No overnight bean soaking needed with this easy Quick Pot 15 Bean Soup! This easy weeknight meal requires little or no prep and comes together quickly within the Quick Pot with many ingredients you likely have already got available like canned tomatoes, garlic, onion, and spices.

Why I Love This Recipe

This Quick Pot 15 Bean Soup is hearty, comforting and completely satisfying. Requiring little or no prep and coming together quickly within the Quick Pot, it makes an ideal weeknight meal with many ingredients you likely have already got available. 

The Quick Pot makes this soup a game changer since you don’t have to soak the beans overnight! I don’t find out about you but I at all times forget to soak beans ahead of time so this can be a huge time-saver!

Beans are an ideal source of protein, iron, zinc and fiber, making this soup a delicious, cozy meal that can keep you full. In addition they are inclined to be widely available, inexpensive and have been found to assist to enhance gut health, disease conditions like heart problems, diabetes, and low-grade inflammation.

This soup can easily be made vegetarian / vegan by leaving out the ham and using vegetable broth! I’d add some mushrooms or parmesan cheese for umami flavor and it’s possible you’ll want more salt.

I really like to serve this soup with a crusty artisan bread that soaks up all the delicious flavor and provides a pleasant crunch with its crust. Top off each bowl with freshly cracked pepper, parmesan cheese, and a few parsley and you’re good to go! 

Ingredients You’ll Need

Notes on Ingredients

15 bean soup mix: any 1 lb bean soup mix will work. In case your bean soup mix comes with a seasoning packet you may discard it – you’ll be adding in your personal seasonings with this recipe

olive oil: used to coat the veggies for sautéing and it’s also a great source of dietary fat and antioxidants 

yellow onion: adds fragrant flavor to the soup

celery: essential fragrant veggie for soup together with carrots, onion and garlic

carrots: provides fragrant flavor and adds a subtle sweetness

garlic: packs in the flavour. You may substitute for garlic powder in case you don’t have fresh available

diced tomatoes: provides some acidity, texture and liquid

oregano: gives a shiny and daring flavor 

smoked paprika: adds a smoky, spicy, and subtle sweetness

chili powder: gives a lift of spice and warmth

bay leaves: adds one other layer of flavor to go with the oregano and thyme 

thyme: adds an earthy, minty, lemony flavor 

ham shank: adds more protein and contributes to the soup’s smoky, salty flavor – can leave it out if making the soup vegetarian

chicken broth: can substitute with vegetable broth if you ought to make the soup vegetarian 

water: provides more liquid for cooking

salt and pepper: enhance the flavour of the soup 

Equipment You’ll Need (affiliate links – in case you make a purchase order I receive a small commission):

Quick Pot

Learn how to Make Quick Pot 15 Bean Soup

1. Sauté the aromatics. Heat olive oil within the Quick Pot then add onion, celery and carrots and sauté until onions are translucent and celery softened, about 5-6 minutes. Add garlic and sauté until fragrant, about one minute.
2. Add ingredients and spices. Add diced tomatoes, bean soup mix, oregano, smoked paprika, chili powder, bay leaves, dried thyme, ham shank, chicken broth, and water.
3. Cook. Set Quick Pot to high manual pressure cook for 40 minutes. Allow for natural pressure release for 10 minutes then turn quick release valve to set free the remaining of the pressure. Remove and shred ham hock then stir it back into soup. 
4. Serve. Remove bay leaves and season with salt and pepper, to taste. Top with freshly cracked pepper, parmesan cheese, and parsley.

Expert Suggestions

Recipe FAQs

What’s in 15 bean soup?

A 15 bean soup mix typically includes 15 bean varieties reminiscent of, northern, pinto, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, and black beans.

Can I make this soup vegetarian?

Absolutely! Just omit the ham shank and swap the chicken broth for vegetable broth. I’d add some mushrooms or parmesan cheese for umami flavor and it’s possible you’ll want more salt.

Do I want to soak the beans beforehand?

For this recipe, you don’t want to soak the beans. Soaking beans before cooking is often done to diminish cooking time but since we’re using the Quick Pot this step isn’t essential. I still wish to rinse my beans though to be certain there are not any stones or other debris. 

Storage and Preparation

Quick Pot 15 Bean Soup leftovers may be stored in an airtight container within the refrigerator for as much as 3-4 days. To reheat on the stovetop, use a small saucepan and warmth over medium-low until reaches desired temperature. To reheat within the microwave, use a microwave-safe bowl and reheat for 1-3 minutes, depending on the microwave. 

Leftovers can be stored in an airtight container within the freezer for as much as 3 months. Let defrost within the refrigerator overnight before reheating.

Recipes That Pair Well

Air Fryer Garlic Bread

Kale Salad with Pomegranate

Charred Asparagus Salad with Egg

Grilled Cauliflower Hummus Sandwich

Air Fryer Cauliflower

For more soup inspiration, take a look at my other recipes below! 

Quick Pot Asparagus Soup

Easy Quick Pot Vegetarian Chili

Slow Cooker Chipotle Corn Chowder

Slow Cooker Potato Leek Soup

Spiced Roasted Butternut Squash Soup

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Description

No overnight bean soaking needed with this easy Quick Pot 15 Bean Soup! This easy weeknight meal requires little or no prep and comes together quickly within the Quick Pot with many ingredients you likely have already got available like canned tomatoes, garlic, onion, and spices.

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (1 1/4 – 1 1/2 cups)
• 2 medium – large stalks celery, diced (3/4 –1 cup)
• 3 medium carrots, peeled and diced (1 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 1 can diced tomatoes
• 1 lb 15 bean soup mix, rinsed
• 1 teaspoon dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 2 bay leaves
• 1/2 teaspoon dried thyme
• ham shank or ham hock (about 1.75 lbs)
• 4 cups chicken broth
• 3 cups water
• Salt and pepper, to taste

1. Set Quick Pot to Sauté for 8 minutes. Add olive oil and let heat for two minutes. Add onion, celery and carrots and sauté until onions are translucent and celery softened, about 5-6 minutes. Add garlic and sauté until fragrant, about one minute.
2. Add diced tomatoes, bean soup mix, oregano, smoked paprika, chili powder, bay leaves, dried thyme, ham shank, chicken broth, and water.
3. Secure lid onto Quick Pot (be certain valve is about to sealing if using older version). Set to high manual pressure cook for 40 minutes. Allow for natural pressure release for 10 minutes then turn quick release valve to set free the remaining of the pressure.
4. Using tongs, remove ham hock from soup and shred using two forks or a knife. Stir shredded ham back into soup.
5. Remove bay leaves and season with salt and pepper, to taste.

Notes

1. Not every bean soup mix is 15 beans and that’s okay! Some are 13 bean soup mixes and people will work just tremendous. You’re on the lookout for 1 lb bag of bean soup mix. If the combination comes with a packet of seasoning, discard that. You’ll be adding in your personal seasonings with this recipe.
2. I added 1-2 teaspoons salt depending on whether I used no salt added tomatoes and low-sodium chicken broth.
3. Make this bean soup vegetarian by omitting the ham shank. I’d add some mushrooms or parmesan cheese for umami flavor and it’s possible you’ll want more salt.

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Soup
• Method: Quick Pot

Keywords: fast pot 15 bean soup, fast pot bean soup, 15 bean soup in Quick Pot