My grandmother always said the secret to stretching a dollar was keeping a bag of beans in the pantry. She was right. There’s something deeply satisfying about transforming a simple pound of dried beans into a pot of soul-warming soup that feeds your whole family.
This 15 bean soup crock pot recipe with ham is exactly that kind of meal. You dump everything in your slow cooker in the morning, and by dinnertime, you have a thick, hearty ham and bean soup that tastes like you spent hours in the kitchen. The ham adds a smoky richness, while the tomatoes and garlic bring brightness to every spoonful. It’s the kind of comfort food that makes everyone ask for seconds and leaves you with leftovers for tomorrow’s lunch.
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Why We Love This 15 Bean Soup
- A set-it-and-forget-it meal!
This is a true no-soak bean soup recipe. Unlike traditional bean soups that require overnight soaking, you can start this 15 bean soup in your crock pot first thing in the morning and have dinner ready by evening. - It’s a great way to use leftovers.
Leftover holiday ham or a ham bone from Easter, Thanksgiving, or Christmas adds incredible smoky depth to this soup. Even if you don’t have a ham bone, a store-bought ham hock from the butcher counter works beautifully. - Budget-friendly and adaptable recipe.
This recipe uses dry beans, so budget-friendly, and let’s you add in your favorite veggies (or whatever you have on hand) to give it extra flavor and make it heartier.
What Is 15 Bean Soup?
15 bean soup mix (also called 13 or 17 bean soup depending on the brand) is a pre-packaged blend of dried beans and legumes. The Hurst’s HamBeens variety includes Northern beans, pinto beans, large lima beans, baby lima beans, yellow eye beans, garbanzo beans (chickpeas), green split peas, yellow split peas, kidney beans, cranberry beans, small white beans, pink beans, small red beans, lentils, navy beans, white kidney beans, and black beans.
This variety creates incredible texture – some beans stay firm while others break down slightly, naturally thickening the soup. Most packages include a ham-flavored seasoning packet, which we’ll add at the end of cooking.
Why is it called 15 bean soup if there are 17 beans?
Great question! The “15” in 15 bean soup refers to the original Hurst’s HamBeens product name, which had 15 varieties. Over time, they added more beans to the mix but kept the iconic “15 bean soup” name for brand recognition.
Never cooked dried beans before? My complete guide to cooking dried beans walks you through every method step by step.
Ingredient Notes and Substitutions
- 15 Bean Soup Mix: There are several different dried bean mixes available. You can usually find them in the grocery store aisle near the other dried legumes. The Hurst’s brand is most common, but you can also find 13 bean or 17 bean mixes. They all work great with this recipe.
- Cooking liquid – Water vs. Broth: While plain water works perfectly fine, using low-sodium chicken broth (or even beef broth) adds an extra layer of flavor. If you want to boost the flavor without buying broth, add 2-3 chicken bouillon cubes to the water. For vegetarian soup skip the ham and use vegetable broth.
- Ham bone or ham hock: This is an optional ingredient. It’s also a great way to use up any leftover holiday crockpot ham!
Where to find: Most grocery store meat counters sell ham hocks. Ask your butcher – they’re affordable ($3-5). Or use 2-3 cups diced ham, leftover ham steak, or even smoked sausage sliced into coins. - Canned tomatoes: Either diced or crushed tomatoes work well.
Important: Add the tomatoes at the END of cooking (last 30 minutes), not at the beginning. Adding acidic ingredients too early can prevent the beans from getting tender. - Lemon juice: A squeeze of fresh lemon juice added at the end brightens all the flavors and cuts through the richness of the ham. Don’t skip it!
- Onion and Garlic: These aromatics build the flavor base. If you have time, sauté the diced onion in a little olive oil for 3-4 minutes before adding to the crock pot for even deeper flavor (it’s totally optional).
Recipe Variations
Make ahead tip:
You can prep all ingredients the night before. Put everything except ham bone and beans in the slow cooker insert, cover, and refrigerate overnight. In the morning, add the soaked beans (if using) or rinsed beans and ham bone, and start cooking.
