Real Recipes From Real Home Cooks ®

ham and15 bean soup

Recipe by
Maggie M
In The Kitchen, OH

We have been making 15 bean and ham soup for years .. the hard way by doing it either stove top or in the slow cooker. Today we made it in the Instant Pot and boy howdy that was awesome .. quick and so much tastier ! We enjoy it with saltine crackers or corn bread and a little green side salad. It's a simple meal packed with protein and great flavors. It freezes well so don't be afraid to make the full recipe !

yield serving(s)
method Pressure Cooker/Instant Pot

Ingredients For ham and15 bean soup

  • 1
    bag (20 oz) 15 bean soup mix
  • 1 Tbsp
  • 1/2 c
    chopped onion - more if you like a lot of onions
  • 2/3 c
    diced celery
  • 2/3 c
    diced carrots
  • 1 tsp
    minced garlic - can sub garlic powder if desired
  • 7 c
    broth - chicken, vegetable or ham
  • 3/4 tsp
    liquid smoke
  • 2 Tbsp
    tomato paste
  • 2 c
    cubed ham or ham bone or ham hocks
  • salt and pepper to taste
  • sliced kielbasa - optional

How To Make ham and15 bean soup

  • 1
    The brand of beans I like to use is called Hurst’s Hambeens 15 Bean Soup ... but you can use any bean mix that you enjoy. Rinse and sort the beans then set aside.
  • 2
    Select saute to preheat the pressure cooker. Add the butter and when it has melted toss in the onion, celery, and carrots. Saute - stirring frequently - until the onion is tender then add the garlic and stir.
  • 3
    Hit cancel then pour in your rinsed beans and stir. Regarding the seasoning packet that comes with the beans - I do not use it simply because it is such a salt bomb. My suggestion is to either not use it at all or only use a small bit of it. If you are going to use any of it, now is the time to sprinkle it over the beans and stir it in.
  • 4
    Add the cubed ham. NOTE: if you have ham hocks or a ham bone feel free to pop those in, otherwise the chopped ham works really well.
  • 5
    Add the broth, the liquid smoke and tomato paste. Stir to distribute. Watch your max fill lines and do not go over those or you will have one humongous mess on your hands. If you have room before you reach your max fill line you can add more liquid if desired. Stir to combine.
  • 6
    Lock the lid in place. Turn vent to seal. Select high pressure and set time for 50 minutes cook time. When the cooking time ends, do a natural pressure release for 20 minutes. After 20 minutes do a quick pressure release. Once the valve has dropped, carefully remove the lid. Remove the ham bone or ham hock if you have used either of those and pull the meat from it and place the meat into the bean soup.
  • 7
    You can serve your soup as it is or if you prefer it to be thicker simply remove about 2 cups of the beans and hit them with the immersion blender. Return to the pot of beans and stir. Serve hot .. season with salt and pepper to taste.
  • 8
    As we tasted this we realized that the piece of Kielbasa we had in the fridge would be a tasty addition. So we sliced it up and dropped it in and it was awesome !