15 bean soup simmered in a crock pot is the perfect dinnertime solution on a busy day! This comforting, nutritious soup is hearty and filling, but without being heavy. Slow cooker ham and bean soup is just what your body craves on a cold day, too.
It’s a wholesome meal without meat, but even more delicious when you include ham or ham hock for extra protein!
Busy day? No problem! Fill up your crockpot with a blend of fiber-packed beans and a leftover ham hock or some ham. Then walk away and go about your business!
A few hours later, you’ll have a batch of slow cooker ham and bean soup ready to serve!!
This recipe is a fantastic way to use leftover holiday ham or a ham hock. So gather your ingredients and let your slow cooker do all the work!
Reasons To Love 15 Bean Soup Crock Pot Style
- A set it and forget it meal!
Unlike cooking on a stove top or in an Instant Pot, slow cooker recipes are easy to make, and it’s completely safe to leave a crockpot unsupervised!
Making delicious, nutritious 15 bean soup crock pot style means you can walk away and handle more important things while your dinner is cooking.
- Great way to use leftovers.
If you’ve got leftover holiday ham or a ham bone stashed away in the freezer, slow cooker ham and bean soup is the perfect use for it!
- Budget-friendly and adaptable recipe.
This recipe allows you to add in your favorite veggies (or whatever you have on hand) to give the soup extra flavor and make it heartier.
You can also make a vegetarian bean soup by omitting the ham and including extra vegetables instead.
DO YOU LOVE LEGUMES?
Be sure to check out our recipes for Instant Pot Calico Beans and Lentil Soup.
Ingredient Notes and Substitutions
- 15 Bean Soup Mix
There are several different dried bean soup mixes available. You can usually find them in the grocery store aisle near the other dried legumes.
We like the variety of beans that are in the Hurst Hambeens mix. If you prefer another brand, feel free to use it. - Cooking liquid
Plain water will work fine, but chicken, beef, or vegetable broth will add additional flavor. - Ham bone or ham hock
This is an optional ingredient. It’s also a great way to use up any leftover holiday ham! - Canned tomatoes
Either diced or crushed tomatoes work well. We haven’t tested this recipe using fresh tomatoes.
Kitchen Tools Needed
- Colander – for rinsing beans
- Crock Pot or slow cooker
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Do you have to soak Beans before cooking?
The dried Hurst beans do not need to be soaked before cooking unless you want to eliminate some of the natural enzymes in them that cause gassiness. If so, cover the dried beans with cold water and allow them to soak for 4 hours.
If you prefer not to soak them, the slow cooker will do all the work for you! All you have to do is add the ingredients, turn on the slow cooker, and let it cook!
Tips for Perfect 15 Bean Soup With Ham
- Be sure to sort, rinse and drain the beans.
Open the 15 bean soup package and spread the contents into a single layer on a sheet pan.
Look for and pick out any small pebbles or other debris that may be in the package with the beans. Then, transfer the mix to a colander and place it in your sink. Run cold tap water over the beans to rinse away any dirt.
- Check the beans for doneness.
Set the slow cooker to High for 5-7 hours. After 5 hours of cook time, you should check to see if the beans are tender. If not, continue cooking the soup on the Low setting.
- Don’t forget to remove the ham bone or hock!
After the beans are tender, remove the bones from the soup. Then, ladle the ham and bean soup into bowls and garnish with fresh herbs or toppings of your choice.
15 Bean Soup Recipe FAQ
You can thicken Hurst beans in the slow cooker by using a potato masher to mash some of the beans until your desired consistency is reached.
You can also thicken the soup by adding cornstarch or flour slurry (cornstarch + water mixture). Simply add the slurry to the soup, stir, and cook for 15 more minutes until thickened.
Yes, if the soup is overcooked, the beans will become mushy and the texture of the soup will suffer.
To avoid this, check it every 15 minutes after 5 hours of cooking to be sure the beans are cooked but still have a slight bite.
Our recipe for 15 bean soup with ham is very nutritious!
Beans are high in fiber and protein, packed with essential vitamins and minerals, and are low in fat.
Recipe Variations
- Add other vegetables like carrots, celery, and potatoes to the soup.
- Add baked chicken tenderloins or other cooked meat for additional protein.
- Replace the ham with smoked sausage for a smoky flavor.
- For a vegetarian 15 bean soup, omit the ham and add extra vegetables, like diced bell peppers, squash, or mushrooms.
- Add kale, spinach, or other leafy greens for added nutrients.
What to Serve with Crock Pot 15 Bean Soup
This meal is perfect all on its own, but can also be served with your favorite side dishes.
You can serve it over brown rice, or include a fresh salad and crusty bread on the side. You could also enjoy this thick, hearty bean soup in taco shells, burritos, wraps, or as a dip with chips.
Other SUPER SOUPS for Supper
Try our recipes for Great Northern Bean Soup and Instant Pot Navy Bean Soup!
Storing and Freezing
Fridge: 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 Slow Cooker Ham and Bean Soup
Stovetop: Place the soup 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 the Hurst beans soup back into a crock pot and set it to Low power. Cook, stirring occasionally, until heated through.
15 Bean Soup Crock Pot Recipe
Equipment
- colander - for rinsing beans
Ingredients
- 16 ounces (1 pound) dry 15 bean soup
- 8 cups water can use chicken, beef, or vegetable broth for added flavor
- 1 large ham bone or ham hock (optional)
- 1 can (12 ounces) diced tomatoes 15 oz.
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder optional
- 2 tablespoons lemon juice (juice of 1 lemon)
Instructions
- In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard. Drain beans.
- I prefer soaking my beans overnight or using a quick soak method (see notes) to ensure they are softened through. But you can make these beans with a no-soak method.
- Add beans to the slow cooker with 8 cups of water or broth (6 cups if beans are presoaked), ham bone or hamhock, tomatoes, onions, and garlic.
- Stir to combine. Set slow cooker to high for 5-7 hours. At the end of 5 hours, I recommend checking to see if the beans are tender. You can continue cooking the soup on warm until ready to serve.
- After the beans are tender, remove the hambone (leave any ham in the pot) and remove any remaining meat from the bone.
- I love serving bean soup with freshly baked corn bread! Or, serve it over rice.
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Don says
Perfect meal on a cold, rainy day!