Make It Heartier:
- Add root vegetables: Dice 2 large carrots and 2 celery ribs; add with the beans at the beginning
- Add potatoes: Dice 2-3 Yukon gold potatoes into ½-inch cubes; add in the last 2 hours of cooking
- Use smoked sausage: Slice 12 oz smoked sausage into coins and add in the last hour (skip the ham)
Boost the Flavor:
- Cajun-style: Use Cajun 15 bean soup mix instead of regular, add 1 tsp Cajun seasoning and ½ tsp cayenne
- Italian-inspired: Add 1 tsp Italian seasoning, a parmesan rind, and top with fresh parsley
- Southwestern: Add 1 can diced green chiles, 1 tsp cumin, and top with shredded cheese and sour cream
Dietary Modifications:
- Vegetarian/Vegan: Skip the ham, use vegetable broth, and add 1 tsp liquid smoke for that smoky flavor
- Low-sodium: Use no-salt-added broth, skip the seasoning packet, and season to taste at the end
- Gluten-free: This recipe is naturally gluten-free! Just check your broth and seasoning packet labels
Texture Preferences:
- Thicker soup: Remove 2 cups of soup, blend or mash it, then stir back in. Or add a cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp cold water) in the last 30 minutes.
Do You Need To Soak Dried Beans Before Cooking?
NO! This is a no-soak recipe. The long, slow cooking time in the crock pot softens the beans perfectly without any pre-soaking.
Why some people soak: Soaking beans overnight can help reduce the natural enzymes that cause gas/bloating for some people. If you prefer to soak your beans for digestive reasons, that’s totally fine – just reduce the liquid from 8 cups to 6 cups.
Quick soak method: If you want to soak but don’t have overnight time: Bring beans and water to a boil in a pot, boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain, then proceed with the recipe using 6 cups liquid.
Our recommendation: Skip the soak! It’s one more step you don’t need, and we’ve never had issues with beans getting tender using the no-soak method.
How To Make Slow Cooker Ham and Bean Soup
- Sort and rinse the beans.
Open the package and spread beans on a light-colored baking sheet or large plate. Look carefully for any small pebbles, debris, or shriveled beans and remove them. This only takes a minute but is important – you don’t want anyone biting into a rock!
Transfer to a colander and rinse under cold running water for 30 seconds. Set aside the seasoning packet – we’ll use it later.
- Add beans and liquid to slow cooker.
Pour the rinsed beans into your crock pot (6-quart or larger works best). Add 8 cups of water or chicken broth or less if you’ve pre-soaked your beans. If using broth, I recommend using low-sodium so you can adjust salt at the end.
- Add vegetables and seasonings.
Add the diced onion, minced garlic, and chili powder (if using). Stir everything together so the beans are coated with the liquid and seasonings.
🎯 TFN Pro Tip
Don’t peek! Opening the lid of your slow cooker while it’s cooking releases heat and extends cooking time.
- Add the ham.
Nestle your ham bone, ham hock, or diced ham into the bean mixture. If using a ham bone, make sure it’s mostly submerged. - Cook on HIGH for 5-7 hours or LOW for 8-10 hours.
Cover with the lid and set your slow cooker to HIGH or LOW. After 5 hours, check a few beans – they should be tender and creamy inside. If they’re still firm, continue cooking and check every 30 minutes. - Add tomatoes, lemon juice, and seasoning packet.
Once beans are tender, stir in the diced tomatoes (with their juice), lemon juice, and the seasoning packet that came with the beans. Cook on HIGH for 20-30 more minutes to let those flavors meld. - Remove ham bone and shred meat.
Carefully remove the ham bone or ham hock from the soup. Let it cool for 5 minutes, then use two forks to pull off any meat. Shred the meat and stir it back into the soup. Discard the bone. - Optional: Add fresh or frozen kale
For extra nutrition and color, stir in 2-3 cups of chopped kale in the last 20 minutes of cooking. It wilts down and adds a beautiful pop of green.
What to Serve With Bean Soup
This crockpot soup is perfect all on its own, but we recommend serving it in a sourdough bread bowl – perfect for dunking! The tangy sourdough complements the smoky ham. Or mix up our favorite cornbread for a classic pairing! The slightly sweet cornbread balances the savory soup.
For a super fast, flakey side you can have our 3 ingredient biscuits ready in 15 minutes. Buttery biscuits are perfect for soaking up every drop. If you’re looking for a healthier side like a salad, our broccoli raisin salad -is a family favorite. When in doubt, garlic bread is always the answer – you can’t go wrong with that!
Recipe Troubleshooting
Q: My beans are still hard after 7 hours. What happened?
A: Older beans may take much longer to cook. Beans lose moisture over time, so if your beans have been sitting in the pantry for over a year, they may take 2-3 hours longer. Also, did you add the tomatoes at the beginning? Acidic ingredients can prevent beans from softening – always add them at the end.
Q: The soup is too thin and watery.
