This Slow Cooker 15 Bean Soup is a simple, flavorful dish that’s perfect for chilly days. A colorful mix of beans, aromatic vegetables, and savory ham simmer slowly in a seasoned broth to create a hearty, nutritious soup the whole family will enjoy.
When temperatures drop, soup frequently appears on our menu. We enjoy many styles, but this slow cooker 15 bean soup has quickly become a favorite. Tender beans and vegetables, smoky ham, and balanced seasonings make a comforting, budget-friendly meal made from pantry staples.
Preparing this mixed bean soup in the slow cooker is straightforward. Soak the beans overnight, gently soften the vegetables, combine everything in the crockpot, and let it cook low and slow until the beans are tender.
Ingredients
Gather these ingredients to make the slow cooker 15 bean soup:
- Beans: A 15-bean mix typically contains a variety of dried beans such as pinto, garbanzo, kidney, and black beans. Discard any seasoning packet that comes with the mix.
- Aromatic vegetables: Carrots, celery, onion, and garlic add texture and depth of flavor.
- Ham: Diced ham adds a savory, smoky element. Use pre-cubed ham or leftover roasted ham.
- Diced tomatoes: Canned tomatoes with their juice contribute acidity and subtle sweetness.
- Seasonings: A blend of Italian seasoning, smoked paprika, chili powder, cumin, salt, black pepper, and a bay leaf helps build flavor.
- Chicken broth: Provides the cooking liquid and a flavorful base for the soup. Use more or less to adjust thickness.
See the recipe card below for exact ingredient amounts, nutrition facts, and step-by-step instructions.
Variations
- Ham hock: Swap diced ham for a ham hock for a deeper smoky taste. Remove the hock when finished, shred the meat, and return it to the soup.
- Ham bone: Add a leftover ham bone for extra richness. Remove the bone before serving and stir any shredded meat back into the pot.
- Chicken: Replace ham with boneless chicken thighs or breasts. Add whole and shred once cooked.
- Vegetarian: Omit ham and use vegetable broth instead. Add smoked paprika or a touch of liquid smoke for a smoky note, and stir in fresh greens like spinach or kale near the end for extra substance.
How to Make 15 Bean Soup in the Slow Cooker
This recipe is easy, but it does require an overnight soak for the beans.
Step 1: Clean and soak the beans. Rinse the bean mix and pick through it to remove debris. Place the beans in a bowl, cover with water, and soak overnight.
Step 2: Sweat the vegetables. Combine diced carrots, celery, onion, and garlic in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 3–4 minutes until slightly softened—this releases flavor and moisture.
Step 3: Add everything to the slow cooker. In a 6–8 quart slow cooker, combine the rinsed, soaked beans, softened vegetables, diced ham, diced tomatoes with juice, seasonings, and chicken broth. Stir to combine.
Step 4: Cook the soup. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender. Remove the bay leaf and adjust salt and seasonings to taste.
Serving Suggestions
This ham and bean soup is satisfying on its own, but pair it with sides to make a fuller meal:
- Serve with warm crusty bread, garlic bread, or cornbread for soaking up the broth.
- Make it a soup-and-salad night by pairing with a crisp green salad or a simple slaw.
- Offer roasted vegetables on the side for added texture and color.
Expert Tips
- Keep the lid on: Avoid lifting the slow cooker lid during cooking; doing so drops the temperature and lengthens cooking time.
- Soak the beans: Overnight soaking helps the beans cook evenly. If you forget, boil the beans 2–3 minutes, turn off the heat, and soak them in the hot water for one hour. Drain and rinse before using.
- Sweat the vegetables: Softening the vegetables first improves their flavor and releases moisture, which enriches the soup without making it watery.
- Store leftovers: Cool completely, transfer to airtight containers, and refrigerate for 4–5 days or freeze in portions for up to 3 months. Reheat on the stovetop or in the microwave; thaw frozen portions in the fridge overnight before reheating.
Recipe FAQs
To thin the soup, add more broth. To thicken it, simmer longer so liquid reduces, or mash some beans with a potato masher to create a creamier texture.
You can make this soup in a large pot on the stovetop. Bring to a boil, then reduce to a simmer and cook about 2 hours or until the beans are tender, checking liquid levels and stirring occasionally.
Slow Cooker 15 Bean Soup
Equipment
- Slow Cooker
Ingredients
- 1 15-ounce package bean mix (dry beans). Discard the seasoning packet that comes with the mix.
- 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
- 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 so they cook fully within the slow cooker time frame.
- Sweat the vegetables: In a microwave-safe bowl, combine diced carrots, celery, onion, and garlic. Cover with a damp paper towel and microwave on high 3–4 minutes, until slightly softened.
- Add ingredients to the slow cooker: In a 6–8 quart slow cooker, combine the soaked beans, diced ham, softened vegetables, diced tomatoes with juice, seasonings, and chicken broth. Stir to combine.
- Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
- Adjust seasonings: Remove the bay leaf, taste, and add salt or pepper as needed.
- Serve: Ladle into bowls and enjoy with crusty bread or your preferred sides.
Notes
- Keep the lid on: Leaving the lid in place preserves heat and keeps the cooking time consistent.
- Alternative soak method: If you forget to soak, boil the beans 2–3 minutes, remove from heat, and let them sit in the hot water for an hour. Drain and rinse before using.
- Sweating the vegetables: Softening the vegetables first improves flavor and contributes moisture without making the soup thin.
- Storage: Cool completely before transferring to airtight containers. Refrigerate for 4–5 days or freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
| Carbohydrates: 52 g
| Protein: 22 g
| Fat: 2 g