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A bowl of slow cooker 15 bean soup served up on the table with a spoon in the bowl.

Slow Cooker 15 Bean Soup

This Slow Cooker 15 Bean Soup is easy to make with a medley of beans, aromatic veggies, and savory ham for a hearty and flavorful meal the whole family will love.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Keyword: 15 bean soup recipe, Slow Cooker 15 bean soup, slow cooker 15 bean soup with ham
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 - 8 servings
Calories: 306kcal
Author: Karen

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. 

Nutrition

Calories: 306kcal | Carbohydrates: 52g | Protein: 22g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 15mg | Sodium: 1633mg | Potassium: 1256mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3712IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 6mg
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