Cozy up to a warm and hearty bowl of 16 bean soup! Made with leftover ham, a bag of dried bean soup mix, and a few pantry staples, this ham and bean soup is the perfect way to stretch your budget and fill tummies with nourishing beans and broth.
Make it with dry beans, or take a shortcut and use canned beans instead – the choice is yours!
Have you ever spotted one of those bags of bean soup mix at the grocery store? Well, who knew that you could make a delicious (and affordable) ham and bean soup from them?
Most of these blends come with a seasoning packet, which contains very little in the way of actual herbs, spices, or seasonings. So we throw away that little packet and instead bring the flavor with just a few pantry staples.
But the best part? This 15 or 16 bean soup is frugal, flavorful, and always a hit!
Why You'll Love It
- Budget-friendly. If you have a bag of 15 or 16-bean soup mix, you have most of what you need to make a delicious multi-bean soup packed with flavor and fiber.
- Filling. Fiber from the beans and protein from the leftover ham partner up for a satisfying and delicious soup that's hearty enough for a main dish.
- Great way to use leftovers. Do you have bits of ham from a recent Christmas, Easter, or Thanksgiving dinner? Or maybe some stashed in the freezer? Pair it with store-bought bean mix for a frugal dinner fit for a king.
You Will Need:
- Bean soup mix: This recipe uses 1 bag (about 20 ounces or 567 grams) of mixed dried beans. These blends contain many types of beans, including kidney beans, great northern beans, navy beans, pinto beans, butter beans, baby lima beans, split legumes, etc.
- Note: If your bean soup mix comes with a seasoning packet, discard it or use it for another purpose.
- Cooked ham: This can be leftover from a holiday dinner, saved in the freezer, or chopped ham steaks.
- Broth: We recommend chicken broth, but vegetable broth works well too!
- Aromatic vegetables: Onion, garlic cloves, celery, and carrots.
- Seasoning: Creole seasoning (or Cajun seasoning), garlic powder, onion powder, salt, and pepper.
How to Make 15 or 16 Bean Soup
This easy ham and bean soup can be made on the stovetop or in a slow cooker for convenience. The choice is yours!
- Step one: Add 10 cups of broth and the full bag of dried beans to a Dutch oven (or other heavy-bottomed pot). Bring to a boil over high heat, then reduce to a simmer and cook for 45 minutes.
- Step two: After the beans have cooked for 45 minutes, add the onion, garlic, celery, carrots, ham, and seasonings. Stir well and cover
- Step three: Cook for another 1-1.5 hours, or until the beans are tender. Give the soup a taste and adjust the seasonings as needed.
Slow Cooker Instructions
- Add the chicken broth and beans to a Crock Pot and cook on HIGH for 5-6 hours.
- Add the remaining ingredients (cubed ham, carrots, celery, garlic, Creole seasoning (or Cajun seasoning), garlic powder, onion powder, salt, and black pepper).
- Cook for another 1-2 hours on HIGH, or until the beans are tender.
- Taste and adjust seasonings according to your preference.
Substitutions and Variations
- With ham broth: If you have a lot of time, you can make your own ham broth by simmering cold water with a leftover ham bone. This tends to result in a salty broth, so be sure to dilute it with extra water before using.
- With canned beans: Swap the beans for 3-4 cans of drained light-colored beans. Add all the ingredients at once and simmer for 20-30 minutes to meld the flavors. Be sure to avoid black beans – they muddy the broth, which isn't very appetizing.
- Without ham: The cooked ham can be swapped for smoked sausage, cooked Italian sausage, or bacon.
- Custom flavors: Feel free to add your favorite herbs, spices, and seasonings. Think chili powder, Old Bay, bay leaf, crushed red pepper, cumin, olive oil, lemon juice, etc.
More Easy Soup Recipes
If you loved this recipe for 16 bean soup, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
15 or 16 Bean Soup
Made with leftover ham, bean soup mix, and pantry staples, this 15 or 16 bean soup is the perfect way to stretch your budget – deliciously!
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Servings: 8 servings
Calories: 366kcal
Equipment
- 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 the 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
- Add the chicken broth and bean soup mix to a large heavy-bottomed pot like a Dutch oven or stockpot.
- Bring the broth and beans to a boil over high heat. Once a boil is reached, turn the heat down to medium.
- Partially cover the pot with a lid and cook for 45 minutes.
- After 45 minutes have passed, add the cubed ham, onion, carrots, celery, garlic, Creole seasoning (or Cajun seasoning), garlic powder, onion powder, salt, and black pepper. Stir well.
- Cover the pot and simmer for an additional 1 to 1 ½ hours, or until the beans are tender. Reduce the heat if necessary to maintain a steady simmer.
- Taste and adjust seasoning as desired. If a thicker consistency is desired, puree some of the beans using a stick blender. Serve with corn bread, biscuits, or crusty bread.
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Notes
- Storage: Transfer leftover bean soup to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: If longer storage is desired, you may freeze the soup in freezer-safe containers for up to 4 months. Thaw and reheat before serving.
- Slow cooker: Cook the broth and beans on HIGH for 5-6 hours. Add the remaining ingredients and cook for another 1-2 hours, or until the beans are tender.
- *Leftover ham: This soup is a great way to utilize leftover ham from a holiday dinner, such as Christmas, Easter, or Thanksgiving. If you want to make this recipe without leftover ham, you can use any cooked ham (we like to use ham steaks for a quick shortcut).
- Bean soup mix: This recipe can be made with 15 or 16 bean soup mix, but be sure to discard the included seasoning packet. Bob’s Red Mill’s 13 bean soup mix can also be used, or you can use a blend of your favorite light-colored dry beans (Great Northern, navy, pinto, etc.).
- Using canned beans: If you prefer, you can use cooked or canned beans instead of dry beans. This reduces the cook time significantly, so add all of the ingredients at the same time and cook for just 20-30 minutes.
Nutrition
Calories: 366kcal | Carbohydrates: 50g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 2073mg | Potassium: 1338mg | Fiber: 12g | Sugar: 5g | Vitamin A: 4104IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 6mg
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Dorothy Bigelow
This is the best way to use the 15 or 16 bean mixes! Very flavorful and easy to make. Our small family can normally have enough for several meals and/or freeze the extras.