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15 Bean Soup with Ham
A hearty, stick-to-your-ribs kind-of soup.
15 Bean Soups with Ham is loaded with heart healthy beans, diced tomatoes, fresh onions, celery and carrots with plenty of spice and flavor. And, this soup freezes beautifully!
Ham and bean soup has been a staple in our house for all the years we’ve been married. Every time we buy a bone-in ham we make this giant pot of soup. Sometimes I think we look forward to this soup more than the actual ham. It’s that good.
It may look a little overcooked and mushy, but that because I add extra red lentils. The lentils breakdown and give this soup a thick, creamy texture. The vegetables are added at the end so they stay crisp tender.
Overview of ingredients:
- 15 bean mixture, soaked overnight
- red lentils
- ham bone, smoked sausage, diced ham or ham hocks
- diced ham
- onion
- canned fire roasted diced tomatoes
- chili powder
- juice of 1 lemon
- garlic
- carrots
- chicken broth or vegetable stock
- fresh ground black pepper
- fresh thyme sprigs
This soup will be great even if you don’t have a ham bone.
If you don’t have a leftover ham bone, no worries. Use plenty of ham and the flavor will be there. When we have a ham for the holidays, we often leave a lot of ham on the bone so our soup will be on the meaty side. Once it’s cooked for a few hours, the ham just falls off the bone.
If you don’t have the ham bone you can purchase smoked sausage or ham hocks from some well stocked grocery stores or butchers. While ham hocks are different than ham bones, you can use them much in the same way.
My mom always made ham bone soup but she only used navy beans. We like the variety of the 14, 15 or even 16 bean soup packages. You can find packages of bean soup mixes in the dried bean section of your local grocery store. But no worries – use a package of navy beans if you can’t find the mix.
Some packages include a great variety of beans like pintos, baby limas or large lima beans, garbanzo, white kidney beans and black beans. We usually purchase a well known variety like the Hurst’s HamBeens brand.
Many 15 bean soup recipe packages include a seasoning packet. This seasoning packet is not used in this soup recipe so it can be discarded or reserved for another use like seasoning a pot of plain beans.
Overview: how to make 15 Bean Soup
1. Soak the bean overnight
Place the beans in a soup pot and cover with clean cool water by 3 to 4 inches. Cover the pot and soak the beans overnight or at least 8 hours.
2. Cook the beans with the ham bone
Drain the beans in a colander and discard the soaking water. Rinse the beans under cool water and pour them back into the large soup pot along with the lentils. Add enough water to cover the beans by at least 2-inches. Add the jam bone and bring the soup to a boil.
While the soup beans and ham are cooking you’ll need to skim any foam that forms on top and discard. Use a very large serving spoon to make this task fast and easy. Reduce the heat to low and simmer uncovered for two hours.
3. Remove the ham bone and add the vegetables
Add the onions, tomatoes, chili powder, lemon juice, garlic, celery, carrots, broth, thyme, pepper and any additional chopped ham, if using. Simmer another 30 minutes until the vegetables are crisp tender.
While the vegetables are cooking trim any meat from the jam bone. Return the ham to the pot and stir to combine. Discard the ham bone.
4. Serve
Taste the soup to check the seasoning and salt if needed. We also like to add hot sauce to individual bowls of soup.
Can you freeze this soup?
Yes indeed! This soup freezes beautifully and will last about 6 months in your freezer. When you’re ready to serve thaw overnight in the refrigerator then warm gently on the stove top. There’s no need to boil the soup.
Can you make this soup in the slow cooker?
This soup is great in the slow cooker. Just make sure you set it on low and don’t cook it too long and turn all the beans to mush. You’ll need about 4 hours on low to cook the beans and ham bone.
What to serve with 15 Bean Soup
Finally, this soup is great served with our southern buttermilk cornbread or cornbread muffins, but crackers work well in a pinch too!
Pass a bottle of your favorite hot sauce when serving.
Thanks for PINNING!
