This 15 Bean Soup in the Slow Cooker is one of my favorite comfort meals. It’s incredibly filling and delicious, like a warm hug in a bowl! I love the balanced flavors and varied textures of the beans and vegetables. This soup is perfect for dinner at home or packing in a thermos for lunch on the go.
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The tender veggies and beans add depth of flavor to the broth of this mixed bean soup recipe. Slow cooking the soup in the crockpot allows all of the different flavors and textures to come together perfectly.
If you like ham recipes, you will love this Ham and Rice Casserole and my creamy Parmesan Ham Pasta.
Why You’ll Love This Slow Cooker Bean Soup Recipe
- Perfect for meal planning: Make it ahead and store in the fridge for easy lunches or quick dinners throughout the week.
- Budget-friendly: This slow cooker bean soup uses affordable ingredients, making it ideal even on a tight budget.
- Easy to make: This recipe is super easy to prepare. There are only a few hands-on steps and then the slow cooker does the rest of the work.
Ingredients
These are all of the ingredients I use to make this 15 bean soup recipe in the slow cooker. They are basic items most grocery stores carry, with several of them being kitchen staples you may already have on hand.
- Dry 15-bean mix: You may have heard this recipe called Hurst 15-bean soup because that’s the brand name of the dry bean mix. For this recipe, I chose my own blend of spices, so you won’t need the seasoning packet that comes in the package of beans.
- Veggies: In cooking, the combination of carrots, celery, and onion is known as a "mirepoix," a French term for a flavor base made by gently cooking these vegetables together. I use them here to add depth of flavor to the broth.
- Garlic: Fresh garlic is so tasty in this slow-cooker 15-bean soup with ham. It adds a sharp flavor and delightful aroma as it cooks.
- Ham: There are several ways to go with the ham. You can dice a ham steak, purchase pre-diced ham, or use any other ham besides deli-sliced.
- Diced tomatoes: I like adding tomatoes for texture and acidity to break up the richness.
- Seasonings: I use Italian seasoning, salt, and pepper, as well as smoked paprika, chili powder, and cumin, which provide a subtle smoky flavor that complements the ham and beans.
- Bay leaf: This is one of my favorite additions to homemade soup. Allowing the bay leaves to steep in the broth adds complexity and enhances the flavors of the other ingredients.
- Chicken broth: This is the base for your Hurst beans slow cooker 15 bean soup. It adds savory flavor and plenty of moisture to the other ingredients as they cook.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Italian: Swap the ham for hot Italian sausage and garnish with Parmesan and basil for a kick.
- Vegetarian: Omit the diced ham and use veggie broth to make a vegetarian version.
- Herb and mushroom: Incorporate sliced mushrooms and fresh herbs like parsley and chives for an earthy version.
How to Make 15 Bean Soup in the Slow Cooker
Here are the steps needed to make this bean soup with ham in the slow cooker. I recommend dicing all of your veggies before you start to make the process smoother..
Step 1: Rinse and soak the beans. Thoroughly rinse the beans and remove any debris. Then, place them in a bowl filled with cold water and soak them overnight.
Step 2: Microwave the veggies. Add your carrots, celery, onion, and garlic to a large microwave-safe bowl. Cover the bowl with a damp paper towel and cook the veggies in the microwave for about 3-4 minutes or until they have started to soften.
Step 3: Add the ingredients to the slow cooker. Add the soaked beans, ham, veggies, diced tomatoes, spices, and broth to your slow cooker. Stir to combine.
Step 4: Cook. Cover with the lid and cook the soup for 8 hours on low or 4 hours on high. Check the beans to ensure they are tender and enjoy!
⭐ Hint: Remember to remove the bay leaf before serving. It’s added to infuse flavor and then discarded.
If you love ham recipes like this, you may also enjoy this Ham and Bean Soup.
Storage Directions
- Storing: Store leftovers in an airtight container for up to 3 days in the refrigerator. Place leftovers in a freezer-safe bag and gently flatten it to remove the air before sealing it. Freeze the soup for 2-3 months.
- Reheating: You can reheat this soup in a microwave-safe bowl or a saucepan over low heat.
- Make Ahead: I recommend soaking your beans the day before to make this soup in advance. Softening them is a key step to becoming tender in the slow cooker. You can also chop the veggies for the mirepoix and store them in an airtight container in the refrigerator.
Serving Suggestions
- Bread is a great side to serve with soup. I love using a slice of Cheesecake Factory Brown Bread or Air Fryer Frozen Biscuits to dip into the extra broth.
- Try making this Mixed Green Salad with Fruit and Nuts as a lighter side dish option.
- Soup and sandwiches are the perfect pairing. Enjoy a cup of leftover 15-bean soup with a Chopped Italian Sandwich or Provolone Grilled Cheese Sandwich.
Recipe Tips
- Use bouillon: If you don’t have chicken broth, I recommend using water and chicken bouillon if possible. It tastes great with the 15-bean soup mix. Just be cautious adding more salt! I suggest tasting it before you add more.
- Check the beans for doneness: You can taste the beans or use a fork to test for doneness. If they are not soft enough, allow the soup to cook a bit longer.
- Try a liner: One of my favorite slow cooker “hacks” is using liners. They hold up well and make cleanup a breeze.
Recipe FAQs
Sure! Heat a skillet over medium heat and sauté them in oil or butter.
Combine cornstarch and water to make a slurry to stir into the pot during the last 30 minutes of cooking time. You can also mash some of the beans to thicken the soup.
Of course! I love making this recipe for 15-bean soup with ham from a previous dinner to reduce waste.
More Delicious Crock Pot Soup Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Slow Cooker 15 Bean Soup
Ingredients
- 1 15 ounce package 15 bean mix dry, discard the seasoning packet
- 2 carrots chopped
- 2 celery stalks chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 1 cup diced ham
- 1 14.5 ounce can diced tomatoes with juice
- 1 teaspoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 bay leaf
- 6-8 cups chicken broth
Instructions
- Rinse the 15 bean mix thoroughly and check for any stones or debris. Soaking the beans overnight will help ensure they cook properly within the recommended time.
- In a microwave-safe bowl, combine the chopped carrots, celery, onion, and minced garlic. Cover with a damp paper towel and microwave on high for 3-4 minutes until slightly softened. This will enhance their flavor in the final dish.
- In the Slow Cooker: In a 6-8 quart slow cooker, add the rinsed and soaked beans, diced ham, softened vegetables, diced tomatoes (including the juice), all seasonings, and chicken broth.
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
- Once the soup is done cooking, remove the bay leaf. Taste the soup and adjust the salt and spices as needed for your preference.
- Ladle the soup into bowls and savor! This hearty bean soup goes perfectly with some crusty bread for dipping.
Notes
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- Use bouillon: If you don’t have chicken broth, I recommend using water and chicken bouillon if possible. It tastes great with the 15-bean soup mix. Just be cautious adding more salt! I suggest tasting it before you add more.
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- Check the beans for doneness: You can taste the beans or use a fork to test for doneness. If they are not soft enough, allow the soup to cook a bit longer.
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- Try a liner: One of my favorite slow cooker “hacks” is using liners. They hold up well and make cleanup a breeze.
Jackie says
This was fantastic! Great flavor- way better than normal bean soup. I had some stock I made from a smoked turkey that gave a nice smoky flavor to the broth. I also used a ham bone I had frozen for the soup. Yum! My husband raved about this dish!
Karin and Ken says
I’m so happy to hear it. You just made my day. All the best. Karin