 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.
• 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!
• For a vegetarian bean soup, use vegetable broth instead of chicken broth. Omit the ham, and add an extra 1/2 cup of dried beans. It will still be delicious! Season with cumin, salt, pepper or other spices, to add extra flavor to your liking!

 

Nutrition Facts

Bean Soup

Amount Per Serving (1 cup)

Calories 186 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 20mg7%

Sodium 1282mg56%

Potassium 675mg19%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 4g4%

Protein 15g30%

Vitamin A 3530IU71%

Vitamin C 7mg8%

Calcium 59mg6%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.