15 Bean Soup with Ham
Ingredients
- 1 package 15 bean mixture soaked overnight (20 ounce package)
- 1 cup red lentils
- 1 ham bone fat removed (leave the meat on the bone)
- 1 cup ham cut into cubes (if there is enough ham left on the bone no need to add additional chopped ham)
- 1 large onion diced
- 14.5 ounce can fire roasted diced tomatoes with juice (regular diced tomatoes are fine too)
- 1 teaspoon chili powder
- juice of 1 lemon
- 2 cloves garlic minced
- 3 stalks celery chopped
- 1 cup chopped carrots
- 1 cup chicken or vegetable broth (8oz)
- 1 teaspoon freshly ground pepper
- several sprigs of fresh thyme
Instructions
- Place the package of 15 beans in a large soup pot and cover with clean cool water by 3-4 inches. Cover the pot with a lid and soak the beans overnight or at least 8 hours.
- Pour the soaked beans in a colander and discard the soaking water. Rinse the beans and place them back in a large soup pot along with the lentils. And add enough clean, cool water to cover the beans and lentils by two inches. Add the ham bone and bring the soup to a boil over medium-high heat.
- While the soup is cooking you will need to skim any foam that forms on the top. You can use a very large serving spoon to make this easy. Discard the foam.
- Reduce the heat to low and simmer, uncovered, for two hours stirring occasionally.
- Next remove the ham bone and set aside to cool.
- Add the onion, tomatoes, chili powder, lemon juice, garlic, celery, carrots, broth, thyme and pepper (and additional chopped ham if using). Simmer another 30 minutes or until the vegetables are crisp tender.
- While the vegetables are cooking trim any meat remaining from the ham bone. Return the chopped ham back to the soup and stir to combine. Discard the ham bone.
- Serve soup with corn muffins, cornbread, or crackers and a dollop of sour cream if desired.
Recipe Notes
- We don't add salt to this soup as ham typically is salty enough. Better to be on the safe side with this dish. Check the seasoning before serving.
- This soup freezes very well.
- Ham bones become brittle when cooked so they are not suitable for dogs. The bones splinter easily and can damage their mouth and teeth.
- Preparation time does not include soaking overnight.
- We discard the ham flavoring package that comes with the beans as the soup is flavored and seasoned with the ham and ham bone
Nutrition
Classic 15 Bean Soup with Ham
If you’re looking for a few more ways to use up leftover holiday ham, don’t miss our Ham and Cheese Breakfast Soufflés. We also love to stir in leftover ham with our homemade Macaroni and Cheese.
If you have a good bit of ham leftover you must try these Hallelujah Ham Loaves (a/k/a ham and cheese sliders). They are so good and easy to make too!
Matt Robertson
Interesting. My mom requested Ham hock soup, so I want to give this a try. The article does need some proofreading for grammar/spelling error corrections, however.
Tricia Buice
Okay thanks Matt.
Kelly Corbett
This soup is amazing but I made a rookie mistake! I put a Tablespoon of cayenne and black pepper instead of a teaspoon. I like spice and it’s still edible but definitely too heavy on the spices – I added a little more water and lemon juice to try and mellow it out but I’m wondering if you have any other suggestions. TY!
Tricia Buice
That’s an easy mistake to make Kelly. I’ve done that kind of thing many times. You can add a little diced potato and see if that will soak up some of the spice. It works when you put too much salt in a recipe. I would also try adding unsalted chicken broth or stock to thin. It won’t have the same consistency but it may be more palatable. So sorry but thanks for trying the recipe.
RHONDA S.
Your recipe looks delicious, bean soup is one my favorite meals. I do have a question though, I have green lentils in my pantry, but not red lentils, will they have the same thickening affect? Or should I just make it without the added lentils? I can go either way.
Tricia Buice
I Rhonda. No the green lentils will not have the same thickening affect as red lentils. I often use both in soup recipes so you have some that dissolve and other than don’t. I would still add the green lentils to this soup and enjoy!
Amanda Smith
I have 7 (including red lentils) individual bags of beans, bc they were given to me, instead of the mixed bag so about how many cups of each bean would you suggest I use?
Tricia Buice
Hi Amanda. Great question! Use 1 cup of red lentils then add a combination of beans to equal about 2 and 1/2 cups for a total of 3 1/2 cups of beans and lentils. Enjoy!
