So, what is the sixteenth bean in 16 Bean Soup? Nothing! There is no sixteenth bean! Instead, that extra digit symbolizes that this soup goes above and beyond the expected! The hearty, savory beans play wonderfully with the tangy, creamy sour cream and the summer creamed corn. And who can say no to succulent ham? Not many, that’s for sure! Celebrate this above-and-beyond day with this 16 Bean Soup!

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  • 1 (16-ounce) package 15 bean soup mix
  • 6 cups hot water
  • 1 onion, chopped
  • 1 pound ham, chopped
  • 1 cup fat-free sour cream
  • 1 (14.75-ounce) can creamed corn
  • 1 teaspoon low-sodium salt


Step 1 –Clean the beans by rinsing them under cold water.

Step 2 –Place the beans in a large stock pot.

Step 3 –Add the hot water, the onion, and the ham and bring the mixture to a boil on the stovetop.

Step 4 –Reduce the heat to low and simmer for 1 hour.

Step 5 –Stir in the sour cream.

Step 6 –Simmer the soup for 30 minutes.

Step 7 –Add the creamed corn and simmer for 15 minutes.

Step 8 –Add the salt.

Step 9 –Serve hot.