15 Bean Soup with Ham

Square overhead shot of ham and bean soup in a Dutch oven.

4.86 from 21 votes

Thick, smoky, and satisfying, this 15 bean soup with ham is a perfect meal for a chilly day! Make it on the stovetop, in the slow cooker, or in the Instant Pot.

Course Dinner, Lunch

Cuisine American

Keyword 15 bean soup with ham, bean soup, bean soup recipe, best bean soup recipe, ham and bean soup

Prep Time 15

Cook Time 2 30

Soaking Time 8

Total Time 10 45

Servings cups

Calories 186kcal

Author Blair Lonergan

Ingredients

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.

Video

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.

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