Teresa
I made this without the tomatoes or chili powder, and it’s delicious!
Tricia Buice
Thanks Teresa! Glad you enjoyed it.
Sharon C.
I do not have a ham bone, just chopped ham. Do I need to add any additional seasonings to flavor it?
Tricia Buice
Hi Sharon. You don’t need to add anything until the end. Check the seasoning then and add salt if needed. If your ham is salty you may not need anything. Thanks for the great question!
Christy
When you cook this soup, do you add the seasoning that is in the 15 Bean soup bag or leave it out? Thanks!
Tricia Buice
Great question Christy. I do not use the flavor packet. You can add if you want, but I don’t think it is needed. Thanks!
Liz Berman
Really good and the spices are spot on– I cooked it in the Instapot –I put the ham bone in water by itself for 30 minutes. Removed it and cut the meat off, then put in the beans and lentils for 13 minutes. Sauteed the chopped veggies and spices in some oil and stirred that into the soup w/ the ham bits and tomatoes–turned heat up to sautee, cooked uncovered for 10 minutes stirring occasionally. Added lemon juice at the end, also threw in some fresh chopped cilantro.
Tricia Buice
Thanks for the feedback Liz! LOVE that you made this in an instant pot. Bravo!!
Connie
I am going to try your recipe 15 Bean soup recipe today but I do not have Red Lentils or Lemon and can not go to store to get them because of snow. Will it make a difference with out them ? Also is this a spicy soup
Tricia Buice
Hi Connie. Great questions! The soup will be fine without the red lentils. You can add a cup or can of extra beans if you want. The red lentils breakdown easily which makes the broth creamier and thicker, or less brothy. But the flavor is fine without. Lemon is nice but also good without. We like to add something acidic so you can try a very small amount of vinegar when serving. Don’t add vinegar while the soup is cooking. And no this is not a spicy soup. You can add some crushed red pepper flakes if you want more zing. Enjoy! (We’re expecting more snow tomorrow and the grocery stores are empty.) Stay safe!
Andrea
This is so delicious! I don’t like black eyed peas, but I need some luck, so bean soup has become our New Year’s tradition. (You have to read the ingredients on the bag of beans though.) This is now my favorite recipe for it! The red lentils are genius! I happened to have some in my pantry, split red lentils from Trader Joe’s that I didn’t know how to use. I have often made bean soup with a ham steak, but today, the ham steak was almost the same price as a bone-in ham, so I also now have a fridge full of ham. What a great way to start 2022! Happy New Year!
Tricia Buice
Best wishes to you and yours Andrea! So glad you enjoyed this soup. Red lentils are pretty amazing and add loads of texture and creaminess. Happy New Year!!!
Susie Bartholomew
What is the foam and why do I discard it? Making this for the first time tonight
Tricia Buice
Hi Susie. The foam comes from meat proteins and may have a bitter taste. Some believe it is the impurities from the blood. Anyway, it is unsightly, unappealing and should be discarded. This is not the same as fat.
Sharron Cox
When I make this soup, I boil the ham bone ahead of time to make a broth. I then cool and skim off any fat and clean off the bone and add to the broth. Then I use the broth instead of water in the recipe. Adds a bit more ham/smokey flavor and the broth can be made ahead of time and frozen if you want.
Tricia Buice
Great tips Sharron. Perfect make-ahead solution. Thanks so much!
Eve
I hope to try this; it looks so good!
The directions are the best I’ve seen; very explicit!
I so appreciate that as I am one who likes things clearly stated.
I will save this recipe…..
Thanks so much!
Eve
Tricia Buice
Enjoy!
Cathy
Hello! I just recently made this soup for a very large group and tripled the recipe. In so doing, there is an overwhelming sour lemon taste to the soup now. Any ideas what I can add to offset this?
Tricia Buice
Hi Cathy. Not sure why the lemon flavor was so prominent. Perhaps you accidentally added too much? Potatoes are great for helping remove too much salt. Not sure if that would work for lemon. Maybe add a small amount of brown sugar to a bowl of soup and see if that helps? If it does, you can add more to the entire pot. Good luck.
