Cozy up with a warm, hearty bowl of 15 or 16 bean soup. Using a bag of dried bean soup mix, leftover ham, and simple pantry staples, this ham and bean soup stretches your budget and delivers comforting, protein- and fiber-packed bowls of goodness.
You can make it with dried beans for the fullest flavor and texture, or save time by substituting canned beans — either way, it’s an easy, satisfying meal.
If you’ve ever found a bag of bean soup mix at the grocery store, you’ve got the makings of a delicious, economical ham and bean soup. Many mixes include a tiny seasoning packet that offers little real flavor, so this recipe skips it and relies on a few common spices and aromatics instead.
Whether you buy a 15- or 16-bean mix, this soup is budget-friendly, flavorful, and perfect for feeding a crowd or enjoying as leftovers.
Why You’ll Love It
- Budget-friendly. One bag of bean mix plus a little ham and pantry staples makes a large, nourishing pot of soup.
- Filling. The combination of beans’ fiber and ham’s protein makes a hearty main-dish soup.
- Great for leftovers. Use leftover ham from holidays or frozen ham pieces for an inexpensive, delicious dinner.
You Will Need:
- Bean soup mix: 1 bag (about 20 ounces / 567 g) of mixed dried beans. These blends typically include great northern, navy, pinto, butter lima, split legumes, and others.
- Note: Discard the included seasoning packet or save it for another use.
- Cooked ham: Leftover ham, ham steak, or chopped cooked ham from the freezer.
- Broth: 10 cups chicken broth is recommended; vegetable broth works as well.
- Aromatic vegetables: Onion, garlic, celery, and carrots.
- Seasonings: Creole or Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
How to Make 15 or 16 Bean Soup
This ham and bean soup can be made on the stovetop or in a slow cooker — choose the method that fits your schedule.
- Step one: Combine 10 cups of broth and the full bag of dried beans in a Dutch oven or heavy stockpot. Bring to a boil over high heat, then reduce to a simmer and cook, partially covered, for 45 minutes.
- Step two: After 45 minutes, add the diced onion, minced garlic, chopped celery, diced carrots, cubed ham, and the seasonings. Stir to combine and cover.
- Step three: Simmer another 1 to 1.5 hours, or until the beans are tender. Taste and adjust salt and pepper as needed. For a thicker texture, pulse some beans with an immersion blender before serving.
Slow Cooker Instructions
- Add the chicken broth and dried bean mix to a Crock Pot and cook on HIGH for 5–6 hours.
- Add the remaining ingredients (cubed ham, carrots, celery, garlic, Creole seasoning, garlic powder, onion powder, salt, and pepper).
- Cook another 1–2 hours on HIGH, or until beans are tender.
- Taste and adjust seasonings before serving.
Substitutions and Variations
- Ham broth: Simmer a ham bone in water to make a rich broth, then dilute with water if it’s too salty.
- Canned beans: Use 3–4 cans of drained light-colored beans to save time. Add everything at once and simmer 20–30 minutes to blend flavors. Avoid black beans, which can darken the broth.
- No ham: Substitute smoked sausage, cooked Italian sausage, or bacon for a different flavor profile.
- Custom flavors: Add herbs and spices like bay leaf, crushed red pepper, cumin, chili powder, or a splash of lemon juice or olive oil to finish.
More Easy Soup Recipes
- Creamy Chicken and Gnocchi Soup
- Baked Feta Soup
- Cheesy Gnocchi Soup
- Buffalo Chicken Soup
If you enjoyed this 15 or 16 bean soup recipe, leave a review or share a photo of your bowl on Instagram — it’s always great to see your versions!
15 or 16 Bean Soup
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Equipment
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Dutch oven or stockpot
Ingredients
- 1 pound cooked ham cut into chunks (leftover ham works great)
- 1 bag 15 or 16 bean soup mix about 20 ounces (discard seasoning pack)
- 10 cups chicken broth
- 1 large yellow onion diced
- 3 carrots peeled and diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons Creole seasoning or Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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Add the chicken broth and bean soup mix to a large heavy-bottomed pot like a Dutch oven or stockpot.
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Bring the broth and beans to a boil over high heat. Once boiling, reduce to medium heat.
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Partially cover the pot and cook for 45 minutes.
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After 45 minutes, add the cubed ham, onion, carrots, celery, garlic, Creole seasoning, garlic powder, onion powder, salt, and pepper. Stir to combine.
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Cover and simmer 1 to 1½ hours more, or until beans are tender. Reduce heat if needed to maintain a gentle simmer.
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Taste and adjust seasonings. For a thicker soup, puree some beans with an immersion blender. Serve with cornbread, biscuits, or crusty bread.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in freezer-safe containers for up to 4 months; thaw and reheat before serving.
- Slow cooker: Cook broth and dried beans on HIGH for 5–6 hours, then add remaining ingredients and cook 1–2 hours more until beans are tender.
- Leftover ham: This recipe is ideal for holiday ham leftovers, or use ham steaks if you don’t have leftover ham.
- Bean mix: Use 15- or 16-bean mixes, Bob’s Red Mill 13-bean mix, or a blend of light-colored dry beans. Discard any seasoning packet included with store mixes.
- Canned beans: If using canned beans, add all ingredients at once and simmer 20–30 minutes to meld flavors.
Nutrition
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