Can this be made on the stovetop?

You can adapt this recipe for the stovetop but you must soak the beans overnight in a large bowl of tap water. Drain and use for the recipe. Saute the vegetables in a large heavy-bottom soup pot as directed. Follow steps to deglaze, add liquid and then broth, bean and hams. Simmer gently until the beans are completely tender, 1 hour 10 minutes to 1 hour 30 minutes depending on your beans. Note you will possibly need to add additional liquid as the beans cook to ensure that it doesn't evaporate too much.

Can this be made in the slow cooker?

You can adapt this recipe for a slow cooker by sauteeing the vegetables in a skillet and adding them to the slow cooker. Add the remaining ingredients (except the salt) and cook on low heat for 8 hours or until the beans are completely tender and the meat is falling off the bone. Add salt after the beans are tender.

Can this soup be frozen?

This ham and bean soup can be frozen for up to three months! Leftovers can be reheated on the stove or in the microwave. You can thin the soup with additional broth as necessary.

What if I'm cooking this soup at a high altitude?

Cook this soup in your Instant Pot for an additional 10 minutes in Step 4.

Can I double this recipe?

This soup cannot be doubled in a 6-quart pressure cooker like the one used in this recipe. Be sure to not fill your Instant Pot more than halfway.

My beans aren't tender after 50 minutes, what do I do?

Some dried beans take much longer due to having been stored for a longer time. Fresher beans tend to cook more quickly. If you open the pressure cooker after the 50 minutes cook time is up and the beans are not cooked to the desired texture, you can simply place the lid back on and cook again on high pressure for an additional 10 minutes.

Instant Pot Ham and 15 Bean Soup

Name: Instant Pot Ham and 15 Bean Soup
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Ingredients: 1 pound bag 15 or 16-bean dried bean blend; 1 tablespoon extra-virgin olive oil; 1 tablespoon finely chopped garlic; 2 large carrots, diced; 2 stalks celery, diced; 1 medium onion, diced; 2 teaspoons dried oregano; 1 ½ teaspoon dry thyme; 1 teaspoon paprika; ¾ teaspoon salt; 3 tablespoons dry sherry or white wine, optional; 6 cups homemade chicken stock or reduced-sodium chicken broth; 1 large or 2 small smoked ham hocks or 1 ham bone (optional, see note); 2 bay leaves; Freshly ground pepper, to taste; ¼ cup coarsely chopped fresh parsley; 2 tablespoons lemon juice

Description

This thick and hearty 15 bean and ham soup is brimming with tender beans, veggies and smoky ham. Make it with holiday ham bone or use smoked ham hocks to add richness and meaty smoky flavor. It is so easy and the Instant pot pressure cooks the beans in under an hour, without soaking!

Ingredients

Scale

1 pound bag 15 or 16-bean dried bean blend

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped garlic

2 large carrots, diced

2 stalks celery, diced

1 medium onion, diced

2 teaspoons dried oregano

1 1/2 teaspoon dry thyme

1 teaspoon paprika

3/4 teaspoon salt

3 tablespoons dry sherry or white wine, optional

6 cups homemade chicken stock or reduced-sodium chicken broth

1 large or 2 small smoked ham hocks or 1 ham bone (optional, see note)

2 bay leaves

Freshly ground pepper, to taste

1/4 cup coarsely chopped fresh parsley

2 tablespoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Place beans on a sheet pan, and sort them by running handfuls across the pan as you scan. Remove any rocks or foreign debris. Discard seasoning packet if included.
Set Instant Pot to “saute” function. Add oil and tilt the appliance to allow the oil to swirl over the bottom of the cooking pan. Add garlic, carrots, celery, onion, oregano, thyme, paprika and salt. Cook, stirring often until the vegetables start to soften and brown, 5 to 7 minutes.
Add sherry and stir to deglaze any browned bits from the bottom of the cooking surface. Add stock broth, beans, ham (hock or bone), bay leaves and pepper and stir to combine. Turn off the Instant Pot.
Place lid on the Instant Pot and close. Set valve to “seal.” Set Instant Pot to “Pressure Cook” for 50 minutes.
When timer goes off, using oven mitt or tongs, carefully set valve to “release” and allow the steam to escape. Once the steam is completely released, remove lid.
With tongs, take out the bay leaves and ham bone and chunks of ham. Pick any bits of ham off the bone(s). Discard bones and any chunks of fat.
If desired, puree 2 cups soup in a blender and add back to the soup or briefly puree the soup with immersion blender to thicken.
Add the shredded ham to the soup. Stir in with parsley and lemon. Ladle into bowls and serve hot.

Notes

Ingredient Note: Dried bean blends vary by brand. Some contain barley which is not suitable for gluten-free diets, so if you are concerned make sure to check packages. Some blends are 15 beans and some are 16 beans. Use them interchangeably for this recipe. Discard any “ham seasoning” packages.

If using a ham bone that does not have a lot of meat on it, feel free to add up to 5 ounces shredded leftover ham to the finished soup.

Prep Time: 10 mins
Active Time: 20 mins
Cook Time: 1 hour 20 mins
Category: Soup
Method: Instant Pot

Nutrition

Serving Size: 1 3/4 cups
Calories: 319 cals
Sugar: 10 g
Fat: 3 g
Carbohydrates: 68 g
Fiber: 31 g
Protein: 26 g