Print

Hearty Ham and 15-Bean Soup: Easy One-Pot Dinner

A close-up of a steaming white bowl filled with hearty 15-bean soup containing visible chunks of ham.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty ham and 15-bean soup for a satisfying, comforting meal. This easy one-pot recipe uses pantry staples and leftover ham bone for deep flavor, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound dried 15-bean soup mix (rinsed)
  • 1 smoked ham hock or leftover ham bone
  • 8 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 cup diced cooked ham (optional, for extra meat)
  • Salt to taste

Instructions

  1. Rinse the dried 15-bean soup mix thoroughly under cold water. Discard any small stones or debris.
  2. In a large stockpot or Dutch oven, combine the rinsed beans, ham hock (or bone), and 8 cups of water or broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
  3. While the beans simmer, prepare the vegetables. Heat the olive oil in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic, thyme, and pepper to the vegetables. Cook for 1 minute until fragrant.
  5. After the initial 1.5 hours of simmering, remove the ham hock or bone from the pot. Discard the bone and shred any usable meat from the hock. Return the shredded meat to the pot.
  6. Add the sautéed vegetables and the bay leaf to the bean pot. If using, add the optional diced cooked ham.
  7. Continue to simmer, uncovered, for another 30 to 60 minutes, or until the beans are fully tender and the soup has thickened to your liking. Stir often to prevent sticking.
  8. Remove the bay leaf. Taste the soup and add salt as needed. Remember that ham bones add significant salt, so adjust carefully.
  9. Serve this **best homemade bean soup** hot. This **one pot bean soup** reheats well.

Notes

  • For a quicker preparation, use 6 cups of water and cook the soup in a slow cooker on low for 6-8 hours or high for 3-4 hours after the initial boil.
  • If you prefer a **creamy bean soup** texture, remove about 2 cups of the soup near the end, blend until smooth, and stir the puree back into the pot.
  • This recipe is excellent for using **leftover ham bone recipes** after a holiday meal.
  • If you do not have a 15-bean mix, you can substitute with 3 cups of mixed dried beans like navy, pinto, and kidney beans.

Nutrition

Find it online: https://dishicious.com/hearty-15-bean-soup-easy-bean-soup/