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A yummy slow cooked 15 Bean Soup recipe, packed with flavor and goodness – this meal is a great one to set and forget!
Nothing beats a slow cooked meal that cooks all day, and fills your home with the delicious aroma of this 15 Bean Soup! Just 4 steps, which are mainly hands off – and you’ll have a delicious, nutritious meal ready for dinner.
15 Bean Soup Recipe
Recently, The Husband and I were talking about how food/smells can evoke memories, and we started talking things we ate as children. I wondered which dishes our children would love about growing up with, and what recipes their future wives would be asking ME for!
When I asked if there was anything he particularly loved that his mother made, and he said: “some kind of bean soup, with every bean you can think of… she put it in a crock pot, and I think there was ham involved”… I knew I had to try and find a way to recreate this 15 bean soup for him.
I regularly make this recipe whenever I have a ham bone, but I sub smoked ham steaks, or make it vegetarian if I have to!
More American Homestyle Favorites
Try my Meatloaf Recipe, paired with Mashed Potatoes and Sautéed Green Beans. Or, try this yummy recipe for Red Beans and Rice!
Why you’ll love this recipe
- This is a great recipe to set and forget. Just soak the beans overnight and add them with the other ingredients to the slow cooker in the morning. Dinner will be ready when you get home!
What to serve with 15 bean soup
A crusty roll or thick slice of bread slathered with butter completes this meal!
FAQs for making 15 Bean Soup:
Soaking the beans is optional, but it removes some of the indigestible sugars responsible for the unfortunate side affects of beans.
Soaking the beans also speeds up the cooking process, so if you were making a soup on the stove top, you’d absolutely want to do this. Since we’re cooking these for a really long time – you can absolutely ditch the soaking. I prefer to do it, but it’s not compulsory!
Whew!! There are a lot! The brand I buy contains northern, pinto, large lima, blackeye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black, yellow eye.
It’s the combination of carrots, onion, and celery. Carrots, onion and celery form the basis of many soups. The “Holy Trinity” is onions, celery and bell peppers.
Well, yes – but that honestly depends on your diet and nutrition goals. I’ve listed the nutrition under the recipe card, but briefly – bean soup is a great source of protein, and is high in fiber.
YES! I like to put all the ingredients except for the ham bone and beans in a slow cooker, pop the lid on and put it in the fridge. Add the ham bone and soaked beans in the morning. Easy!
Some chopped ham steaks, leftover ham, or smoked sausage. Really, anything you can find! I do love the flavor of a leftover ham bone (from Easter, perhaps). However, I have been known to sub in smoked ham hocks that I’ve gotten from the butcher.
Absolutely. It does exceptionally well when stored correctly. I portion it into pints, and freeze for up to 6 months. Whatever you are using – make sure to leave a little room at the top as things expand when frozen! To eat – just thaw in the refrigerator and then cook in the microwave until piping hot. Alternatively, you can store in zipper bags, and lay it flat in the freezer! It takes a lot less time to thaw, but you will need to then transfer to a saucepan for stove-top reheating, or a microwave safe bowl.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- 15 Bean Blend. This can be found at the grocery store with the other dried beans. It’s a small package and comes with a seasoning packet (that you discard. we don’t need it!) When using dried beans, you need to pick them over and make sure there aren’t any stones or things that shouldn’t be there.
- Onion. Part of what is called a “mirepoix” Finely dice, it will form part of the flavor of the soup
- Carrots. Peel and cut into coins, or half coins if your carrots are especially big
- Celery. Cut these to roughly the same size as the onions.
- Garlic. Use 6 whole cloves and mince them
- Smoked Ham Bone. Leftover ham bone, or smoked ham hock from the deli at the grocery store will both work)
- Chicken Stock. Try my recipe for homemade chicken stock, or grab it from the store.
- Diced Tomatoes. Don’t drain these, the juices add flavor.
How to make this recipe
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The full list of ingredients and quantities is found in the printable recipe card below.
- Step 1 Soak your dried bean mix overnight. Discard the seasoning packet – we won’t need this!
- Step 2 Add the remaining ingredients to a crock pot, and add the soaked beans in the morning (discard the soaking water).
- Step 3 Cook for 8-10 hours. Beans are tender, vegetables are soft but not mushy.
- Step 4 Devour!!
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Avgolemono Soup (from Country Living)
- ALL SOUP RECIPES
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15 Bean Soup (Crockpot)
Suggested Equipment
Ingredients
- 20 oz 15 bean blend picked over and rinsed
- 1 medium onion diced
- 6 cloves garlic minced
- 4 carrots sliced into rounds (approx. 2 cups)
- 4 stalks celery chopped (approx. 1 cup)
- 1 smoked ham bone
- 1 tsp cracked pepper coarsely ground
- 2 tsp dried thyme
- 2 bay leaves
- 1/4 cup soy sauce
- 6 cups chicken stock
- 14.5 oz can diced tomatoes
Instructions
- Add beans to a large bowl or pot, and cover with 8 cups of water. Leave overnight. Discard the soaking water.
- Combine onion, garlic, carrots, celery, black pepper, thyme, bay leaf, soy sauce, chicken broth, and diced tomatoes in slow cooker. Add the hambone in too.
- Add beans to slow cooker, mix well, and cook on low for 8-10 hours.
- Remove ham bone and bay leaves from soup, discard.
- Devour.
Tips & Notes:
- What are the beans in 15 Bean Soup Mix? Whew!! There are a lot! The brand I buy contains northern, pinto, large lima, blackeye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split, lentil, navy, white kidney, black, yellow eye.
- What is a mirepoix? It’s the combination of carrots, onion, and celery. Carrots, onion and celery form the basis of many soups. The “Holy Trinity” is onions, celery and bell peppers.
- Is 15 bean soup good for you? Well, yes – but that honestly depends on your diet and nutrition goals. I’ve listed the nutrition under the recipe card, but briefly – bean soup is a great source of protein, and is high in fiber.
- Can I make this ahead? YES! I like to put all the ingredients except for the ham bone and beans in a slow cooker, pop the lid on and put it in the fridge. Add the ham bone and soaked beans in the morning. Easy!
- I don’t have a ham bone – what can I use instead? Some chopped ham steaks, leftover ham, anything you can find! I do love the flavor of a leftover ham bone (from Easter, perhaps), but have been known to sub in a smoked ham hock that I’ve gotten from the butcher.
- Can this crock pot soup be frozen after cooking? Absolutely. It does exceptionally well when stored correctly. I portion it into pints, and freeze for up to 6 months. Whatever you are using – make sure to leave a little room at the top as things expand when frozen! To eat – just thaw in the refrigerator and then cook in the microwave until piping hot. Alternatively, you can store in zipper bags, and lay it flat in the freezer! It takes a lot less time to thaw, but you will need to then transfer to a saucepan for stove-top reheating, or a microwave safe bowl.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Michael says
Very good! The soy adds depth. I added chopped kale for more greens. To serve, I added a few dashes of tobacco, though I bet lemon juice or red wine vinegar would be tasty too. I also tried a dollop of fermented chili paste (gochujang) which was delicious!
Tuba player says
Would like to make this vegetarian and omit the chicken broth. I don’t like vegetable broth. Has anyone used tomato juice?