Recipes > Easy Dinners > One Pot/Pan Wonders > Hearty “15 Bean Soup” in the Instant Pot
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Hearty “15 Bean Soup” in the Instant Pot made with ham, broth, veggies, and my favorite Hurst’s dried beans. Perfect with a side of cornbread!

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 crumbly cornbread is 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 to make one great dish.

Ham and beans is an economical way to feed a crowd. It reheats well so you can eat it all week long, and it’s full of all kinds of vitamins, minerals, and protein thanks to using a wide variety of beans. This is a recipe that I make over and over again and I’m so excited to share it with you today. I’m also excited to be working with my friends at Hurst’s Beans again this year.

Here’s why I’m excited to be working with Hurst’s Beans today. 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.

They grow their beans in the US and Canada (yay!), and the flavor packets really are just seasonings in a convenient little package. They are gluten-free and vegan and have no added MSG. This is a great brand, and I can’t wait for you to bring them into your own kitchen if you haven’t already.

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.

Tips and Tricks for Making 15 Bean Soup in the Instant Pot:

  • This is the fastest way to make this recipe. If you have the time, feel free to let the Instant Pot do a “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.
  • If you’d like to thicken the soup just a bit, you can blend it for just a few seconds with your immersion blender or you can blend 2 cups of the soup in a traditional blender and then return it to the pot. Blended beans are a great natural thickener.

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!”

Tips for making 15 bean soup on the stove top or in the slow cooker:

To make this recipe on the stove top, saute 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, saute 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.

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).

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.

 

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Hearty 15 Bean Soup in the Instant Pot


  • Author: Melissa Griffiths
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 1 hour 10 min
  • Yield: Serves 8-10 1x

Description

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


Scale

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 large onion, diced
  • 3 ribs celery, diced
  • 34 carrots, diced
  • 23 cloves garlic, minced
  • 1 bag Hurst’s Hambeens 15 Bean Soup (20 ounces), rinsed and sorted
  • Seasoning packet that comes with the 15 Bean Soup
  • 8 cups broth (chicken or vegetable is best)
  • 2 pounds ham hocks, shanks, or leftover ham bone
  • salt and pepper to taste

Instructions

  1. Select browning/saute to preheat the pressure cooker. Add the olive oil or butter and onion, celery, and carrots. Saute until the onion is tender, about 3 minutes.
  2. Add the garlic and saute until fragrant, about 1 minute.
  3. Add washed and sorted 15 bean mix to the pot, add the seasoning packet, and the broth. Stir to combine.
  4. Add the ham hocks, shanks, or ham bone to the pot.
  5. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 35 minute cook time.
  6. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  7. Remove the ham pieces and bones and place them on a plate. Remove any extra meat and discard the non-edible pieces. Return the ham meat to the pot and stir to combine.
  8. Adjust salt and pepper to taste and serve hot.

Notes

  • This is the fastest way to make this recipe. If you have the time, feel free to let the Instant Pot do a “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.
  • If you’d like to thicken the soup just a bit, you can blend it for just a few seconds with your immersion blender or you can blend 2 cups of the soup in a traditional blender and then return it to the pot. Blended beans are a great natural thickener.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Keywords: easy bean soup, instant pot bean soup, 15 bean soup, easy soup recipe, best instant pot soup

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.

Love 15 Bean Soup? Here are a few other recipes I made with Hurst’s Beans that you’ll love:

Need a cornbread recipe to serve with your 15 bean soup? I got you covered!

A great recipe made using a great product from a great company that I genuinely love working with. How is this my job?! THANK YOU for being here and please enjoy this recipe, from my kitchen to yours. Holler if you have any questions, can’t find the beans (Smith’s in Utah carries them as does Wal-Mart), or need some encouragement for your first time cooking dried beans. I’m here to help!

Disclosure: This is a sponsored post written by me on behalf of Hurst’s Beans. Thank you for supporting the brands that help make Bless this Mess possible.

38 Recipes for Busy Moms
8 Responses
  1. Angela

    I just made this recipe today in my Instant Pot. I set the pot for high pressure with a 35 minute cook time. I did a natural pressure release as I wasn’t in a hurry, and the beans are not cooked (not firm–crunchy). I set it for another 10 minutes at high pressure and that did the trick. The soup is tasty, but the time was not accurate for me.

    1. Melissa

      Thank you for coming back to let the rest of us know your results. Do you know if the beans that you used were fresh? Sometimes if I’ve had beans in storage a while I too need to increase the cooking time. Wondering if that might have been the cause.

    1. Melissa

      Just look through them to remove any rocks/debris that might have accidentally gotten in and remove any odd looking beans you might not want to eat.

    1. Melissa

      The bean to water ratio is where it should be so I feel like if you do add more beans you should scale the water (and seasoning) up with the amount of beans that you add.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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