A yummy slow cooked 15 Bean Souprecipe,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.
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.
Notes
Kylee's Notes for 15 Bean Soup:
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.