This Slow Cooker 15 Bean Soup is an easy-to-make meal that’s packed with flavor! A colorful medley of beans, aromatic veggies, and savory ham cook low and slow in a perfectly seasoned broth to create a hearty and nutritious soup the whole family will love.
When the weather starts to cool down, soup is on the menu in our home at least a few times a week. We love enjoying all types of soups, but this slow cooker 15 bean soup recipe in particular has quickly become a new family favorite.
The tender beans and veggies, smoky ham, and savory seasonings are a winning combination! Not only is this soup delicious, but it’s also budget-friendly using simple ingredients and pantry staples.
Making mixed bean soup in the slow cooker is so easy! Simply soak the beans overnight, microwave the veggies, add everything to the slow cooker, and then watch it work its magic!
If you love the simplicity of crockpot soup recipes, you’ve got to try this Slow Cooker Cabbage Roll Soup next. For more slow cooker ideas, be sure to check out these Crockpot Collard Greens and these Slow Cooker Turkey Wings.
Ingredients
Here are the simple ingredients you’ll need to make this 15 bean soup slow cooker recipe.
- Beans: Most 15-bean mixes typically include a variety of dried beans, such as pinto, garbanzo, kidney, and black beans just to name a few. If your bag comes with a seasoning packet, you won’t need it so you can just discard it.
- Aromatic Veggies: A combination of carrots, celery, onion, and garlic add depth of flavor and texture to the soup.
- Ham: Adds a savory and smoky flavor to the soup. You can use pre-cubed ham from the grocery store or leftover roasted ham if you’ve got it on hand.
- Diced Tomatoes: Provide acidity and a hint of sweetness, helping to balance out the other flavors in the soup.
- Seasonings: I used a combination of Italian seasoning, smoked paprika, chili powder, cumin, salt, black pepper, and bay leaf to add flavor to this slow cooker 15 bean soup with ham.
- Chicken Broth: This is the base of the soup, which also provides the liquid needed to cook the beans.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ham Hock: For a more intense smoky flavor, swap the diced ham for a ham hock. When the soup is done, remove the ham hock and use two forks to shred any remaining meat. Then, stir the meat into the soup.
- Ham Bone: If you have a leftover ham bone, feel free to add it to the soup to give it even more flavor. Be sure to remove the bone before serving the soup. You can shred any remaining ham and add it back to the soup.
- With Chicken: Substitute the ham for boneless chicken thighs or breasts. Add them whole to the slow cooker and then shred the meat when the soup is done cooking.
- Vegetarian: To create a meatless version of this bean soup recipe, leave out the ham and swap the chicken broth for vegetable broth. You can also add a bit more smoked paprika or a touch of liquid smoke if you’d like. To give the soup more substance, feel free to stir in some fresh greens, such as spinach or kale, toward the end of cooking.
How to Make 15 Bean Soup in the Slow Cooker
This simple bean soup in the slow cooker is very easy to make, but keep in mind that you will need to get started the night before.
Step 1: Clean and soak the beans. Rinse and pick through the beans, removing any debris. Place the beans in a bowl with water and soak overnight.
Step 2: Sweat the vegetables. Add the carrots, celery, onion, and garlic to a bowl and cover with a damp paper towel. Microwave on high until the veggies are slightly softened, about 3-4 minutes.
Step 3: Add everything to the slow cooker. Place the beans, veggies, ham, diced tomatoes with juice, seasonings, and chicken broth in the slow cooker. Stir to combine.
Step 4: Cook the soup. Set the slow cooker for 8 hours on low or 4 hours on high and cook until the beans are tender. Remove the bay leaf and adjust the salt and seasonings as desired.
Serving Suggestions
This slow cooker ham and bean soup is delicious on its own, but it can also be paired with some sides to create a more filling meal. Here are some ideas:
- Enjoy a bowl of this soup with your favorite crusty bread, garlic bread, or Homemade Cornbread.
- Make it a soup and salad night! Try it with my Brussels Sprout Salad or Beetroot Feta Salad.
- Serve it alongside some roasted veggies like these Roasted Red Cabbage Steaks or these Roasted Brussels Sprouts and Sweet Potatoes.
Expert Tips
- Keep the lid on: Be sure to keep the lid on the slow cooker the entire time. Removing the lid during cooking causes the temperature to drop significantly, which will make it take longer.
- Soak the beans overnight: This is an important step to ensure the beans cook properly. If you forget to soak them, you can boil the beans for 2-3 minutes, turn off the heat, and allow them to soak in the hot water for an hour. Drain and rinse the beans before using. Feel free to add more time to your slow cooker if you find your beans are still not tender when the time is up.
- Sweat the vegetables: Sweating the vegetables softens them and enhances their flavor. It also releases moisture, which adds more liquid to the soup without it becoming too watery.
- Store leftovers in the fridge or freezer: Allow the soup to cool completely, transfer to an airtight container, and refrigerate for 4-5 days. You can also freeze the soup in individual portions for up to 3 months. Reheat in the microwave or on the stovetop until warmed through. If frozen, thaw overnight in the refrigerator before reheating.
Recipe FAQs
To thin out the soup, add more broth. To thicken it, allow it to cook longer, which will reduce some of the liquid. You can also use a potato masher to mash some of the beans once they are soft as a way to thicken it up.
You can also make this soup in a large pot on the stovetop. Bring the pot to a boil and then reduce the heat to a simmer and cook for about 2 hours or until the beans are tender.
More Delicious Soups to Try
Slow Cooker 15 Bean Soup
Equipment
- Slow Cooker
Ingredients
- 1 15-ounce package bean mix (dry beans) Discard the seasoning package that comes with beans.
- 2 carrots diced
- 2 celery stalks diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup diced ham
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 teaspoon dried italian seasoning blend
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 bay leaf
- 6-8 cups chicken broth
Instructions
- Prepare the Beans: Rinse the 15 bean mix and remove any debris. Soak the beans overnight to ensure they are done in the 6-8 hour time frame.
- Sweat the Vegetables: In a microwave-safe bowl, combine the diced carrots, celery, onion, and garlic. Cover with a damp paper towel and microwave on high for 3-4 minutes, or until the vegetables are slightly softened. This will enhance their flavor in the soup.
- Add Ingredients to Slow Cooker: In a 6-8 quart slow cooker, combine the rinsed/soaked beans, diced ham, sautéed vegetables, diced tomatoes (with juice), seasonings and broth.
- Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
- Adjust seasonings: Once cooked, remove the bay leaf. Taste and add salt as needed, adjusting seasoning to your preference.
- Serve: Ladle the soup into bowls and enjoy! This hearty soup pairs wonderfully with crusty bread.
Notes
- Keep the lid on: Be sure to keep the lid on the slow cooker the entire time. Removing the lid during cooking causes the temperature to drop significantly, which will make it take longer.
- Soak the beans overnight: This is an important step to ensure the beans cook properly. If you forget to soak them, you can boil the beans for 2-3 minutes, turn off the heat, and allow them to soak in the hot water for an hour. Drain and rinse the beans before using. Feel free to add more time to your slow cooker if you find your beans are still not tender when the time is up.
- Sweat the vegetables: Sweating the vegetables softens them and enhances their flavor. It also releases moisture, which adds more liquid to the soup without it becoming too watery.
- Store leftovers in the fridge or freezer: Allow the soup to cool completely, transfer to an airtight container, and refrigerate for 4-5 days. You can also freeze the soup in individual portions for up to 3 months. Reheat in the microwave or on the stovetop until warmed through. If frozen, thaw overnight in the refrigerator before reheating.