A: Remove 1-2 cups of the soup (beans and liquid), blend or mash it thoroughly, then stir it back in. The mashed beans will naturally thicken the soup. Or, thicken it by adding cornstarch slurry: mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir into soup, and cook 15 more minutes. You can also let it cook uncovered on HIGH for 30-45 minutes to reduce the liquid.
Q: My soup is too thick.
A: Simply add more broth or water, ½ cup at a time, until you reach your desired consistency. Remember that soup thickens as it sits, so it may seem thinner when hot and thicker once cooled.
Q: This soup tastes too bland.
A: Did you add the seasoning packet? Did you use plain water instead of broth? Salt is your friend here – taste and add salt gradually until the flavors pop. A splash of vinegar or extra lemon juice also brightens the flavors.
Recipe FAQs
Absolutely! This recipe works with 13 bean soup, 17 bean soup, or even just a single type of dried bean. Adjust cooking time if using just one bean variety – some cook faster than others.
No! This is a no-soak recipe. The slow cooker does all the work. However, if you prefer to soak beans to reduce gas-causing enzymes, you can soak overnight and reduce the liquid to 6 cups.
You can thicken this dish by using a potato masher until your desired consistency is reached. Or, thicken it by adding cornstarch slurry: mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir into soup, and cook 15 more minutes. You can also let it cook uncovered on HIGH for 30-45 minutes to reduce the liquid.
Yes, if it’s overcooked, it will become mushy and the texture will be grainy. To avoid this, check it every 15 minutes after 5 hours of cooking to be sure they are cooked but still has a slight bite.
Refrigerator: Store the soup in an airtight container in the fridge for up to 4-5 days.
Freezer: It can be stored in the freezer for up to 3 months. Let it cool down completely before transferring it to containers or freezer bags and freezing.
Reheating:
Stovetop: Place it in a pot and reheat it on the stovetop until warmed through.
Microwave: Transfer to a microwave-safe bowl and reheat in the microwave according to your microwave’s instructions.
Slow Cooker: Place it back into a crock pot and set it to Low power. Cook, stirring occasionally, until heated through.
🎯 TFN Pro Tip
To easily clean your slow cooker, fill it with a mixture of warm water, a few drops of dish soap, and a cup of vinegar, then let it soak for an hour before scrubbing gently with a non-abrasive sponge.
For stubborn, baked-on residue, make a paste of baking soda and water, apply it to the affected areas, and let it sit for 15 minutes before rinsing clean.
Or use a crockpot liner for the easiest clean up, just remove and toss!
More Slow Cooker Recipes To Love…
If you tried this 15 bean soup crock pot recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
15 Bean Soup – Slow Cooker Recipe
Equipment
- colander - for rinsing beans
- Crockpot slow cooker
Ingredients
- 1 pound 15 bean soup mix I usually use Hurst Ham-Beens 15 bean soup mix, but any brand or variety like 13 or 17 beans works
- 8 cups water or low-sodium chicken broth
- 1 large ham bone or ham hock or use 2 cups diced ham
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder optional
- 15 ounce canned diced tomatoes or crushed tomatoes
- 2 tablespoons lemon juice or juice of 1/2 lemon
Optional
- 2 cups kale, fresh or frozen chopped
Instructions
- Open the beans package and spread them on a light-colored baking sheet or large plate. Look carefully for any small pebbles, debris, or shriveled beans and remove them. This only takes a minute but is important – you don't want anyone biting into a rock! Transfer to a colander and rinse under cold running water for 30 seconds. Set aside the seasoning packet – we'll use it later.In a colander or sieve, rinse beans thoroughly.
- Pour the rinsed beans into your crock pot (6-quart or larger works best). Add 8 cups of water or chicken broth. If using broth, I recommend using low-sodium so you can adjust salt at the end.
- Add the diced onion, minced garlic, and chili powder (if using). Stir everything together so the beans are coated with the liquid and seasonings.
- Nestle your ham bone, ham hock, or diced ham into the bean mixture. If using a ham bone, make sure it's mostly submerged.
- Cover with the lid and set your slow cooker to HIGH for 5-7 hours, or LOW for 8-10 hours. After 5 hours on HIGH, check a few beans – they should be tender and creamy inside. If you're cooking on LOW, check after 8 hours.If they're still firm, continue cooking and check every 30 minutes
- Once beans are tender, stir in the diced tomatoes (with their juice), lemon juice, and the seasoning packet that came with the beans. Cook on HIGH for 20-30 more minutes to let those flavors meld.
