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15 Bean Soup with Ham

5 from 13 votes
This 15 Bean Soup with Ham is a comforting, delicious soup that can be made on the stove top or in the crock pot and perfect for a chilly day! It's also the perfect use for leftover holiday ham, but you can also used smoked andouille sausage, too--it's super versatile!!
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Soaking beans:12 hours
Total Time:13 hours 45 minutes
Course: Dinner
Cuisine: American
Keyword: beans, Crockpot, soup
Servings: 6
Calories: 462kcal


  • 1 20 oz. package Hurst HamBeens Cajun Soup Blend + seasoning packet regular blend (non-Cajun) is fine, too!
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups reduced sodium chicken stock or chicken broth See Note 1
  • 1 1/2-2 cups leftover ham, chopped
  • 4 fresh thyme sprigs or 1 tsp dried
  • 2 dried bay leaves
  • 2 tbsp soy sauce
  • 1 14.5 oz. can diced tomatoes


Stovetop Method

  • Remove the seasoning packet from the beans and set aside. Add the beans to a large bowl and cover with cold water. Let the beans soak for 8 hours or overnight (See Note 2).
  • When you are ready to make the soup, drain water and set beans aside. Discard soaking liquid.
  • Heat a large pot or dutch oven over medium heat. When pan is hot, add olive oil. Saute the onions, carrots, celery for 6-8 minutes until veggies begin to soften. Add minced garlic and cook for an additional minute.
  • Add the chicken stock, leftover ham, black pepper, drained beans, thyme sprigs, bay leaves, soy sauce, seasoning packet, and diced tomatoes. Give everything a big stir to combine and bring soup to a boil.
  • Reduce heat to a simmer. Cover and cook for 1 1/2 hours, or until beans are soft (You will need to add about one hour or more if beans have not soaked). Note: If you want a thicker soup, remove the lid during the last 1/2 hour of cooking.
  • Remove and discard bay leaves and thyme sprigs from the soup. Ladle into bowls and serve with crusty bread!

Crockpot Method

  • **If you are using a crockpot, you do not have to soak the beans overnight!
  • Add all ingredients to the crockpot. Give everything a big stir to combine.
  • Cook on low 8-10 hours or on high for 5-6 hours until beans are soft.


Note 1: If you want your soup to be thicker, reduce the amount of broth by 2 cups. You can also use vegetable broth or vegetable stock.
Note 2: You don't HAVE to soak the beans. However, soaking them will cut down the cooking time drastically. If you don't soak the beans, plan on adding at least another hour to the stove top cooking time. If you are making this soup in the crockpot, you do not need to soak the beans. 
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.


Calories: 462kcal | Carbohydrates: 64g | Protein: 30g | Fat: 9.1g | Saturated Fat: 1.7g | Cholesterol: 19mg | Sodium: 1530mg | Potassium: 428mg | Fiber: 27g | Sugar: 7g | Calcium: 149mg | Iron: 6mg