Mary Pedigo
How many calories per serving and what amount is a serving for the soup?
Tricia Buice
Hi Mary – sorry I don’t have that information. This soup will vary depending on the size of the ham bone and how much of the ham you add to the soup. Hope you enjoyed it!
Cheryl Shepherd
What if you don’t have the 8 hours to soak the beans? Can that be cut down in time?
Tricia Buice
Hi Cheryl – yes you can do a quick soak on the beans. Rinse, cover with water and bring to a boil. Cook for a minute or two, then turn off the stove top. The beans should soften within an hour. Hope this helps!
Ed
If you have an Instant Pot you can pressure cook the beans for 25 minutes.
Tricia Buice
Thanks Ed!
Ed
I actually made this today and found that 25 minutes is too long in a pressure cooker; the mixture of beans and lintels requires less time. I’d suggest reducing the time to 15 – 18 minutes.
Wanda Forcheaux
Thanks the SOUP WAS GREAT.it’s been a long time since I have made it have not had it just like your recipe but it was sure good. Will. Fix again
Tricia Buice
Thank you Wanda! So glad you enjoyed this delicious soup. Thanks for trying it and for taking the time to comment!
Jennifer
Making this today…so looking forward to it. Praying for my ham bits not to be overcooked…must make sure I don’t boil them to death ! Lol have a tendency to do an “all in” method and that will do it !
Wish me luck !
Tricia Buice
Good luck Jennifer! Hope you enjoy this hearty and delicious soup 🙂
anne johnston
I MADE THIS IN CROCKPOT TODAY USING SMOKED SAUSAGE SINCE I HAD NO HAM. FOLLOWED THE RECIPE EXACTLY EXCEPT I SAUTEED THE VEGETABLES FIRST. COOKED 4 HRS ON HIGH, ADDING VEGETABLES THE LAST 30 MINUTES. TURNED OUT QUITE GOOD.
Tricia Buice
Thanks Anne! I love that you used smoked sausage – bet it was very tasty. Thanks for the feedback.
Melanie Talley
Finally a recipe that reminds me of my Great Grandmother. The only thing I changed was the chopped garlic. My Grandmother used to put whole pieces of garlic and who ever ended up with one didn’t have to help with the dishes. My Grandmother used to make sure I got a garlic clove because I always helped with the dishes. Yes I was that kid. My family loved the soup and my Aunt started crying. She was so happy that I found a recipe that was a family favorite for generations. THANK YOU SO MUCH FOR SHARING.
Tricia Buice
Hi Melanie! I LOVED reading your comment. It made me smile from ear to ear and brought tears to my eyes. And, I love the garlic story. Thank you so much for sharing! Blessings to you and your family. Give your Aunt a big hug from me!
Lauren
What a sweet tradition! I may have to borrow this with my little ones.
Mary
Is this soup successfully used with ground beef or ground turkey ? A member of my family can’t eat the ham.
Tricia Buice
Hi Mary. I have not tried making this soup with ground beef or turkey, but I don’t see why it wouldn’t be good. You can even make this soup with any meat, as I have done many times. Good luck!
Jay W
This is the best soup I have ever made. Absolutely perfect
Tricia Buice
Thank you so much Jay – you made my day!
Joann Rowe
I hate when people want to change recipes but this one has me drooling.
I have leftover ham in the freezer but no bone. Does the soup turn out
well without a bone but lots of ham? I really want some even tho the
temps haven’t started to fall. Thanks for sharing it is so different from
the old stand by.
Tricia Buice
Hi Joann – yes the soup will be great even if you don’t have a bone. Plenty of ham will do the trick. Enjoy!
Gerald
How would this be in a slow cooker and how would it be best to cook need a idea
Tricia Buice
Hi Gerald. Here’s a link to a slow cooker method that might work for you. It’s a similar recipe and has a no-soak method as well. Enjoy! http://www.hurstbeans.com/recipes/288/15-Bean-Soup-Crock-Pot-or-Slow-Cooker-Recipe