15 Bean and Ham Instant Pot Soup

15 Bean & Ham Soup. It is officially soup season and that means for me I am always trying to find the next best savory soup. While I love new things this one is a remix to the traditional stove stop recipe that we all know and love and most importantly, it’s so easy.

I was first introduced to this recipe when trying to find recipes for left over ham. Between Christmas and Thanksgiving the left over hambone and extra meat can pile up at times. Now before I pop it in the freezer I prep my meat for soup or I cut and use right away and toss it in this easy to make soup.

Have you ever made the recipe on the back of a box?

If you haven’t, I am here to tell you it’s time to start. Before Pinterest and the internet, even before Rachel Ray on the Food Network for generations recipes came from hand me down family traditions and those delish suggested recipes. I can remember being a young girl getting excited to see what new recipes I could find, especially on the cool whip container. You may not know, but the traditional containers use to have a paper top that would flip over and have a new recipe every few months. Now that I’ve aged myself for everyone let’s get to the recipe lol.

15 Bean and Ham Soup

If you didn’t figure it out, this is one of those suggested recipes I mentioned above with the exception of it is cooked in the Instant Pot and I never use the lemon juice as suggested.

The day before you are ready to cook be sure to rinse and soak you beans overnight if not longer. I will usually prep them around 3-5 the day before when I am started the night before’s dinner and it is ready for me the next day.

Here’s what you’ll need:

• 1 bag of HamBeens® 15 BEAN SOUP®
• HamBeens 15 Bean Soup seasoning package
• 1 cup chopped onion
• 1 14.5 oz can diced tomatoes
• 1 tsp of chili powder
• 1-2 cloves of garlic diced
• 1 lb. of diced ham
• 1 tbsp of oil

How to make it:

• Rinse the beans and place in the pot with 8 cups of water and soak overnight (at least 8 hours). 
• Drain the water the beans were soaking in over night and set to the side.
• Turn the Instant Pot to sauté and allow the pot to heat up.
• Add oil to pot and sauté garlic and onion until translucent, turn Instant Pot to keep warm setting
• Add your can of tomatoes and mix
• Next add your drained beans, chopped ham, seasoning package, chili powder and salt salt and pepper to taste to mixture and mix well.
• Add 8 cups of fresh water and give another stir.
• Close Instant Pot and move steam valve to seal
• Set to the Soup/Broth setting at high pressure and your time should automatically set to 59 minutes
• Allow the soup to naturally release for at least 10 minutes, stir and enjoy!

Add to your soup with my favorite corn bread muffins for a perfect pair.

Check out these other soup recipes from the GalPals.