15 Bean and Ham Soup Recipe – A Great Use For Leftover Ham

One of the best recipes to make with leftover ham is this 15 bean and ham soup recipe. In fact, it is one of my favorite comfort food meals that I make in the middle of winter.

It’s hearty, flavorful, and easy to make. I’ve been making variations of this soup for years, sometimes with chunks of leftover ham or smoked sausage, but my favorite version is always with a rich, meaty ham hock simmered slowly with beans and vegetables. The aroma alone makes the kitchen smell incredible.

But what I love most about this recipe is that it is easy, economical, and will keep you feeling full for hours. Whether you’re using leftover ham from the holidays or a fresh ham hock, this soup comes together with simple ingredients and is full of incredible flavor.

Why 15 Bean Soup With Ham Is So Good

What I love about 15 bean soup with ham is that every bite tastes a little different. The mix of beans – typically a combination of kidney, navy, pinto, lentils, black beans, and more – adds so many layers of texture and color.

When simmered slowly with onion, garlic, tomatoes, and smoky ham, the broth becomes thick and rich without needing any cream or flour. It’s also a great way to use some staple ingredients you likely already have in your pantry.

If you’ve ever looked for a meal that’s both budget-friendly and wholesome, this one fits perfectly. Beans are full of protein and fiber, while the ham adds depth and heartiness. The best part? It reheats beautifully, and the flavor actually improves the next day.

Soaking The Beans – Why It Matters

Although you can cook this soup using unsoaked beans, I usually soak mine overnight. Soaking helps them soften faster, cook more evenly and helps with digestion.

I simply rinse the beans thoroughly in a colander, pick out any small stones, and then place them in a large pot with plenty of water – about ten cups for one pound of beans. If I plan ahead, I’ll soak them for about twelve hours.

However, they can also stay in the water for up to two days if I change the water once or twice. After soaking, I rinse them again and set them aside while I start the soup base.

Building The Flavor

To create that rich, savory base for my 15 bean soup with ham recipe, I start by heating olive oil in a large soup pot. The key to building great flavor is sautéing the onion until it turns translucent and begins to caramelize just slightly.

Then I add the minced garlic and let it cook for another minute. The aroma at this point is enough to make anyone hungry, but don’t let the garlic get too brown or it will turn bitter.

Next, I sprinkle in a bit of chili powder for a gentle smoky kick. This part is optional, but I find that the mild spice adds depth without overpowering the natural flavors of the beans and ham. After that, I stir in a can of diced tomatoes, which adds a little acidity to balance the richness of the ham.

Once the vegetables and spices are well mixed, I add the soaked beans and place the ham hock right in the center of the pot. *If you don’t have a ham hock, but have leftover pieces of ham from your holiday dinner you can use that instead – instructions are in the notes section of the printable recipe card located at the bottom of the article.

Next I pour in eight cups of water, stir gently, and bring everything to a boil. Then I reduce the heat to a medium simmer, cover the pot, and let the magic happen for about an hour and a half to two hours.

During this time, the ham hock releases its smoky flavor into the soup while the beans become tender and creamy. The broth thickens naturally as the starches from the beans are released, creating that perfect rustic texture I love.

15 Bean Soup & Ham Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound dry 15-bean mix, soaked overnight (see soaking instructions below)
• 2 tablespoons olive oil or other cooking fat (ghee, butter, avocado oil, etc.)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder (optional)
• 1 (14.5-ounce) can chopped tomatoes
• 1 ½-pound ham hock
• 8 cups water
• 1 lemon, zest and juice (or 1 tablespoon vinegar)
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Soak the beans – Rinse the dried beans well and remove any small stones. Place in a large pot, cover with at least 10 cups of water, and soak overnight or up to 48 hours, changing the water once or twice. Drain and rinse before using.
2. Start the base – In a large soup pot, heat the oil over medium heat. Add the onion and sauté for about 3 minutes until translucent. Add the garlic and cook another minute until fragrant.
3. Add seasoning and tomatoes – Stir in the chili powder (if using), then add the canned tomatoes and mix well.
4. Combine beans and ham – Add the soaked beans to the pot, then nestle the ham hock in the center. Pour in 8 cups of water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 1½ to 2 hours, stirring occasionally.
5. Finish the soup – When the beans are tender and the ham hock is soft, remove the ham from the pot. Shred the meat, discard the bone, and return the ham to the soup.
6. Season and serve – Taste for salt and pepper, then add lemon zest and juice or a splash of vinegar for brightness. Serve warm with a roll or cornbread.

Making It Without Soaking

If you forgot to soak the beans, don’t worry – 15 bean soup with ham can still be made with unsoaked beans. Rinse them well and remove any stones, then place them in a pot with 10 cups of water. Bring to a rolling boil and let them cook for about 1½ hours.

After that, add all the remaining ingredients and simmer for another 30-45 minutes until the beans are soft and the ham is tender. The soup will take a little longer to cook, but it will still turn out delicious.

How To Store Or Freeze 15 Bean and Ham Soup

This soup makes a large batch, which is one of my favorite things about it. Once it cools, I store leftovers in airtight containers in the refrigerator for up to four days.

It also freezes beautifully. I like to portion it into food-safe containers or bags so I can thaw just enough for a quick lunch or dinner. Frozen soup keeps well for about four to six months.

When reheating, I usually add a splash of water or broth since the soup thickens as it cools.

Tips For The Best Flavor

Use a smoked ham hock if possible – it gives the broth that classic smoky richness.

Add acidity at the end – lemon juice or vinegar brightens the flavor and balances the heaviness of the beans and ham.

Let the soup rest before serving or even overnight if you can – the flavors meld beautifully and are even better the next day.

Serve it with something simple like cornbread, a biscuit, or even a green salad to make it a complete meal.

Enjoy! Mary

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