A bowl of 15 Bean Soup is like a warm embrace on a chilly evening—the kind that fills your kitchen with the comforting scent of simmering flavors and hearty ingredients. As the beans soak up the rich broth, the delightful melody of garlic and thyme dances in the air. Each spoonful delivers a blend of textures that brings joy to your palate, reminding you of home-cooked meals shared with family during cozy nights.

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This Instant Pot version is not just about flavor; it’s your new go-to recipe for easy weeknight dinners or cozy gatherings around the table. With its blend of budget-friendly ingredients and simple prep, you can whip up a meal that’s not only satisfying but also packed with protein. Whether you’re using leftover ham or enjoying it completely vegetarian, this one-bowl wonder invites all to gather and celebrate good food. Let’s dive into this incredible dish!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make 15 Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
15 Bean Soup

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep, you’ll have a delicious meal ready in no time.
Irresistible Flavor: The combination of beans, ham, and spices creates a rich, savory experience that tantalizes the taste buds.
Eye-Catching Appeal: A colorful pot of bean soup is not only hearty but visually appealing—a feast for the eyes too!
Flexible Serving: Perfect for any occasion—whether it’s a family gathering, a simple weeknight meal, or meal prep for your busy week.
Diet-Friendly Options: Easily adapt it for a vegan delight by omitting the ham and using vegetable broth.

Ingredients You’ll Need

12 oz 15 bean soup mix, dry: This variety pack brings together a colorful array of beans, providing nutrients and fiber.
1 small onion, diced: Adds a base of flavor with its sweet and robust taste. You can substitute with shallots for a milder profile.
1-2 large ham hocks, or 1 cup diced ham steak/leftover ham: Infuses the soup with smoky richness. Use a smoked turkey leg for a lighter version.
6 cups chicken broth, or beef broth: The broth is key to flavor; homemade is best, but store-bought works too.
2 large bay leaves: Adds deep, aromatic notes. Don’t forget to remove them before serving!
2 tsp garlic, minced: Enhances the overall depth of flavor. Fresh garlic is preferable for its robust taste.
1 tsp thyme: A classic herb that complements the heartiness of the beans. Dried or fresh works well here.
1 pinch salt, to taste: Helps enhance all the flavors. Always taste before adding too much!

How to Make 15 Bean Soup

Rinse the beans: Begin by rinsing the 15 bean soup mix in a strainer to remove any debris.
Add to the pot: Place the rinsed beans into the Instant Pot.
Position the ham: If using ham hocks, nestle them in the center. For diced ham, layer it on top of the beans.
Layer on the flavors: Sprinkle in the diced onion, minced garlic, thyme, and bay leaves.
Pour in the broth: Add the 6 cups of chicken or beef broth over the top, ensuring everything is submerged.
Seal and cook: Secure the lid and close the steam valve. Set the Instant Pot to cook on high pressure for 40 minutes. (Note: If the beans have soaked overnight, reduce the cooking time to 20 minutes.)
Natural release: Once the cooking time is up, let the pressure release naturally for about 15 minutes.
Season to taste: After opening the lid, stir the soup and season with salt and pepper before serving.

Storing & Reheating

Store any leftover 15 Bean Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove over low heat, or in the microwave until warmed through. Note that beans may thicken after freezing, so adding a splash of broth can help revive its original consistency.

Chef’s Helpful Tips

Avoid overcooking: Beans that are cooked too long can become mushy. Keep an eye on the cook time!
Temperature matters: Use room temperature ingredients for best results. Broth and hocks should be at a similar temperature.
Flavor experimentation: Feel free to experiment with different herbs like rosemary or oregano to create unique flavor profiles.
Make-ahead options: This soup makes an excellent meal prep option; it tastes even better the next day as the flavors deepen.

Sharing a bowl of 15 Bean Soup always evokes the warmth of shared moments and cherished memories. You’ll find that it’s a dish that invites creativity and comfort alike. Let your personal touches shine through!

Recipe FAQs

Can I make this soup vegetarian?

Absolutely! Just swap out the ham for vegetables like mushrooms or smoked paprika for that desired depth of flavor, and use vegetable broth instead.

How do I adjust the cooking time if I soak the beans overnight?

If you soak the beans overnight, simply drain and then reduce the cooking time to 20 minutes on high pressure, with a natural release of about 15 minutes.

What can I serve with 15 Bean Soup?

This soup pairs beautifully with crusty bread, cornbread, or a simple side salad. You could also top it with fresh herbs, a dollop of sour cream, or shredded cheese for an extra layer of flavor.

How long can the leftovers last?

In the refrigerator, your leftovers can last up to 4 days, and when frozen, up to 3 months. Just remember to store them in an airtight container for best results.

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15 Bean Soup

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Author: Karly
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soups
Method: Instant Pot
Cuisine: American

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Description

Warm up with this flavorful 15 Bean Soup, featuring a delightful blend of beans and savory ham. Quick to prepare with simple ingredients, it’s an ideal healthy and comforting meal for any time.

Ingredients

Scale

12 oz 15 bean soup mix, dry
1 small onion, diced
1-2 large ham hocks, or 1 cup diced ham steak
6 cups chicken or beef broth
2 large bay leaves
2 tsp garlic, minced
1 tsp thyme
1 pinch salt, to taste

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Instructions

Rinse the dry beans in a strainer and add them to the pot.
Place the ham hocks in the middle or pour the diced ham on top with seasonings, onions, and broth.
Secure the lid and close the steam valve. Set to cook at high pressure for 40 minutes, followed by a natural release of pressure. If beans are soaked overnight, drain and reduce the cook time to 20 minutes with a 15-minute natural release.
Stir the soup and season with salt and pepper to taste when serving.

Notes

Consider soaking beans overnight for a shorter cooking time.
Feel free to customize with additional vegetables or spices for extra flavor.
Store leftovers in the fridge for up to 3 days for a quick meal.