15 Bean Soup with Ham (Instant Pot, Stovetop, Crockpot)
Spice up soup night with this hearty 15-bean soup with ham. A combination of 15 beans, smoky ham, vegetables, and herbs, all simmered in a delicious broth.
20oz15-Bean Soup Mix, rinsed welldried (I used HamBeens without the seasoning packet)
¼cupsherry or white wine
3cupswater
4cupschicken stock
2bay leaves
2cupscooked hamchopped or shredded, plus meat from ham hock
14.5ozcan diced tomatoes with juice
1Tablespoonlemon juice
Garnish: parsley
Instructions
Instant Pot Method
Set the instant pot to saute and add olive oil, garlic, onion, carrots, celery and seasoning. Saute for 5-7 minutes or until vegetables are soft.
Add ham hock, dried beans, sherry, water, chicken stock, and bay leaves. Stir. Close the lid and set on high pressure for 45 minutes. Release pressure manually.
Remove ham hock and bay leaves and stir well. Set IP to simmer and add diced ham, ham picked off the ham hock, diced tomatoes, and lemon juice. Stir again, cover and let warm slightly.
Serve in soup bowls garnished with chopped parsley.
Slow Cooker Crockpot Method
Place all the ingredients except the cooked ham, diced tomatoes, and lemon juice into the slow cooker.
Cook on high for 5-7 hours or until the beans are tender.
Remove the ham hock and add the remaining ingredients. Cook on high for another 20 minutes.
Dutch Oven Stovetop Method
Rinse beans and place in a large stock pot. Cover with water and let soak overnight. Rinse again and set aside.
In a dutch oven, heat olive oil and saute the onions, carrots, and celery for 5 minutes or until soft, adding garlic in the last minute.
Place rinsed soaked beans, ham hock, liquid ingredients, and herbs and spices into the dutch oven with the sauteed vegetables.
Bring to a boil then cover and lower the temperature to a simmer. Cook for 1 ½ hours.
Remove the ham hock, then add chopped ham, diced tomatoes, and lemon juice. Stir and simmer for another 20 minutes. Serve hot.