This easyHearty 15 Bean Souprecipe is made in the Instant Pot made with ham, broth, veggies, and my favorite Hurst’s dried beans.

Ham and beans with a side of cornbread will forever be one of my favorite comfort foods.Those filling, salty, flavor-filled tender beans with sweet and crumblycornbreadis a match made in heaven. I love using Hurst’s 15 Bean Soup as my bean base because it has so much variety. The lentils cook down and help thicken things, and the big chubby lima beans, creamy cranberry beans, and sturdy kidney beans make a great combination. I love all of the colors and textures and how they all come together tomake one great dish.

Here’s why I’m excited to be working withHurst’s Beanstoday. Hurst’s is a 4th generation family-owned company that is based out of Indiana (my home state!), and they’ve been a brand that has been in my cupboard, my mom’s cupboard, and my grandma’s cupboard for years and years. I grew up loving the 15 Bean Soup Mix, and their products are ones I use and know well.

Hearty 15 Bean Soup in the Instant Pot made with ham, broth, veggies, and my favorite Hurst dried beans, perfect with a side of cornbread.

Why You’ll Love This Recipe

Ham and beans is an economical way to feed a crowd!
It reheats well so you can cook once and eat it all week long.
It uses a wide variety of beans so it’s full of all kinds of vitamins, minerals, and protein.

Ingredients

Olive Oil or Butter
Onion
Celery
Carrots
Minced Garlic
One BagHurst’s Hambeens 15 Bean Soupwith Seasoning Packet
Chicken or Vegetable Broth
Ham Hocks, Shanks, or Leftover Ham Bone
Salt and Pepper

See the recipe card below for full information on ingredients and quantities

Hearty "15 Bean Soup" in the Instant Pot made with ham, broth, veggies & my favorite Hurst's dried beans. A perfect soup to serve with a side of cornbread! #15beansoup #hamandbeans #beans #instantpot

How to Make 15 Bean Soup in the Instant Pot

Step #1.Select “browning/sauté” on the pressure cooker. Add the butter or oil, onion, celery, and carrot. Cook until the onion is softened. Add the garlic and cook for one minutes.

Step #3.Close the lid, turn vent to seal, and set to cook for 45 minutes. When finished, let pressure release naturally for 10 minutes, then turn vent to quick release.

Step #2.Add the washed beans, seasoning packet, and broth to the pot. Add the ham and stir to combine.

Step #4.Remove the ham from the pot. Shred meat and discard any extra meat and inedible parts. Stir the meat back into the pot. Season to taste and serve.

Recipe FAQs

What are the beans in 15 bean soup?

Contains at least 15 of these varieties: Northern, Pinto, Large Lima, Black-eyed, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean, and Yellow Eye. I LOVE the variety as it adds so many flavors, textures, and colors to your dish. Plus, I feel like all of that variety has got to be full of all kinds of healthy vitamins and minerals. You know how I feel about “eating the rainbow!”

Do you have to soak your beans before using?

No! They cook just fine without soaking. You can if you’d like, though – simply soak them in water overnight or for 8 hours before using. If you soak your beans, reduce the broth in the recipe by 1 cup (from 8 cups to 7 cups).

Is 15 bean soup good for you?

One-hundred percent, yes! Beans are a fantastic source of lean (not to mention, vegetarian) protein. The ham in this recipe adds another element of protein — and delicious flavor! Protein helps build and maintain body tissue, plus give us energy for activities. So this is a filling and fueling meal for all.

What if my 15 bean soup is too thin?

To thicken the soup a bit, you can blend it for a few seconds with an immersion blender, or you can scoop out 2 cups to blend in a traditional blender and then return it to the pot. Blended beans are an easy soup thickener.

Expert Tips

This is thefastest way to make this recipe. If you have the time, feel free to let the Instant Pot do a full “natural pressure release” at the end of the cooking time.
I tried this recipe with and without the included seasoning packet, and I really liked using the seasoning packets.It adds a great smoky flavor. It’s gluten-free, too. If you are sensitive to salt though, try adding only half and adjusting additional salt to your liking.
You are free to use the pork/ham product of your choice– using a leftover ham bone works great. I just toss my ham bone in a zipper-topped freezer bag after dinner and keep it there until I’m ready to make soup.

How to Make the Recipe on the Stove or in the Slow Cooker

To make this recipe on the stove top, sauté the veggies as directed and then add everything else to the pot. Bring the mixture to a boil and then reduce the heat to a simmer and cover. Cook covered, stirring often until the beans are tender, about 4 hours.

To make 15 bean soup in the slow cooker,sauté the veggies as directed and then add everything to your slow cooker. Cook on low for 7-8 hours or until the beans are tender.

How to Freeze 15 Bean Soup

Totally! This soup freezes very well. Just fill up a sealable bag or an airtight container, and keep it in the freezer for 2 to 3 months. You can also keep it in the fridge for up to a week.