- For extra nutrition and color, stir in chopped kale in the last 20 minutes of cooking. It wilts down and adds a beautiful pop of green.
- Carefully remove the ham bone or ham hock from the soup. Let it cool for 5 minutes, then use two forks to pull off any meat. Shred the meat and stir it back into the soup. Discard the bone.
Notes
- Why some people soak: Soaking beans overnight can help reduce the natural enzymes that cause gas/bloating for some people. If you prefer to soak your beans for digestive reasons, that’s totally fine – just reduce the liquid from 8 cups to 6 cups.
- Quick soak method: If you want to soak but don’t have overnight time: Bring beans and water to a boil in a pot, boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain, then proceed with the recipe using 6 cups liquid.
Absolutely! This recipe works with 13 bean soup, 17 bean soup, or even just a single type of dried bean. Adjust cooking time if using just one bean variety – some cook faster than others. Our recommendation: Skip the soak! It’s one more step you don’t need, and we’ve never had issues with beans getting tender using the no-soak method. Recipe Variations: Make ahead tip: You can prep all ingredients the night before. Put everything except ham bone and beans in the slow cooker insert, cover, and refrigerate overnight. In the morning, add the soaked beans (if using) or rinsed beans and ham bone, and start cooking.
- Make It Heartier
-
- Add root vegetables: Dice 2 large carrots and 2 celery ribs; add with the beans at the beginning
- Add potatoes: Dice 2-3 Yukon gold potatoes into ½-inch cubes; add in the last 2 hours of cooking
- Use smoked sausage: Slice 12 oz smoked sausage into coins and add in the last hour (skip the ham)
-
Boost the Flavor:
- Cajun-style: Use Cajun 15 bean soup mix instead of regular, add 1 tsp Cajun seasoning and ½ tsp cayenne
- Italian-inspired: Add 1 tsp Italian seasoning, a parmesan rind, and top with fresh parsley
- Southwestern: Add 1 can diced green chiles, 1 tsp cumin, and top with shredded cheese and sour cream
-
Dietary Modifications:
- Vegetarian/Vegan: Skip the ham, use vegetable broth, and add 1 tsp liquid smoke for that smoky flavor
- Low-sodium: Use no-salt-added broth, skip the seasoning packet, and season to taste at the end
- Gluten-free: This recipe is naturally gluten-free! Just check your broth and seasoning packet labels
-
Texture Preferences:
- Thicker soup: Remove 2 cups of soup, blend or mash it, then stir back in. Or add a cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp cold water) in the last 30 minutes
Old beans take longer to cook. Beans lose moisture over time, so if your beans have been sitting in the pantry for over a year, they may take 2-3 hours longer. Also, did you add the tomatoes at the beginning? Acidic ingredients can prevent beans from softening – always add them at the end. My soup is too thin and watery.
Remove 1-2 cups of the soup (beans and liquid), blend or mash it thoroughly, then stir it back in. The mashed beans will naturally thicken the soup. Or, thicken it by adding cornstarch slurry: mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir into soup, and cook 15 more minutes. You can also let it cook uncovered on HIGH for 30-45 minutes to reduce the liquid. My soup is too thick.
Simply add more broth or water, ½ cup at a time, until you reach your desired consistency. Remember that soup thickens as it sits, so it may seem thinner when hot and thicker once cooled. My soup tastes bland.
Did you add the seasoning packet? Did you use plain water instead of broth? Salt is your friend here – taste and add salt gradually until the flavors pop. A splash of vinegar or extra lemon juice also brightens the flavors.
- In the fridge, store the 15 bean soup in an airtight container in the fridge for up to 4-5 days.
- In the freezer, It can be stored in the freezer for up to 3 months. Let it cool down completely before transferring it to containers or freezer bags and freezing.
- Stovetop: Place it in a pot and reheat it on the stovetop until warmed through.
- Microwave: Transfer to a microwave-safe bowl and reheat in the microwave according to your microwave’s instructions.
Nutrition
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Alice says
This recipe is fantastic and perfectly nourishing for the winter time. I did want to mention that you have lemon juice in the ingredients, but not in the instructions. Merry Christmas!
Gianne - TFN Team Member says
Sorry, we just edited the recipe card. Thanks for pointing that out. You may add the lemon juice together with the other ingredients.
Dina and Bruce says
What a hearty, delicious meal!
Holly says
This is one of my husband’s favorite meals!It is so hearty and comforting and I love how easy it is to make.
Michelle says
We’ve been trying to add more fiber and beans to our diet, and this recipe is perfect. So hearty, warm, and satisfying